Where to buy pisco sour

How much is the Delivery charge? Payment types Where is my Order? Discover our Head Shop. All new products. All specials. Show 16 32 80 per page. Show all. Showing 1 - 16 of 53 items. Add to cart More. Hand harvested single estate grapes, gently pressed a single time, naturally fermented into wine, Copper Pot distilled once to proof, and rested according to family tradition until ready for bottling.

Like Macchu Pisco, the choice of grapes and farming techniques really show in the final blend. This one is family-owned and has a Latina master blender. The quebranta initially highlights the very fruity character of wines produced from this red grape variety.

Barsol: This was one of the first piscos I ever tried. Diego, the owner, was coming into the classic cocktail bars like Flatiron where I worked. He was enthusiastically showcasing this spirit that was more well known in San Francisco at the time than New York.

I fell in love with the aromatics and versatility. BarSol Selecto Acholado is the result of blending three of the finest pisco grape varieties: Quebranta, Italia, and Torontel. Macchu Pisco: Not only is the company run by two sisters, but they also have two other premium pisco brands within the same distillery [and] the product itself is delicious and widely available.

Hits of grass and earthy notes on the nose, tropical fruit like passion fruit on the palate, with a round but dry finish. Not only can you make a delicious classic pisco sour with it, but I highly recommend trying a Hemingway Daiquiri variation. Capurro Moscatel: This pisco is for those that enjoy stopping and smelling the roses. Jasmine, orange blossom, and rose petals on the nose, beautiful salinity and citrus zest on the palate, with an elegant dry finish.

Capurro Acholado : If you can get your hands on this one, do it. This pisco is for those that enjoy round and richer distillates. On the nose you will get strong butterscotch aromas. The palate [is] brighter than expected, with salted caramel notes and a luscious round finish.

This one my friends, it's for sipping. Expect both floral and vegetal notes, plus sweetness and citrus. The pure distilled grape juice smells intensely alcoholic but this gives way to sweet fruit, like peaches and watermelons, and floral notes.

This through to the palate, with the sour, spicy and citrus notes coming through too, with a flavour not dissimilar to Italian grappa. As with mezcal and tequila, pisco is a spirit of great variety. The flavour profile also depends on how long the grapes are left to ferment, and it also depends on the distillation process. A major factor is also whether it comes from Peru or Chile. Peruvian pisco comes from any of five different regions, and from any of the eight grape varieties grown there.

The grape juice can only be distilled once. You cannot add sugar or additives of any kind. The pisco must be stored for three months in a vessel that will not impact on the flavour, such as glass or steel. Peruvian pisco cannot be aged in a barrel. Chilean pisco is also regulated but not quite as strictly, making for slightly more variety. Chilean pisco must come from one of two areas, Atacama and Coquimbo, and must be made from grapes grown at the distillery.

Most piscos use the muscat grape, although others may be used. It can be distilled more than once, and also water can be added to dilute the alcohol.

It can be aged in a barrel, so Chilean piscos can have some colour, usually very slight, while Peruvian piscos are clear. Both governments have campaigned for their own pisco to have appellation of origin status, like champagne and cognac, but without much success. Meanwhile, the pisco wars continue. Peruvian pisco exported to Chile cannot be called pisco but either aguardiente or destilado de uva grape distillate. Learn how to make the perfect pisco sour.

The best mezcal The best brandy The best tequila. This review was last updated in February