Barsol Quebranta Pisco

This is a puro pisco, made from 100 percent Quebranta, Peru's most planted pisco grape and a non-aromatic one. The grapes are fermented into wine, distilled once in small batches in copper pot stills, and bottled at distillation strength with no water added. The nose is grape-forward, with hay, dried banana and crusty bread, then apricot blossom and jasmine. The palate shows dark grape and white peach, citrus zest and green apple, and finishes with gentle pepper.

The classic use is a Peruvian Pisco Sour: pisco, fresh lime juice, sugar syrup, egg white and ice, with Angostura bitters on top. The drink is credited to Victor Vaughen Morris, an American bartender in Lima. A chilcano, which is pisco with ginger ale, makes a longer drink. It can also be sipped at room temperature, or with a single ice cube to open the floral notes, alongside ceviche or grilled seafood.