In Peru, Pisco is regulated to the point of pride. They are not allowed to add anything after distillation--not even water. The most premium type of Pisco, in Peru, is ?mosto verde?, which is distilled from grape juice that has not completely fermented into alcohol to maintain more of the original essence of the grape. Pisco Porton is mosto verde, and it is made from a select blend of Quebranta, Torontel and Albilla grapes. The nose reveals the reason to use this expensive process yielding aromas of straw drenched in white wine, minerals, earth and grape must. The flavors are rich and musty showing grapes (blossom, skins and sweet pulp) with lingering floral characteristics, malty fruit, fresh bread and hints of tropical fruit. The finish is clean, soft, and sweet with a pervasive demonstration of the complexity of the grapes and their terroir. It is tasty to sip but shines like a star in a cocktail; so try it neat or in a adult beverage.
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