Demonio de los Andes Acholado Pisco

Upon nosing, Demonio de los Andes Acholado Pisco engages the senses with a bouquet of inviting aromas. Hints of floral notes intertwined with ripe fruit characteristics present a complex olfactory experience. A subtle minerality indicative of its terroir offers an intriguing layer, accentuating the freshness of the spirit. On the palate, it reveals an exceptionally balanced profile, showcasing flavors of apricots, pears, and a touch of citrus zest. The texture is smooth and velvety, with a light body that entrusts a sophisticated richness. The finish is crisp and clean, revealing lingering notes of subtle spices, confirming the quality and craftsmanship inherent in this splendid pisco.

The genesis of Demonio de los Andes Acholado Pisco is deeply rooted in the tradition of pisco distillation in Peru, which dates back to the Spanish colonial era in the 16th century. Viña Tacama was established in 1540, making it one of the country's historical vineyards and a pioneer in pisco production. Inspired by the region's rich heritage, the name 'Demonio de los Andes', which translates to 'Devil of the Andes', pays homage to emerging folklore around the mystique of the Andes Mountains. The spirit is crafted to reflect the unique terroir of Ica, characterized by its diverse climatic conditions conducive to cultivating high-quality grape varieties. Over the years, Demonio de los Andes has gained significant accolades, solidifying its status as a top representative of Peruvian pisco internationally, celebrated for its balance and elegance.

The production of Demonio de los Andes Acholado Pisco begins with the careful selection of grape varieties, primarily Quebranta, Albilla, and Italia, which are grown in the rich, fertile soils of the Ica region. The harvest occurs in late February to early March, where the grapes are handpicked to ensure only the finest fruit is used. Following the harvest, the grapes are subjected to a traditional process of crushing and fermenting, typically utilizing natural yeasts to aid fermentation. Fermentation takes place in stainless steel tanks, allowing for precise temperature control, which helps to preserve the grapes' unique flavor profiles. Once fermentation is complete, the resulting must is distilled in copper pot stills. This artisanal distillation method is essential for creating the distinctive character of the pisco. The first distillation serves to separate the alcohol from the solids, while the second distillation refines the distillate, producing a spirit that is both potent and aromatic. Upon reaching the desired proof, the pisco is bottled immediately, without the addition of any additives or aging processes, to retain its youthful vibrance and complexity, which epitomizes the 'Acholado' style.