PISCO PORTON
FACT #1: Pronounced “PEAS-CO POUR-TONE”
FACT #2: After the Spanish crown began taxing wine coming from Peru, winemakers started distilling pisco in the 17th Century.
FACT #3: Only eight grapes can be used to make pisco: Quebranta, Common Black, Mollar, Italia, Muscat, Albilla, Torontel and Uvina.
FACT #4: Piscos are divided into three main categories- puro, acholado and mosto verde. A puro is made from only one type of grape, while an acholado is made from a blend of grapes. Mosto verde piscos are made from grape juice that has not completely fermented and are generally regarded as the highest quality piscos. Pisco Portón is an acholado AND a mosto verde pisco.
FACT #5: Pisco Portón is distilled to exactly 86 proof using custom made copper pot stills. By Peruvian law, no water can be added to the pisco to bring it to proof, which means we have to get it right the first time, every time!
Pisco Portón is made at Hacienda La Caravedo in Ica, Peru. Dating from 1684, this site is home to the oldest working distillery in the Americas. Here, Pisco Portón keeps alive centuries-old traditional pisco making methods without the use of electricity or modern machinery. For example, a large wooden lagar (press) does the work of pressing the grapes, and gravity fed channels move the pisco from one step of the pisco making process to the next. The gentle touch this gravity fed system ensures the quality and smoothness of the final spirit.
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