Spirit

Pisco Acholado Demonio de Los Andes

Pisco Acholado Demonio de Los Andes is a distinguished Peruvian spirit, known for its rich heritage and meticulous craftsmanship. Produced by Viña Tacama, one of the oldest wineries in Peru, this Acholado variety of pisco is celebrated for its unusual blend of grape varieties which include Quebranta, Albilla, Italia, and Torontel. This careful selection of grapes allows the distillers to create a complex and elegant spirit that reflects the terroir of the Ica Valley where it is produced. The pisco is clear and colorless, demonstrating its purity and the high quality of the distillation process, and has garnered acclaim for its smoothness and unique flavor profile.

ABV

Introduction

Tasting Notes

Pisco Acholado Demonio de Los Andes offers a complex range of aromas and flavors. On the nose, it showcases bright notes of tropical fruits like pineapple and passionfruit, underpinned by floral hints of jasmine and a subtle earthiness. The palate is exceptionally smooth, with a well-balanced mouthfeel that highlights the mixture of fruit flavors. Expect tastes of ripe pears, apples, and a delicate spice that adds depth. Its finish is clean and refreshing, allowing the fruity and floral notes to linger pleasantly on the tongue, a testament to the quality of the ingredients and the artisanal distillation process.

History

The origins of pisco date back to the 16th century, with influences from both Indigenous grape-growing traditions and the Spanish colonial approach to distillation. Pisco Acholado specifically stems from the blending of various grape varieties, evolving the spirit into a celebrated national product of Peru. Tacama, the distillery behind Demonio de Los Andes, was founded in 1540, giving it a profound historical significance in the region. The creation of Acholado was driven by the desire to craft a spirit that epitomizes the diverse characteristics of Peruvian grapes while also embracing the country's rich viticultural heritage. Through generations, the methods of producing pisco have been passed down, while still embracing innovation, leading to the refined product available today.

Fabrication Process

The fabrication process of Pisco Acholado Demonio de Los Andes begins in the sun-drenched vineyards of Ica, where the grapes are carefully harvested once ripe. Following harvest, the grapes undergo a meticulous selection process to ensure only the finest are used in the blend. After selection, the grapes are crushed and allowed to ferment using natural yeasts, which helps preserve the unique characteristics of each grape variety. Once fermentation is complete, the mixture is distilled in traditional copper pot stills, a method that enhances the flavor and purity of the pisco. The distillation occurs in a single run, capturing the essence of the grapes while ensuring a higher quality product. Unlike many spirits, there is no aging process involving barrels for this Acholado; it is bottled immediately after distillation to maintain its youthful vibrancy and aromatic intensity.