craft pisco Archives

October 14, 2023 In PiscoLogía

Piscología’s Select Bottlings: Celebrating the Diversity of Pisco from Peru

At Pisco Logía, our journey into the world of pisco has always been about more than just crafting a fine spirit. It’s about preserving tradition, embracing authenticity, and supporting small-scale producers who share our values of quality and sustainability. In Peru, the birthplace of pisco, there are over 500 certified pisco producers, but many face challenges when it comes to exporting their products or even finding their place in a saturated local market. Per capita consumption of pisco in Peru is relatively low, making it essential to explore new avenues for showcasing the diversity of this remarkable spirit.

To address these challenges and shine a light on the incredible variety of flavors that Peruvian pisco has to offer, we are proud to introduce our latest endeavor: Pisco Logía “Select Bottlings.” These exceptional products are a testament to the craftsmanship of other grower-producers who share our commitment to quality and authenticity.

Our first “Select Bottlings” release takes us on a journey that’s close to home. We are delighted to introduce our neighbor and dear friend, Alfredo Paino, who resides in Azpitia. Alfredo primarily cultivates Italia grapes and transforms them into exquisite piscos.

Puro de Italia 2021 – The Yellow Label: This exceptional pisco showcases the true essence of Italia grapes, meticulously crafted by Alfredo Paino at his vineyard and bodega. It’s a pure expression of the Italian grape variety, capturing the very spirit of the terroir.

No. 1 – A Blend of 70% Italia and 30% Quebranta 2022 – The Green Label: This blend is a harmonious marriage of Italia and Quebranta grapes, resulting in a pisco that beautifully combines the elegance of Italia with the robust character of Quebranta.

No. 2 – A Blend of 70% Italia and 30% Mollar 2022 – The Green Label: In this blend, Alfredo showcases his skill by marrying the luscious flavors of Italia with the unique character of Mollar grapes, creating a truly distinctive pisco.

These Pisco Logía “Select Bottlings” are more than just exquisite spirits; they are a celebration of the rich diversity found in Peruvian pisco. Each bottle tells a unique story of craftsmanship, terroir, and dedication. By supporting these small-scale producers who share our values, we aim to preserve the traditions that make pisco from Peru so exceptional.

Stay tuned for more exciting releases as we continue to explore the vibrant world of pisco, one “Select Bottling” at a time.

June 8, 2021 In PiscoLogía

Terroir of PiscoLogía Pisco- Tradition

Tradition is what makes PiscoLogía’s terroir truly exceptional. From spiritual rituals in the vineyard to labeling the bottles, everything Nati does ensures that her unrivaled craft that shows in every bottle.

In August, after hand-pruning every vine, Nati gives thanks to Pachamama, the Mother Earth of the Incas. This spiritual practice ensures harmony in the environment and a plentiful growth cycle.

The grapes receive individual care when they are hand-picked and hand selected, only the finest will be crushed and transformed into wine by fermentation by native yeasts.

Then in distillation, her insight and scientific knowledge tell her when to cut the heads from the tails, how to manage the calientavinos to save energy and how to care for the pisco during the resting phase. Her copper pot still is the device that allows her to express her skill, allowing all the factors that make our terroir shine through in every bottle of PiscoLogía.

The conversion of wine to pisco is much more than a scientific process; it’s a manifestation of Nati’s skill and intuition, resulting in the maximum expression of terroir in every bottle.

May 23, 2021 In PiscoLogía

Terroir of PiscoLogía Pisco- The Humboldt Current

Most of the world’s premium wine production takes place between the 30th and 50th parallels of the Southern and Northern Hemispheres, where temperate conditions are conducive to grape growing. Growing healthy grapes outside of those parallels can be extremely difficult.

So how are we able to produce healthy pisco grapes in Azpitia, located at 12° S in the Tropic of Capricorn? The answer lies in an oceanographic phenomenon called the Humboldt Current.

