pisco logia Archives

May 19, 2025 In PiscoLogía

Why PiscoLogía’s Cameo in The Åre Murders Is a Big Win for Pisco

Credit: Agencia Peruana de Noticias

PiscoLogía recently made an unexpected appearance in the Swedish Netflix series The Åre Murders (Åremorden), bringing Peruvian craft spirits into the spotlight. In episode 4 of the first season, a bottle of our pisco is given as a birthday gift to Rafael Herrera, a Latino police officer in the storyline. The bottle appears on screen and is mentioned by name—not once, but three times.

So how did our handcrafted Peruvian spirit make its way into a Swedish crime drama? We aren’t exactly sure, but Nati has a theory. A few years ago, producers from Sweden visited our distillery in Azpitia, Peru while filming a documentary on underground cooking traditions around the world. Their focus in Peru was the pachamanca, a traditional Andean feast cooked with hot stones in the earth. Nati welcomed them with open arms—and a few bottles of pisco.

During their visit, they learned about our small-batch, artisanal production and fell in love with the flavors of our Quebranta pisco. While we can’t say for certain, we suspect that their appreciation for our craft stayed with them and made its way into their creative work—eventually landing our pisco in The Åre Murders.

This unexpected appearance is more than a nod to our dedication; it’s a sign that the global recognition of pisco—especially thoughtfully made, woman-led brands like ours—is growing. We have long believed in the power of authentic storytelling and meticulous craftsmanship. Seeing our brand on an international platform like Netflix affirms that vision.

It’s especially meaningful for us as a female-founded and led company, committed to promoting Peruvian culture through a spirit that’s produced with care, tradition, and a deep respect for the land. Every bottle of PiscoLogía carries the soul of Azpitia, from vine to glass.

As interest in high-quality, craft spirits continues to grow worldwide—especially as consumers seek alternatives to mass-produced brands—this kind of visibility helps open doors to new markets and conversations. We hope this is just the beginning of many more cross-cultural connections.

July 19, 2024 In PiscoLogía

Finding Strength & Kinship in a Father’s Legacy

Our esteemed partner at PiscoLogia, Cynthia Vogel, captures the very soul of our latest journey at PiscoLogia. In her heartfelt reflection, she addresses the trademark issues confronting our pisco business, eloquently expressing the emotional and strategic dimensions of our fight. Cynthia’s words resonate deeply:

Cynthia and her father at the Alhambra in Granada, 1991

Digging through drawers of loose stacks of photos, looking to extract a select few of my dad seems fitting, I thought in preparation for this piece. Where are the photos of Kyoto and the cherry blossoms? Or of him grinning at Xochimilco with some Mariachis, about to step onto a trajinera? Some of my earliest memories involve photos of parties, stories of shenanigans from parties, a gag picture of me on display posed as a toddler with a can of beer. Beer was a frequent topic of conversation, and my dad provided for me and the rest of the family scattered across landscape through his work as a malting chemist turned executive in the Pacific NW. Beer was his life. I was fortunate to travel with him on business to Europe at sixteen, and to receive a real kimono as a gift from one of his many trips to Japan to do business with Suntory. It isn’t figurative to describe him as a guest appearance on Mad Men. At one of the dinners hosted by Suntory he attended in the mid 80’s, he and his VPs were accompanied by Geisha, courtesy of a tradition that recognizes women play valuable roles in forming strong ties. My dad admitted once in embarrassment that he had blacked out at a business function, though he rarely drank when doing business because of this type of risk. Yet among his feminine influences were also volks like the elderly neighborhood frau who made sauerkraut in a barrel in the back yard when he was a child in “Vancouver USA.”

His respect for the alchemical origins of beer making and monasticism is the link that I most resonate with now, an herbalist in practice, baking spelt bread from a Hildegard de Bingen recipe out of curiosity, or making a hops tincture or chamomile hydrosol. When I made a five-gallon batch of wild rose mead from petals I wildcrafted by hand, I knew how proud he would be that I had taken up an ancient practice for myself. My dad took great pride in the brewing practices of our ancestors in Germany, as well as in introducing me to modern practices, industry and all its complexities. He wrote and published an op ed in its defense during the early days of Mothers Against Drunk Driving, which had what he felt were echoes of Abolition he had recognized with concern.

Having dinner at Reichenstein Castle on the Rhein River in 1988

I studiously walked in his shadow time and again as I talked to him about the growth of the microbrew industry during my early college days, and how his company would or would not adapt. I sensed his footsteps alongside me in Tenochtitlán where he too walked through history, and where I first met who would ultimately become my partner in Pisco Logia, a partnership that drew me in due to the established kinship formed by women in an endeavor to bring Pisco to a larger audience, and who celebrated my first ever bottling with me in his absence when I bottled my mead. Our small, internationally women-owned company is based in Eastern Washington where I ran the wilds as a child among my grandfather’s Kaiser car collection that surfaces now in the ghosts of my memory: a rusty, pastel rainbow row of cars that would look more at home in Havana, Cuba than Spokane, Washington today. The familial persistent memories are something that continue to be a marvelous and undeniable companion in my own relationship with the eau-de-vie.

