History,
Small batch varietal pisco distilled in the Mala Valley of Lima, Peru Distilled from 100% Italia grapes grown on Fundo Puente Viejo, 3 kilometers from the Pacific Ocean and 5 meters above sea level
Maceration, pressing, fermentation, and distillation take place at the bodega of Fredy Puma, who has been distilling pisco for over 15 years
Spontaneously fermented using wild yeast Distilled to proof with a single distillation on a copper alembic still Rested for 23 months before bottling in food-grade polyethylene tanks that have been cured with the heads of previous distillation runs In accordance with the DO for Peruvian pisco, no water is added post-distillation.
With only 1,040 liters produced—a mere fraction of SUYO’s previous release—this extremely limited,
Tasting Notes,
Each release from SUYO is produced from either aromatic or non-aromatic grape varieties.
Nose: high-toned aromas of guava, underripe mango, and bosc pear over savory undertones of celery root and sourdough bread.
Palate: A round and oily palate echoes much of the nose with a pronounced florality, providing lavender, honeysuckle, and calamansi orange before receding to a mineralic finish punctuated by pear, orange blossom, and key lime.
Small batch varietal pisco distilled in the Mala Valley of Lima, Peru Distilled from 100% Italia grapes grown on Fundo Puente Viejo, 3 kilometers from the Pacific Ocean and 5 meters above sea level
Maceration, pressing, fermentation, and distillation take place at the bodega of Fredy Puma, who has been distilling pisco for over 15 years
Spontaneously fermented using wild yeast Distilled to proof with a single distillation on a copper alembic still Rested for 23 months before bottling in food-grade polyethylene tanks that have been cured with the heads of previous distillation runs In accordance with the DO for Peruvian pisco, no water is added post-distillation.
With only 1,040 liters produced—a mere fraction of SUYO’s previous release—this extremely limited,
Tasting Notes,
Each release from SUYO is produced from either aromatic or non-aromatic grape varieties.
Nose: high-toned aromas of guava, underripe mango, and bosc pear over savory undertones of celery root and sourdough bread.
Palate: A round and oily palate echoes much of the nose with a pronounced florality, providing lavender, honeysuckle, and calamansi orange before receding to a mineralic finish punctuated by pear, orange blossom, and key lime.
Overall Rating
0 out of 5 Based on 0 Review