The Humboldt Current is a cold ocean current that flows north along the western coast of South America. When the Current brings frigid waters from the Southern Chile to Northern Peru, it cools the ocean & creates dry, chilled air. This is why the Peruvian coastline is so arid. Where a dense jungle would normally lie, sand dunes and cacti line the coasts, creating very favorable wine-making conditions.

Upwelling that occurs when the cool current meets tropical waters brings rich nutrients to the surface, creating an irresistible feast for Peruvian birds. In the 16th Century, people dedicated a portion of the coast to the abundant bird population by naming the area “Pisco”.

Because of this fascinating phenomenon, we can grow grapes in optimal conditions and produce the high-quality wine that we distill to make PiscoLogía.

May 21, 2021 In PiscoLogía

Terroir of PiscoLogía Pisco- The Pacific Ocean Breeze

PiscoLogía’s vineyards are located 4 miles from the Pacific Ocean at 200 meters above sea level. This proximity and altitude create a perfect storm in the evening, when the ocean breeze channels through the Mala River Valley to reach our vineyards, reducing the temperature surrounding our vines.

This cooling phenomenon provides us with grapes with higher acidity levels. Grapes with higher acidity create a more balanced wine, the wine we use to make PiscoLogía!

May 21, 2021 In PiscoLogía

Terroir of PiscoLogía Pisco- Salty Wine, Briny Pisco

Vineyards near the coast are exposed to the tiny particles leftover from evaporated ocean spray droplets. Air currents carry the particles from the sea, depositing them on grape skins and the soil.

They then blend into the batch during production. Because wine is distilled only one time to make pisco. many characteristics of the wine shine through in the final product. When Distilled one time, A briny, minerally wine will create a pisco with similar descriptors.

This brackish mist is just like the natural yeasts in our vineyards in Azpitia. They are floating in the air, forming the uniqueness that is our terroir.

March 3, 2021 In PiscoLogía

Nati Gordillo de PiscoLogía recibe premio como “destiladora artesana del año” por Craft Spirits Berlín

Gordillo fue seleccionada como la mejor del mundo entre un grupo de destiladoras de productos artesanales, sostenibles y de origen regional

La Maestra Destiladora y socia de PiscoLogía, Nati Gordillo, fue designada “destiladora artesana del año” por Craft Spirits Berlín, el principal evento de Europa para destilados artesanales. Destacando el terruño único de Azpitia, Perú, y los meticulosos métodos artesanales de Nati, Craft Spirits Berlín declaró: “Esto tiene que ser el paraíso: laderas verdes y fértiles con vides en la parte superior, un microclima suave, protegido por las altas montañas que se abren directamente detrás ellas… ..Desde el cultivo de la vid hasta la vendimia, el prensado de la uva, posteriormente la destilación y el embotellado y etiquetado, la responsabilidad es de Nati Gordillo ”.

“Para mí, la elaboración de pisco es una forma de vida. El concepto de artesanía comienza en el viñedo y termina cuando se consume PiscoLogía. Es increíble ser reconocida por la atención especial que le doy a cada lote de PiscoLogía y estar más conectado con la comunidad mundial de quienes comparten los mismos valores y principios que yo ”, afirmó la Sra. Gordillo.

La directora de educación de la marca, la socia Kami Kenna, comentó: “El premio no sólo reconoció el fenomenal trabajo de Nati como Maestra Destiladora, sino que también enfatizó el “poder de las mujeres” detrás del producto. Ha llegado el momento de que la fuerza de las mujeres productoras, especialmente de las minorías, sea reconocida en la industria de las bebidas espirituosas. Estamos muy orgullosas de Nati y del increíble pisco que hace. ¡Este hito es un paso adelante para todas las mujeres!

