CRAFT

Our pisco is crafted at a tiny bodega (winery & distillery) in Azpitia, which is located in the Mala River Valley in the Cañete region of Lima. Azpitia is a hidden gem situated above a lush valley among the sparse, arid hills to the south of Lima. The Mala River provides our grapes with fresh runoff from the Andes, whose foothills dramatically loom over and protect our vineyards before they soften toward the sea. This abundant microclimate affords our vineyards a unique terroir unseen in other pisco regions of Peru: our proximity to the ocean (13 km) and altitude (200 m) create a perfect storm in the evening when the ocean breeze channels through the Mala Valley and reduces the temperature surrounding the vines. This cooling phenomenon provides us with grapes with higher acidity levels. Grapes with higher acidity levels create a balanced wine – the wine we distill into PiscoLogía.

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From the cultivation and harvest of each grape to the bottling and labeling for export takes place at Las Retamas vineyards and bodega. Nati is adamant during each step of production, her techniques are strongly rooted in the pisco-making traditions of Peru. 

Our harvest begins during the first week in March. After collection, the grapes are crushed twice, first traditionally by foot and then by a small hydraulic press. The secondary press ensures the release of all of the sugary juice and the tannins from the grape skins adding additional aroma and flavors to the final product. In a well below the pressing tank ambient yeast mixes with the fresh grape juice. Once the natural fermentation has begun, the must is transferred to the fermentation tanks where the yeast will work its magic. Depending on the grape variety, a portion of the grape skins may or may not be added to the fermentation tanks for maceration for 24 hours, depending on the grape variety.

Our pisco is batch distilled in small copper pot stills. Both of the stills are outfitted with wine warmers, a technology borrowed from the Cognac industry. It is a process that pre-warms the wine by redirecting energy from distillation. Through an extension of the swan’s neck, vapors from the distillation are diverted through the wine warmer before they pass through to the condenser. When the wine is loaded into the stills it is around 14% alcohol by volume and direct heat is applied. The vapors containing alcohol are condensed back into liquid and Nati carefully decides which ones will be bottled and which ones will be discarded organoleptically using her five senses and with careful measurements. 

The norms of Peruvian pisco do not allow for second distillations. No hydration is allowed; it must be distilled to proof. The Denomination of Origin for Pisco requires that the distillate rests for a minimum of three months in neutral vessels such as stainless steel or glass, never in wood, maintaining that Peruvian pisco is always a clear spirit. While working within these norms, Nati makes decisions throughout the year about the land, the grape selection, and finally the blending just before the bottling process.

The final step is bottling and labeling each bottle of PiscoLogía. We are a small, craft distillery and don’t have any fancy machines. We do it all by hand. Being involved in every step of the process – from growing the grapes to placing the label on the bottle – makes us feel especially proud of our product.