This is the 12th in a series mythbusters to clarify misconceptions about Peruvian pisco!
Acholados can be made from a blend of any of the 8 grapes permitted by the D.O. in Peru. The blend does not need to contain both aromatic and non-aromatic grapes.
Another myth about pisco that requires clarification is the notion that an acholado must be made from a blend of at least one aromatic grape and one non-aromatic grape. To address this myth, we turned to Pepe Moquillaza, Liquid Story Teller, brand Ambassador and maestro pisquero, who stated: “traditionally an acholado was made from Quebranta and a mix of aromatic grapes. However, this wasn’t enforced in the legislation of the Denomination of Origin, so that requirement is no longer. Now you can mix grapes, fermented must or piscos of any of the 8 grape types permitted by the D.O.”
Here are the D.O. rules for acholados:
4.3 Pisco acholado is obtained from a mix of:
- Pisco grapes, aromatic and non-aromatic
- Musts of aromatic and non-aromatic pisco grapes
- Completely fermented fresh musts (wine) of aromatic and non-aromatic pisco grapes.
- Piscos made from aromatic and non-aromatic pisco grapes.
And just a reminder, those pisco grapes are: Quebranta, Negra Criolla, Mollar, Uvina (non-aromatic) and Albilla, Italia, Torontel and Moscatel (aromatic).
So there you have it- one can find all types of acholado piscos in Peru, and blends made from solely non-aromatic or aromatic grapes are permitted. The end result in the bottle comes down to the vineyard and the preferences of the master distiller.