All the Peruvian Pisco Grapes- Quebranta, Italia and 6 Others

The 4 aromatic pisco grapes are Albilla, Torontel, Italia and Moscatel. The 4 non-aromatic grapes are Quebranta, Uvina, Mollar and Negra Criolla. But before we explore each variety, first let’s talk about the 2 categories of pisco grapes: aromatic and non-aromatic. While the latter categorization might imply that some piscos lack aromas, it should be clarified that all varieties of Peruvian pisco have very expressive aromas. This often creates confusion for people not familiar with Peruvian pisco. They understandably expect a “non-aromatic” pisco to not have any aromas.

All the Peruvian pisco grapes have highly aromatic qualities because of production methods required by the Denomination of Origin in Peru. First, the single distillation method helps bring out the unique aromatic profile of each grape variety. Then, resting in neutral casks enhances aromas while preserving the pisco’s original identity. This is different than spirits that age in barrels whose flavors and aromas are altered by wood. Please watch the video below for more information.

 

 

What do Acholado, Pisco Puro and Mosto Verde Mean?

In lesson 2, you will learn about the differences between the 3 types of piscos: pisco puro, pisco acholado & mosto verde. What differentiates one type of pisco from another depends on the grapes, not in the varieties used to make them, but in the way they are used.

Pisco puro is made from one grape. For example, Quebranta is a grape used to make Peruvian pisco, just like Cabernet Sauvignon and Chardonnay are grapes used to make wine. So, pisco puro de quebranta is a pisco made from just one variety, the quebranta grape.

Acholado means blend. An acholado can be made from a blend of grapes or a blend of piscos, which means a distiller can combine the grapes before distillation or the piscos after distillation. In the case of PiscoLogía, our master distiller Nati blends Italia and Quebranta piscos before bottling. This allows her to create the perfect formula in each batch once the flavors and aromas have melded during the resting phase.

Finally, a mosto verde pisco is made from musts that aren’t fully fermented, such that the yeasts haven’t completely converted all of the sugars from the grape juice into wine. This results in mosto verdes having a more silky texture and are more aromatic.

 

 

 

Pisco Certificate Course and & PiscoLogia- What is Pisco?

In lesson 1 of the Pisco Certificate Course, you will learn about the pisco-making process from grapes to glass, the ABV levels permitted by the D.O. in Peru and how many grapes are in a bottle of pisco.

The rich history of pisco shows in the traditions performed throughout the entire production process, starting with agricultural and spiritual practices in the vineyards and ending when the pisco is consumed. Harvest of pisco grapes happens in Fall in Peru, typically in March or April. The ripe berries are plucked from the vines, giving the master distiller the raw materials needed to craft the perfect batch. The grapes are destemmed and crushed and maceration may or may not occur. With the help of yeasts, the sugar converts the grape juice to alcohol and the juice becomes wine, ready for distillation. Once distillation has converted the wine to pisco, the brandy must rest a minimum of 3 months in neutral vessels such as stainless steel or fiberglass. This makes pisco completely transparent and unaltered, allowing you to fully appreciate the original identity of the spirit. After resting, it can be bottled and is ready for consumption.

 

 

How to Make Vegan Pisco Sour with Kami Kenna!

As a bartender, Kami has made cocktails to meet all types of dietary needs and preferences. In order to accommodate vegans and consumers iffy on eggs in their drinks, it was necessary to perfect a vegan pisco sour recipe. The purpose of the egg is to add texture and to dry out the cocktail. Whether or not you are vegan, or just turned off by raw eggs, you will learn how to ditch the egg and make an equally tasty and textured cocktail! Learn how to make a vegan pisco sour in this video!

 

PiscoLogía Quebranta Wins Gold Medal at the Women’s Wine and Spirits Awards in London

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LIMA, PeruNov. 16, 2019 — PiscoLogía Quebranta, a single-variety Peruvian pisco made from Quebranta grapes, won a gold medal at the most important wine and spirits competition in the world judged by women buyers – the Women’s Wine and Spirits Awards. Held in London at the Royal Yacht Club, 100 of the world’s most influential female buyers assembled for the historic occasion. Top retailers, importers, and hospitality entities were present for the blind tastings, including Waitrose & Partners, Bibendum, Enotria & Co, 67 Pall Mall, and The Arts Club.

The award reflects the quality and craftsmanship of the pisco, which is made in Azpitia, in the Denomination of Origin of Lima. “We are honored to receive this gold medal and celebrate the work completed with my partners Nati Gordillo and Kami Kenna. It is a culmination of years of dedication to the art of pisco making” said Meg McFarland, founder of PiscoLogía.

PiscoLogía is available in the USA through Craft Distillers, in Canada through the Unknown Agency and in Japan through The Blue Habu Trade Group.

 

 

About Piscología Pisco Puro Quebranta

Made from 100% estate-grown grapes, PiscoLogía Quebranta is the quintessential craft pisco. Its aromas are grassy, herbal, and reminiscent of sweet caramelized banana.  It tastes of toasted almonds, pecans and tart green apples.

 

About Topa Spirits, LLC

Topa Spirits, LLC is a 100% women-owned producer, importer and wholesaler of Piscología Pisco Quebranta and PiscoLogía Pisco Acholado.

Connect with PiscoLogía on Facebook, Twitter and www.piscologia.com for cocktail ideas, contests and breaking product news.

