PiscoLogía Pisco Acholado Tech Sheet
A RICH PERUVIAN TRADITION
Artisanal production. Estate grown in Azpitia. Terroir driven.
Our master distiller, Nati crafts our Acholado to be both mixable in cocktails as well as enjoyed neat. It is balanced, with flavors of matured dried currant and banana and aromas of pecan and orange blossom. Akin to wine, try letting your pisco breathe before enjoying!
GRAPES USED: 95% Quebranta, 5% Italia
PROCESSING: Grapes are harvested from estate vineyards, first pressed traditionally by foot, then with an automated press without the seeds.
FERMENTATION: The freshly pressed grape juice drops directly into a cement well where the wild fermentation begins. Contact with the grape skins (approximately 24 hours) and vintage yeast strains jump-start fermentation. Once active, fermentation completes its cycle in neutral vats.
STILL TYPE: Copper Pot Still
STILL SIZE: 300 Liters; direct flame heated
DISTILLER: Nati Gordillo
DISTILLATION: Single (Peruvian Pisco must be distilled to proof)
ALCOHOL: 42.0 %
FORMAT: 750 ml
COUNTRY: Peru
REGION: Lima
SUB-REGION: Azpitia, “Mala” River Valley
