History,
Small batch pisco distilled in the Mala Valley of Lima, Peru Distilled from 100% Quebranta grapes grown on Fundo La Esperanza, 14 kilometers from the Pacific Ocean and 100 meters above sea level
Maceration, pressing, fermentation, and distillation take place just down the road from the vineyard at the bodega of Fredy Puma, who has been distilling pisco for over 15 years
After pressing, the wine is spontaneously fermented for approximately 2 weeks Distilled to proof with a single distillation on a copper alembic still Rested for 20 months before bottling in food-grade polyethylene tanks that have been cured with the heads of previous distillation runs
This unadulterated brandy made of grapes grown by the Ponce de León family only 14 km from the Pacific Ocean is a textbook expression of Peruvian pisco as intended—a sipping spirit that reflects the terroir in which it is grown. As a gateway towards enjoying this pisco neat, try mixed with club soda or ginger beer with a splash of lime.
Tasting Notes,
Nose: saltwater taffy, papaya, and parsnip
Palate: mango skin and ripe pear.
Finish: The finish is delicate but long, exhibiting a hint of the custard and floral notes of French patisserie, and a lingering minerality that speaks to a proximity to the sea.
Small batch pisco distilled in the Mala Valley of Lima, Peru Distilled from 100% Quebranta grapes grown on Fundo La Esperanza, 14 kilometers from the Pacific Ocean and 100 meters above sea level
Maceration, pressing, fermentation, and distillation take place just down the road from the vineyard at the bodega of Fredy Puma, who has been distilling pisco for over 15 years
After pressing, the wine is spontaneously fermented for approximately 2 weeks Distilled to proof with a single distillation on a copper alembic still Rested for 20 months before bottling in food-grade polyethylene tanks that have been cured with the heads of previous distillation runs
This unadulterated brandy made of grapes grown by the Ponce de León family only 14 km from the Pacific Ocean is a textbook expression of Peruvian pisco as intended—a sipping spirit that reflects the terroir in which it is grown. As a gateway towards enjoying this pisco neat, try mixed with club soda or ginger beer with a splash of lime.
Tasting Notes,
Nose: saltwater taffy, papaya, and parsnip
Palate: mango skin and ripe pear.
Finish: The finish is delicate but long, exhibiting a hint of the custard and floral notes of French patisserie, and a lingering minerality that speaks to a proximity to the sea.
Overall Rating
0 out of 5 Based on 0 Review
