Barsol Quebranta Pisco

Barsol Quebranta Pisco shines in citrus-forward cocktails, where its robust character and subtle fruitiness can truly stand out, though it's also delightful sipped neat to appreciate its full complexity. This versatile spirit is perfect for warm summer evenings, paired with Peruvian-inspired seafood dishes like ceviche or grilled fish, allowing its grape-derived flavors to complement the fresh, zesty notes of the cuisine.

Nose: Grape-forward with hints of green apple and pear. Light floral notes reminiscent of jasmine. Subtle earthy undertones of wet stone and mineral.

Palate: Smooth and full-bodied. Ripe grapes dominate, accompanied by white peach and citrus zest. Slight peppery spice balances the fruity sweetness. Clean and pure with a subtle alcoholic warmth.

Finish: Medium-length with lingering grape and stone fruit flavors. Gentle warmth fades to a crisp, dry finish. Faint herbal notes and a touch of minerality in the aftertaste.

Barsol Quebranta Pisco is crafted from 100% Quebranta grapes, which are fermented and then distilled in small copper pot stills to capture the spirit's pure essence. What's fascinating about its production is that it's distilled only once to proof, allowing the rich grape character to shine through, and it's never aged in wood or diluted, resulting in a vibrant, unadulterated expression of the Quebranta varietal.

• Barsol Quebranta Pisco is made from a grape variety so rare, it's often called the "outlaw grape." The Quebranta grape is a non-aromatic hybrid that can only be grown in Peru's coastal valleys, making it a true Peruvian original.
• Unlike most spirits, Barsol Quebranta Pisco is distilled to proof, meaning it's bottled directly from the still without any water added. This unique process preserves the grape's intense flavors and results in a naturally strong spirit (typically around 42% ABV).
• The master distiller of Barsol, Johnny Schuler, is known as "Mr. Pisco" in Peru. He's so devoted to the spirit that he once convinced the Peruvian government to create a National Pisco Day, which is now celebrated annually on the fourth Sunday of July.