Pisco Regions

The grape variety "Uvina," considered according to the current Pisco Appelation of Origin regulations as a "Vitis aestivalis M.- cinerea E. × Vitis vinifera L," has adapted very well to the soil and climate conditions of these districts. Uvina Piscos are pleasant and well-structured, with dense viscosity, notes of fresh olives, herbs, and red fruits. It reminds us the Quebranta Pisco with its astringent finish. It's not for everyone, which is why I always recommend tasting Uvina "in situ" in Lunahuaná, Pacarán, or Zúñiga. Even though it may not seem like it, sometimes it's important to be in the place where it's made, perceive the aromas, feel the climate, see the landscape, and learn and listen to how the master distiller works in order to get an idea. You'll see after this experience, you will appreciate Uvina Pisco.

If you prefer a cocktail, try it with a "Captain" (Capitán). My recipe is as follows: in a separate glass with ice, add 1 ½ oz of Uvina Pisco, 1 oz of red vermouth, and 8 drops of Angostura bitters. Then, stir for no more than 15 seconds to cool. Using a strainer, pour it into a coupé glass. Finally, garnish with a green olive, and it's ready. Remember that the production of Pisco doesn't begin in the bottle. It involves a whole process of at least three to four years before bottling: the planting of the vine shoots (vines), all agricultural issues, harvesting, fermentation, distillation, and rest (3 month). Each of these stages is equally important.