Portón Pisco

$39.99
Portón Pisco personifies adventure in the form of the world's ultra-premium white spirit. Portón expresses the passionate power of the Peruvian spirit, inspiring, intriguing, alluring and enlivening connoisseurs and cocktail lovers in search of sophisticated flavor. From islands to oceans, east to west, Portón brings bold, personal experience to lovers, risk-takers, world travelers and anyone who understands how to explore without fear. Portón contributes an authentic aura to any setting, always adding enjoyment, inciting and emboldening others to seek adventure anywhere in the world. Discover without apology. Act without fear. Embody success. And join the adventure.
Portón Pisco is handcrafted using centuries-old distilling methods in combination with new technology to create a mosto verde pisco made from a blend of grapes that is of superior quality and true to Peruvian tradition. To preserve the full character of the grapes, Portón Pisco uses the mosto verde method of distilling from a partially fermented grape juice known as must.
Portón Pisco is committed to maintaining a high level of artisanal craft and honoring centuries of Peruvian heritage. Each bottle is individually numbered and bears the signature of Master Distiller, Johnny Schuler. Distilled to proof (no water added) Approximately 15 pounds of grapes go into every bottle of Portón Pisco Handcrafted in small batches Rested for months to achieve a complex, round flavor Never altered by aging in wood, the addition of water or artificial flavors and colors 100% made from must; not like grappa, which is made from pomace Portón Pisco uses the mosto verde method for making its pisco, which means that our distillate is made from must (grape juice) that has not completely fermented. This serves to keep some of the natural grape sugars from converting into alcohol, thus putting more flavor and aroma into every bottle. Mosto verde piscos are recognized as being the finest types of pisco, however most producers don’t use this method because it is very labor intensive and requires a large amount of grapes.

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