 

NOTES FOR NEWS EDITOR:

For further images, see link here: http://wineawards.org/medal-and-press-images/

Full results on https://wineawards.org/wwsa-2020-results/

PiscoLogia Tasting Notes by Craft Distillers

Ansley Coale from Craft Distillers discusses PiscoLogía Quebranta and Acholado’s unique qualities in the following video:

 

 

 

According to Ansley, PiscoLogía pisco is “incredibly clean and has nicely intense flavor, but high acid” due to the desert climate of our vineyards. In addition, he found the Quebranta to be “intense, incredibly elegant and structured with a beautiful mouth and a very nice, long, clean and balanced finish”. The Acholado is “fruit forward, with soft aromatics. It’s Quebranta married with the roundness and fruitiness of the Italia”.

Do you want to buy PiscoLogía Peruvian pisco to find out for yourself? Check out Craft Distillers’ Distribution Page for a distributor near you or visit Caddell Williams‘ website to purchase online. Flaviar will also ship PiscoLogía to your home.

The Best Pisco Is Made With Intuition

Nati Gordillo, pisco distiller, peruvian pisco, women liquor industry

 

I recently sat down with Nati over a delicious meal, as one always does with Nati, to conduct an interview for this blog post. Since forming the band of women that lead our company, we 3 PiscoLogía partners have never lived in the same city. My goal was to pinpoint exactly what makes Nati so special, as understanding each other helps our partnership thrive. I quickly discovered that besides being the most talented master distiller, Nati’s profound intuition is what sets her apart from others.

Nati’s intuition is manifested in the way she connects with nature. It all started in northwestern Peru, in the city of Piura, where Nati grew up among lush agricultural fields. She used to spend hours in orchards as a child, harvesting juicy guavas and other sweet treats. In her youth, Nati formed a special bond with Pachamama (Mother Earth), a bond that nagged her after starting a family in the bustling city of Lima.

In 1998, Nati’s yearning to connect with nature brought her to Azpitia, where she happened upon a plot of land for sale. At first glance, the sandy hills of Azpitia seemed inhospitable to plants. However, Nati’s intuition allowed her to recognize the unique terroir and immense potential in the barren, rolling slopes. First she would have to channel glacial meltwater from Andean Lagoons to bring life to her project. Then she would have to cleanse the soil of salt- residue from the briny Pacific Ocean mist that had accumulated for centuries.

She irrigated day and night to remove the salt and resuscitate the coastal desert. After a year, native plants began to appear, proving her land was ready for Quebranta, Italia and Torontel vines. Throughout the waiting process, Nati contemplated the circle of life that surrounded her, monitoring the moon’s phases, honoring Pachamama to bless her future crops and sowing native plants that would benefit her vines. She also studied the practices of those who came before her, adopting agricultural techniques from the Incas and viticulture concepts from the Spaniards.

Three years later, she rented a still to distill her first batch of pisco. Nati patiently supervised as the clear brandy collected in the well, drip by drip, for 33 hours. The experience gave her the confidence and determination to learn more. One course and a Sommelier degree later, and Nati was ready to buy her first 300L copper-pot still, which boldly shines in the distillery today.

Learning a trade and running a business can be tumultuous. However, one thing has always guided Nati: her intuition. It tells her how to raise her grapes, when to harvest and how to listen to nature. It gives her the insight to know when to cut the heads from the tails and how to care for the pisco after distillation. Her clairvoyance makes her treat the Earth with respect before reaping its benefits. That is why Nati’s pisco is so extraordinary. She creates delicacies with nature’s ingredients through a deliberate, respectful and loving process.

When I asked Nati what she wanted the world to know about her, she humbly answered that she believes in putting positive energy into everything she does. She stated that she likes crafting pisco because it is an act of giving to others. Her comments made me reflect on how lucky Kami and I are to work with Nati. Her quiet introspection completes the puzzle of our partnership, guiding us to make wise business decisions. I then realized that Nati isn’t the most talented master distiller AND the most intuitive; she is the most talented master distiller BECAUSE of her intuition.

Soon Nati’s daughter Beatriz will start her apprenticeship to learn how to distill pisco with her mom. Beatriz will learn well from her mom’s talent and sixth sense.  We all know that the best pisco is made with more than just skill; you need positive energy, respect for Pachamama, and most importantly, intuition.

Pisco Cocktail Recipe Postcards

If you love Kami’s pisco cocktails, now you can download our recipe postcards! Click on the links below to learn more about the diverse ways to mix PiscoLogía. In addition to classic pisco cocktails such as the Capitán and Chilcano, you will also find new renditions of traditionally rum-based cocktails such as the Mai Tai and Piña Colada. Finally, if you are looking for something new, we know you won’t be disappointed by the spicy Bees Knees Stings or the Flor Canela.

 

Do you need high resolution files? Please contact us at info@topaspirits.com.

 

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Bees Knees Stings

Capitan Perfecto

Dr. Hopeful

Flor Canela

Mai Nikkei Tai

Matcha Colada

Pisco & Tonic

San Martin Cocktail

Watermelon Chilcano

 

Pisco in Canada: PiscoLogía listed with the LCBO

pisco canada, pisco LCBO, peruvian pisco LCBO, pisco online

 

We are happy to announce that PiscoLogía Acholado and PiscoLogía Quebranta are now available for purchase through the LCBO in Canada! This was made possible thanks to a collaboration with the Unknown Agency, experts in growing new breakthrough beverage brands. Based in Toronto, the partners at the Unknown Agency establish routes to market, build volume and grow brand equity through sales, distribution, marketing and PR solutions.

 

Find PiscoLogía on the Liquor Control Board of Ontario’s website.

 

Have you already purchased a bottle of PiscoLogía in Canada? Learn how to mix our Acholado or Quebranta in these cocktail recipes. For more information about availability in Canada, please contact the Unknown Agency:

https://www.theunknown.agency/contact.html

 

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