Pisco 'No. 1 - Quebranta'

• Small batch pisco distilled in the Mala Valley of Lima, Peru
• Distilled from 100% Quebranta grapes grown on Fundo La Esperanza, 14 kilometers from the Pacific Ocean and 100 meters above sea level
• Hand-harvested in mid-March of 2019
• Maceration, pressing, fermentation, and distillation take place just down the road from the vineyard at the bodega of Fredy Puma, who has been distilling pisco for over 15 years
• After pressing, the wine is spontaneously fermented for approximately 2 weeks
• Distilled to proof with a single distillation on a copper alembic still
• Rested for 20 months before bottling in food-grade polyethylene tanks that have been cured with the heads of previous distillation runs
• In accordance with the DO for Peruvian Pisco, no water is added post-distillation
• A sprightly nose of saltwater taffy, papaya, and parsnip blossoms on the palate with mango skin and ripe pear. The finish is delicate but long, exhibiting a hint of the custard and floral notes of French patisserie, and a lingering minerality that speaks to a proximity to the sea.
• Non-chill filtered; 40.5% ABV

This unadulterated brandy made of grapes grown by the Ponce de León family only 14 km from the Pacific Ocean is a textbook expression of Peruvian pisco as intended—a sipping spirit that reflects the terroir in which it is grown. As a gateway towards enjoying this pisco neat, try mixed with club soda or ginger beer with a splash of lime.

Tasting Notes

SUYO’s premiere expression of Peru’s D.O.-protected national spirit was produced by the Ponce de León family on Fundo La Esperanza from 100% Quebranta grapes. Fundo La Esperanza is located in the Mala Valley of Peru, 14 kilometers from the Pacific Ocean and 100 meters above sea level, beside the Mala River and sheltered by the Andes Mountains. The vineyard’s clay-loam soils, desert climate, and minimal rainfall result in grapes with high concentrations of sugar, perfect for distillation.

The grapes for this batch were hand-harvested in mid-March of 2019 before traveling just down the road to the bodega of agronomist Fredy Puma, who has been distilling pisco for over 15 years. After pressing, the wine is spontaneously fermented for approximately 2 weeks and then distilled to proof with a single distillation on a copper alembic still. The brandy is then rested for 20 months in food-grade polyethylene tanks that have been cured with the heads of previous distillation runs. In accordance with the D.O. for Peruvian Pisco, no water is added post-distillation; even the bottles are washed with the heads of distillation to avoid incorporating water with the distillate at any stage of production. The result is an unadulterated expression of terroir with a sprightly nose of saltwater taffy, papaya, and parsnip that blossoms on the palate with mango skin and ripe pear. The finish is delicate but long, exhibiting a hint of the custard and floral notes of French patisserie, and a lingering minerality that speaks to a proximity to the sea. Traditionally sipped neat, Non-chill filtered; 40.5% ABV

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