Here’s some authentic, tasty Pisco from the Peruvian desert.

If you’ve ever been lucky enough to visit the Ica desert in Peru, you know that whole place is dryer than your mouth on the morning after a long night on the town. Nobody has ever seen rain or frost there. Like, ever. This is why it’s all the more impressive this is a famous Wine and cotton growing region with vineyards mostly maintained with glacial meltwater from the Andes through an aquifer. When you add the breeze from the Pacific, you get pretty good conditions for growing grapes. Ideal, actually, if you’re gonna make Pisco from Muscat as the grapes are high in sugar and low in acidity.

The name BarSol Pisco pays homage to the boss of us all, the Sun itself – Sol – and the brand’s commitment to bring Pisco to, well, bars! Founded by Diego Loret de Mola and Carlos Ferreyros, BarSol is loyal to traditional pot distillation methods that have been around in Peru since the 16th century. The grapes for the fresh Wines, needed to make Pisco, are exclusively Pisco grapes from the Southern Valley of Ica. Their Spirits are distilled and bottled on-site at Bodega San Isidro, a century old distillery.

Barsol Quebranta Pisco is distilled from fresh Wine that was made from fermented 100% Quebranta grapes, grown in the Southern Valley of Ica. Crafted in small batches with traditional Pisco pot distillation, this sipper is distilled to bottle proof of 82.6 and brings forward fruity and citrusy aromas and a palate with even more fruit, like ripe pear, red apples, grape and even chocolate and cereal. You can marvel at it on its own or make a classic Pisco Sour.

Smartass Corner:
Pisco is a type of Brandy that must be produced from fermented fresh Wines in the Winemaking regions of Peru and Chile. A colorless or yellowish Spirit, it replaced orujo, a type of Brandy imported from Spain, in the 16th century.