El concurso anual Craft Spirits Berlín, el concurso de destilados artesanales más famoso de Europa, permite a los productores exhibir sus destilados artesanales, vinos fortificados, refrescos y jarabes hechos a mano en el escenario mundial. Para obtener más información, visite: https://www.craftspiritsberlin.de/en/

Sobre PiscoLogía

PiscoLogía Quebranta, un pisco peruano monovarietal, ganó una medalla de oro en los premios Women’s Wine and Spirits Awards en Londres en 2019. PiscoLogía Acholado, una mezcla de piscos Italia y Quebranta, recibió una medalla de oro en los Premios SIP en California. Ambos piscos son elaborados en la Denominación de Origen de Lima (Azpitia) por la Maestra Destiladora, Nati Gordillo.

PiscoLogía está disponible en EE. UU. A través de Craft Distillers, en Canadá a través de Unknown Agency y en Japón a través de The Blue Habu Trade Group.

March 3, 2021 In PiscoLogía

PiscoLogía’s Nati Gordillo Awarded Female Craft Distiller of the Year by Craft Spirits Berlin

Gordillo was selected as the best in the world among a pool of distillers of artisanal, sustainable and regionally- sourced spirits.

PiscoLogía’s Master Distiller and partner, Nati Gordillo, was designated Female Craft Distiller of the Year by Craft Spirits Berlin, Europe’s premier event for handcrafted spirits. Highlighting the unique terroir of Azpitia, Peru, and Nati’s meticulous artisanal methods, Craft Spirits Berlin declared: “This has to be paradise: green, fertile slopes with grapevines on top, a gentle microclimate, protected by the high mountains that open up directly behind them…..From the cultivation of the vines to the harvest, the pressing of the grapes, later the distillation and the bottling and labeling, the responsibility lies with Nati Gordillo”.

“For me, pisco production is a way of life. The concept of craft starts in the vineyard and ends when PiscoLogía is consumed. It is incredible to be recognized for the special attention I give to each batch of PiscoLogía and to be further connected to the worldwide community of those who share the same values and principles as I”, stated Ms. Gordillo.

Head of education for the brand, partner Kami Kenna commented: “Not only did the award recognize Nati’s phenomenal work as Master Distiller, but it also emphasized the “women power” behind the product. Now is the time for the strength of women producers, especially minorities, to be recognized in the spirits industry. We are so proud of Nati and the incredible pisco she makes. This milestone is a step in the right direction for all women!

The most renowned contest for craft spirits in Europe, the annual Craft Spirits Berlin allows producers to showcase their handcrafted spirits, fortified wines, handmade soft drinks, fillers and syrups on the worldwide stage. For more information, please visit: https://www.craftspiritsberlin.de/en/

July 19, 2019 In PiscoLogía

¿Cómo se hace el pisco peruano?

En esta entrada de blog, explicaremos la primera parte del proceso de producción de pisco: la cosecha y la fermentación.

Buscamos alcanzar una madurez fisiológica completa en las uvas para decidir la fecha de cosecha. Cuando los niveles de Brix llegan a 23°-26° y la fruta tiene un acidez de 3.4PH (gracias a la brisa del Océano Pacífico), nuestras uvas están listas para cosechar, sujeta a que los otros factores estén maduros también (hollejos, semillas y raspones).

Flor y Samuel, quienes nos ayudan a cuidar las uvas, juntan a los miembros de su familia en preparación para la cosecha. Con un pronóstico del tiempo de 28°C y una humedad de 69%, va a ser un día caluroso y bochornoso. Para evitar el calor, empezamos a cosechar a las 5:00 de la mañana.

Para mantener la tradición, cosechamos a mano. Eso nos permite seleccionar cada uva que entra en nuestro pisco.

Se despalillan las uvas

y estrujamos el jugo con los pies para extraer el jugo sin romper las semillas que pueden dar un sabor amargo a nuestro jugo.

Después realizamos un prensado suave para separar el mosto de las partes sólidas

Nati le pone un porcentaje menor de cáscaras al jugo, para asegurar que las levaduras nativas de Azpitia estén presentes. Para lograr una fermentación optima utilizamos las levaduras nativas proveniente de nuestras uvas.

En 7-10 días, el jugo se fermenta y el vino está listo para la destilación, que explicaremos en la siguiente entrada de blog.