As I wrap up a meeting with my partners to address the current pressures facing our small distiller in a growing market, I know my dad would be surprised, proud and perhaps aware that he underestimated me. I plan and strategize to best to sit across a legal table in the perceived men’s game of industry and finance, while my true heart sits across tablas y fronteras breaking bread with respect, gratitude and fortaleza for the legal challenges that lie ahead.

Cynthia Vogel is a licensed clinical social worker in private practice and part owner of Pisco Logia. The brand is currently facing potential litigation with Mezcal Amaras, a Mezcal brand that recently entered a distribution relationship with Beam Suntory. Her late father, Ronald Vogel was president of Great Western Malting Co., and a Past President of the Master Brewers Association of the Americas.

October 21, 2023 In PiscoLogía

Understanding the Essential Elements of a Pisco Label

Pisco has long been celebrated for its rich flavors and cultural significance. But beyond the delightful taste, the labels on pisco bottles carry essential information that reflects the spirit’s origin and quality. In this short lesson, we demystify the labeling requirements in Peru, shedding light on the key elements you need to know when selecting high-quality pisco.

Unveiling the Four Essential Elements:
In Peru, the Denomination of Origin (D.O.) regulations dictates that pisco labels must prominently display four crucial elements:

Grape Variety: The label should clearly specify the grape variety used in the pisco. For instance, when you spot ‘Mollar’ on a label, you know that those grapes played a starring role in crafting that particular pisco.

Valley Location: Pisco production is intricately linked to the geography of the valleys where the grapes are grown and the production facility is situated. The label will indicate the valley’s name, providing valuable insight into the pisco’s terroir. For example, “Mala Valley within the D.O. of Lima” signifies the grapes’ place of origin and the unique character it imparts.

Denominación de Origen Pisco: Look for this statement on the label; it confirms that the pisco adheres to the stringent quality standards set by the Denomination of Origin. This mark signifies that the pisco is an authentic product that meets the highest standards.

Production Facility Registration: Each pisco label also displays the production facility’s registration number with the D.O. This number is a testament to the adherence to quality standards and allows for traceability.

Additional Specifics on Type:
Some pisco producers go the extra mile by specifying the type of pisco they offer. For instance, you might encounter terms like ‘pisco puro,’ ‘acholado,’ or ‘mosto verde.’ These labels provide insights into the unique characteristics and production methods employed, enabling you to choose a pisco that suits your preferences.

Demystifying the Label – A Visual Guide:
To illustrate these elements, take a glance at our Mollar label below:

Grape Variety (Number 1): Here, you’ll spot the ‘Mollar’ grape variety, revealing the core ingredient of this pisco.

Valley Location (Number 2): The label clearly identifies the location as the ‘Mala Valley within the D.O. of Lima.’ This tells the story of the pisco’s origin, capturing the essence of the region.

Denominación de Origen (Number 3): On the back of the label, the statement ‘Denominación de Origen Pisco’ confirms the pisco’s adherence to D.O. regulations.

Production Facility Registration (Number 4): Also on the back, the production facility’s registration number with the D.O. ensures accountability and quality.

Understanding these labeling requirements equips you with the knowledge needed to make informed and intelligent choices when you’re on the hunt for high-quality pisco. It’s a delightful journey to explore the world of pisco labels, revealing the stories and traditions that each bottle holds. So, next time you savor a glass of pisco, you’ll do so with a deeper appreciation for the craftsmanship and heritage behind it.

October 14, 2023 In PiscoLogía

Unraveling the Origins of Quebranta and Cabernet Sauvignon: Crossing vs. Grafting

When it comes to the world of grapevines, there’s more than meets the eye. Behind every grape variety, there’s a fascinating story of how it came into existence. To help us navigate this vineyard of knowledge, we’ll take a close look at the Quebranta grape, a cross between Mollar Cano and Negra Criolla, and Cabernet Sauvignon, a cross between Cabernet Franc and Sauvignon Blanc.

Crossing Grape Varieties: Quebranta and Cabernet Sauvignon

Quebranta, the quintessential grape variety for making pisco in Peru, is a testament to the art of crossing grape varieties. This unique grape is the result of natural hybridization between two distinct parents, Mollar Cano and Negra Criolla.

In the natural process of grapevine reproduction, vines can cross-pollinate, resulting in the development of new grape varieties with genetic characteristics from both parent grapes. This hybridization also led to the creation of Cabernet Sauvignon, which has become one of the most popular and well-known red wine grape varieties in the world. The name “Cabernet” in Cabernet Sauvignon suggests a relationship with Cabernet Franc, and the “Sauvignon” portion of the name is associated with Sauvignon Blanc.

People often confuse crossing with grafting, so let’s dig deeper into that subject.

The Key Differences: Crossing vs. Grafting

Grafting and crossing grape varieties are two different processes used in viticulture for distinct purposes:

Grafting:
- Grafting is a horticultural technique used to combine the characteristics of two different grapevines.
- It involves joining a scion (the top portion of a grapevine with desired characteristics) to a rootstock (the bottom portion with an established root system).
- The purpose of grafting is to maintain the genetic identity of the scion while benefiting from the rootstock’s attributes, such as disease resistance, adaptability to certain soil types, or growth vigor.
- Grafting is a form of asexual reproduction that does not result in the creation of a new grape variety; it preserves and propagates existing grape varieties with specific traits.

