Macchu Pisco // Peru
Macchu Pisco is distilled in copper pot stills using only non-aromatic quebranta grapes. Aged for from 3 months to up to a year in non-wood containers before bottling. Approximately 10 pounds of grapes go into making each bottle of Macchu Pisco.
PiscoBrandy distilled from grapes and produced in either Peru or Chile. In Peru, there are eight allowable grapes and in Chile, there are three. Peruvian Pisco is distilled only once in a pot-still and no wood aging is allowed. Peruvian pisco cannot have any alterations including dilution. Chilean pisco can be distilled multiple times, can be aged, and can be diluted prior to bottling.
"Light vanilla, lime peel, and white pepper make up a very light nose. On the palate, white pepper, vanilla sugar, wet cement, lime, yuzu, and cinnamon make up a fairly straightforward presentation. There is a nice peppery bite at the end and a bit of earthiness present as well. The finish is quick, leaving the palate ready for another sip."