Spirits | South America | Capurro Pisco | Acholado

Acholado

NOTES

Farmed on a coastal desert microclimate at over 1400 feet asl. Alluvial soil, silt, clay, limestone, sandy soils.

Once per year, the Capurro family estate grapes are hand-harvested, gently pressed a single time, naturally fermented (ambient yeast) into wine, copper pot-distilled once to proof by varietal. Capurro Pisco is made 100% of grapes, undiluted, unfiltered, and with no additives of any kind at any step of the production process.

Rested and blended according to family tradition. Although denomination of origin mandates a minimum 3 month resting period after distillation, Capurro Pisco is rested a minimum of 1 year. Readiness is judged by taste alone.