July 14, 2019 In PiscoLogía

Craft Pisco, The Consumer and The Community

“Craft” is a term that is over-used and unregulated, making it difficult to differentiate between what is truly craft and what isn’t. We believe PiscoLogía is the quintessential craft pisco because every part of our process is completed through handmade, artisanal practices. To us, our craft methods are important not only because they build the foundation for a premium pisco, but because they provide benefits for those who help make PiscoLogía.

craft pisco, piscologia, peruvian pisco pisco

Our Craft Practices Provide Economic Benefits for the Community

Using human hands to complete every part of our production process means more economic benefits to the community in Azpitia. We do everything by hand, from planting to pruning, to harvesting, crushing and bottling. The more people we require, the more families we provide for.

We also believe the lack of intervention from machines guarantees a higher quality product. For example, hand harvesting allows us to select every grape that goes into our pisco. It also allows us to harvest in small batches so the grapes reach optimal sugar levels to facilitate fermentation with native yeasts.

Positive Environmental Impact

Craft methods applied in the vineyards benefit the environment. We don’t use industrial viticulture methods, fertilizers or excess chemicals, allowing us to reduce our carbon footprint and protect our oceans and rivers. Instead of machines or pumps, we save energy through a system of gravity-flow surface irrigation to collect runoff from the Andes to sparingly irrigate our vines.

Non-Intervention Winemaking

To make a good pisco, you must first start with a good wine. We never use commercial yeasts or enzymes in our winemaking process. Instead, natural ambient yeasts ferment our grape juice. We feel that non-intervention methods provide us with a wine that fully expresses the terroir of our vineyards, something you can taste in every bottle of pisco.

Small Batch

Small batch means that Nati can demonstrate her skill and love of pisco-making with every distillation. Using a 300L copper pot still allows her to control distillation more easily and conserve energy. Every batch is unique and reflects the hard work of everyone who helped make it, the characteristics of the harvest and the artistic skill of Nati.

May 12, 2019 In PiscoLogía

A sommelier talks Peruvian Pisco: Part 1

brandy, clear brandy, types of brandy, types of pisco, pisco grapes, acholado, quebranta, singani, chilean pisco, peruvian pisco, craft pisco, how is pisco made, wineries peru

This is part 1 of a series of interviews with Fernando Gonzales-Lattini, a sommelier specialized in pisco, vigneron and producer of premium wine in the Peruvian Andes.

How do you taste pisco and train your palate?

“To properly taste a pisco, you need a pisco snifter, like the photo shown above. In a tasting, a sommelier always evaluates 3 aspects: appearance, aroma and flavor. First, take a look at how the pisco looks. A good pisco must be clear and dense. Swirl the pisco around in the snifter to test its viscosity. A viscid pisco will form thick legs on the side of the glass. This is an indication that the pisco is full-bodied and has a good ratio of alcohol/glycerol. Transparency is also very important. Hold the glass up to the light to observe its color. Peruvian pisco is clear when it runs off the still, nothing is added to it, and it isn’t aged in barrels. For those reasons, it should be as clear as water in the bottle.

To detect aromas, I always recommend that people waft toward their noses instead of smelling directly from the snifter. If you inhale too closely, you can overwhelm your sense of smell, making it impossible to distinguish aromas. Piscos made from different grapes will have different descriptors. For example, a quebranta will commonly smell like banana, mango, pecans and raisins. An aromatic pisco like Italia will smell like fruit and flowers such as jasmine. Once you have observed the aromas and appearance, it’s time to taste.

When you taste a pisco, it should feel smooth in your mouth and throat. At no time should you feel a burning or harsh sensation. Identify in your mouth what flavors it has. You should be able to taste the same aromas that you smelled. For example, if you smelled pecans, you should taste pecans. You might be able to discover other flavors too, so pay close attention to how the flavors might change at different stages in the tasting process.

This is the general idea of how to conduct a pisco tasting. Remember that it takes practice to detect the different flavors and aromas of pisco. The more you do it, the more trained your nose and palate will become.”