Crossing grape varieties:
- Crossing grape varieties is a process of sexual reproduction where two different grapevine varieties breed to create new grape varieties.
- Crossing can be natural (through pollination) or controlled (to develop new grape cultivars with specific characteristics, such as flavor profiles, disease resistance, or adaptability to certain climates).
- This process involves the pollination of one grape variety’s flowers with the pollen from another variety’s flowers.
- The resulting grapevines from this process will have a unique genetic makeup, combining traits from both parent varieties. This can lead to the creation of entirely new grape varieties.

In summary, grafting is a technique used to preserve and combine the traits of existing grape varieties without altering their genetic makeup, while crossing grape varieties is a method for creating entirely new grape varieties by combining the genetics of two parent varieties.

July 8, 2023 In PiscoLogía

The Timeless Craftsmanship of Copper Alembic Stills: Elevating Pisco Production in Peru

When it comes to the art of distillation, the choice of still plays a pivotal role in shaping the quality and character of the final spirit. Among the various options available, copper alembic stills have long been hailed as the pinnacle of excellence. In this blog post, we will explore the superiority of copper alembic stills, particularly in the context of pisco production in Peru.

Copper has been revered by distillers for centuries, and for good reason. Its unique properties make it an ideal material for crafting alembic stills. The secret lies in copper’s remarkable ability to interact with the spirit during the distillation process. As the liquid vaporizes and rises through the still, it comes into contact with the copper surfaces. This interaction promotes chemical reactions and catalytic processes that enhance the aroma, flavor, and overall character of the distilled spirit.

To truly appreciate the significance of copper alembic stills, let’s turn our attention to the world of pisco production in Peru, where it is crafted with utmost precision. In Peru, the art of Pisco production intertwines tradition with modern techniques. At the heart of this harmonious blend is the copper alembic still, revered for its ability to extract and preserve the essence of the grapes. Through a delicate and artful distillation process, the stills transform the carefully selected grapes into a spirit that captures the very essence of the terroir, embodying the flavors and aromas of the region.

The Superiority of Copper Alembic Stills:

Thermal Conductivity: Copper boasts exceptional thermal conductivity, allowing for efficient heat distribution during distillation. This ensures a controlled and precise process, enabling the separation of impurities and the extraction of desired flavors.
Reactivity: Copper’s unique reactivity influences the chemical reactions that occur during distillation, removing unwanted compounds and producing a smoother, refined spirit. It acts as a catalyst, enhancing the formation of desirable aromas and flavors, while minimizing harsh elements.
Sulfur Removal: Copper has a natural affinity for sulfur compounds, which are common in grape-based spirits. These compounds can contribute to off-flavors. Copper alembic stills effectively bind with sulfur, reducing its presence in the final product and resulting in a purer and more delightful spirit.

Copper alembic stills reign supreme in the realm of distillation. Their unrivaled ability to enhance aromas, flavors, and purity is evident in the illustrious world of pisco production in Peru. So, the next time you savor a glass of pisco, take a moment to appreciate the mesmerizing artistry behind copper alembic stills, the custodians of perfection in distillation.

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.

January 10, 2021 In PiscoLogía

PiscoLogía’s Pisco Certificate Course Recognized as a Top Trend in the Spirits Industry in 2021

PRESS RELEASE

Promoting Innovation and Change were the Criteria used to Select Trends for the Upcoming Year

PiscoLogía’s certificate course was recognized as a “cocktail trend to watch in 2021” by the Spirits Business, the only international trade magazine and website in the world solely dedicated to the spirits industry. Highlighting innovative educational trends in the on-trade in 2021, the article states: “While bartenders can now undertake specialist spirits education programmes, including an online course dedicated to pisco, venues looking to increase their revenue streams have also embraced the opportunity to educate consumers through cocktail‐ making masterclasses”.

Founder and lead Instructional Designer of the course, Meg McFarland commented: “Our goal in creating the certificate program was to help the industry community through education, but being recognized as top innovators in the spirits industry is a delightful bonus. We hope this trend continues and those in the industry has the resources they need to grow during this difficult time”.

Launched in October 2020, the Pisco Certificate Course is a comprehensive program for spirits lovers, professionals in the service industry, sommeliers and beyond. The interactive and immersive curriculum teaches vocabulary and pronunciation, varieties and production zones, the history of pisco, how to craft pisco cocktails and much more.

For questions or to receive free access to the course, please write to: info@piscocertificate.com.

About PiscoLogía

PiscoLogía Quebranta, a single-variety Peruvian pisco, won a gold medal at the Women’s Wine and Spirits Awards in London in 2019. PiscoLogía Acholado, a blend of Italia and Quebranta piscos, was awarded a gold medal at the SIP Awards in California. Both piscos are crafted in the Denomination of Origin of Lima (Azpitia) by Master Distiller Nati Gordillo.

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