Barsol Quebranta Primero Peruvian Pisco

Crafted in small batches and estate bottled, Barsol hails from the very sunny south of Peru's Ica Valley, the historic and cultural heartland of the pisco category. Their distillery, Bodega San Isidro, dates back to the 1800's and is surrounded by the sun-drenched vineyards that provide 100% of what goes into Barsol pisco.

The only ingredient in Barsol pisco is grapes, with no water or other ingredients added at any stage of the process. The grapes are picked at their peak maturity, and pressed very gently by their own weight to ensure the yemma (free-flow grape juice) has a very low tannic acid content, which makes for a softer and more expressive spirit. It is then fermented naturally with only wild yeast that lives on the grape skins, distilled once to bottle strength, and aged for a minimum of a year in inert vessels. This creates an exceptional spirit of exquisite purity, encapsulating the very aromatic essence of the grapes from which it is made.

Barsol Primero Quebranta is produced from 100% Quebranta grapes grown in the surrounding sun-drenched vineyards. Quebranta is the most widely-grown grape used for pisco and the type used to make classic pisco Sour cocktails.

Pleasant hints of pastry notes and wisps of lemon & lime peel, fresh cocoa, banana, caramel & cream, combined with roasted walnuts almonds and pecans. Finishes elegant with nice note of bitter chocolate.

Nolan - Text from the Spotlight on the Grape and Cane Spirits of the America’s Blog

Pisco is a little known spirit category in the UK. It seems that only bartenders know what it is and even then, it is only really drunk as a Pisco Sour cocktail. The name "pisco" comes from the Quechua word for bird, the only reason for this we have been able to find, is that it was once served from bottles shaped like a bird…as good of a reason as any I suppose!

Pisco is produced in both Chile and Peru. Peruvian’s vehemently claim ownership of Pisco and will not acknowledge the Chilean versions as true piscos! It does appear that Pisco originated in Peru, but the argument rages. Whilst Chilean’s do also claim pisco as their own, most Chilean’s I have spoken to are more chilled about the whole affair, they have a much larger wine market so we shall let Peru win this one.

Some Pisco is aged in wood, not always oak, but you are very unlikely to encounter these styles in the British Isles. Instead, you are more likely to see the unaged examples. Think of these as an unaged grape brandy or “eaux di vie.” If you have been brutalised by Italian Grappa, please do not be alarmed by Pisco! Grappa is distilled from grape must, the left-over skins and pulp from making table wine and has a distinct “funk” to it. This is just an opinion, but for me, grappa is a waste of grape waste! Pisco on the other hand is distilled from healthy grapes, produced specifically for the purpose of distilling into brandy. To keep both sides of the border happy, we currently stock two Pisco’s, a Chilean and Peruvian.

Pisco’s vary wildly depending on the grape varieties used and both of the Pisco’s we stock are produced from different varietals. The Chilean ABA is made from Moscatel grapes grown in the Elqui Valley, bordering the dry but spectacular Atacama Desert. It is light and bright with aromas of lemongrass and fresh flowers. Our Peruvian example is from Barsol and is made using Quebranta grapes. This one is a richer spirit with a wider spectrum of flavours, ranging from lime peel to banana and even dark chocolate.

Ultimately, these are both delicious spirits, it just depends on what flavour profile you enjoy. If you are curious to try these, you can use them instead of white rums or blanco tequilas in cocktails or with mixers. As white spirits, they are versatile and great value.