La Diablada Pisco

La Diablada Pisco presents a remarkable tasting experience, characterized by a complex interplay of aromas and flavors. Upon the first swirl, its bouquet reveals bright and floral hints, predominantly from the Italia grapes, rounded with luscious fruity notes reminiscent of ripe grapes and subtle herbs. The initial nosing delivers an inviting floral essence that hints at an underlying richness, creating a captivating introduction to the spirit. On the palate, La Diablada showcases an exquisite balance of sweetness and the fresh, vibrant, spicy undertones that Quebranta grapes are known for. The mouthfeel is smooth and velvety, shedding light on its premium craftsmanship, allowing the flavors to linger and evolve with each sip. The finish is clean and refreshing, with a gentle warmth that beckons for yet another taste. An array of spices tantalizes the taste buds while fruit notes such as melon and stone fruit harmonize perfectly, culminating in a luxurious experience that is both sophisticated and approachable.

The history of La Diablada Pisco is as rich as the flavors encased in each bottle. It was established by two sisters in 2006, who aimed to create a premium pisco that pay homage to their heritage while establishing a modern approach to its crafting. The inception of Macchu Pisco marking a renaissance in the pisco industry as it sought to elevate the traditional spirit in a way that appealed to both local and international palates. This venture was born out of passion and a deep-seated respect for the craftsmanship involved in pisco production. The sisters compiled their family’s proprietary recipes that had been passed down through generations, channeling years of tradition into an innovative product. The name 'La Diablada' embodies not just the spirit's unique blend but also serves as a cultural reference, as the dance from which it derives reflects the intricate relationship between humanity and the divine. This underscores the narrative in each bottle, merging folklore with the artistry of distilling.

The production process of La Diablada Pisco is an art in itself, beginning with the careful selection of grapes. The Macchu Pisco team source their fruits primarily from their private vineyard, ensuring that the quality of the grapes meets their exacting standards. They utilize hand-harvested grapes to maintain integrity and allow for meticulous selection, picking only the best fruit at the perfect ripeness. About 18 pounds of grapes are required to produce a single bottle of La Diablada, emphasizing the labor-intensive nature of its craftsmanship. After harvesting, the grapes undergo a gentle crushing to release their juices without extracting excessive tannins from the skins. The fermentation process is then initiated with natural yeasts, which can take several weeks. This slow fermentation helps to develop the complex flavors inherent to the grapes. Following fermentation, the clear distillate is obtained through traditional copper pot stills, which allow for greater control over the distillation process compared to large industrial methods. This bespoke distillation preserves the fruit's character and aromas. La Diablada Pisco is not aged in casks, allowing the vibrant fruit notes to remain untouched by oak influences, resulting in a pure expression of flavor. The final blend is achieved through blending various distillates from the different grape varietals, illustrating the complexity and depth of the product. This careful craftsmanship transforms the grapes into a super premium pisco that stands as a testament to the rich culture and tradition of Peruvian distilling.