Pisco Porton Mosto Verde Torontel cl 70
is produced at Hacienda La Caravedo in Ica, Peru.
Dating back to 1684, this site is home to the oldest working distillery in America. Here, traditional methods of distilling are maintained without the use of electricity or modern machinery.
The grapes are crushed in large wooden presses, and the channels use natural gravity to convey the liquid from one stage of the process to the next. The grape varieties used are divided into two main groups: aromatic and nonaromatic.
The first group includes the Italia, Moscatel, Albilla and Torontel varieties. Included in the class of non-aromatics are Negra Criolla, Mollar, Uvina and Qebranta, the latter being the most common in the Ica Valley.
Master Johny Schuler uses three different processing methods for each reference. For Mosto Verde proceeds to discontinuous distillation without the must having completed fermentation. Qebranta is the single malt of piscos for which only the variety of the same name is used.
Acholado is a blend of aromatic and nonaromatic varieties. There are no other ingredients or additives added, and there is no aging for the final product. A garden was refreshed around the distillery in order to absorb the carbon dioxide naturally produced by fermentation and a water recovery system, then used in the vineyards.