Pisco, the Spirit of Peru

Pisco is an unaged grape brandy. By "denomination of origin" (DO), it can only be distilled from eight :"uvas pisqueras" (grapes for pisco) grown in five specific regions of Peru. Three are white grapes and five are red grapes. It is single distillation to proof. No additives are allowed.

In keeping with family tradition, Fundo y Bodega San Martin, distills "mosto verde" piscos in copper pot stills (alembiques), Mosto verde is the process of interrupted fermentation. This means that fermentation is stopped (interrupted) when the grape's natural sugar content is between 3-5%. Distilling mosto verde piscos is labor intensive and expensive, but it produces a smoother and silkier spirit. Approximately, four bottles of fermented grape juice (wine) is needed to distill one bottle of pisco.

A well made pisco should be: colorless, clear, transparent and bright in its appearance. Its aroma, clean, elegant with distinguishable notes of the grape. Its taste, warm, balanced, fresh and lingering aftertaste. Each grape variety offers a distinctive aroma and taste.

UVAS PISQUERAS

WHITE GRAPES

ALBILLA

One of the first grapes to arrive from Spain to Peru. A white grape used to make Sacramental wine,

Also known as "Palomino" grape: originally from the Canary Islands

Sweet aroma of spice and herbal notes such as chamomile. Light and airy like an Albarino wine.

TORONTEL

Known as Torrentes in Argentina. This grape arrived to Peru in mid 1900's One of the last grape varieties to arrive in Peru.

Fruity aromas and white raisins; soft and elegant like a Sauvignon wine.

ITALIA

Known as the white muscat (Moscat of Alexandria) and was used to make sweet wine.

A bouquet of fruits such as orange and lemon blossoms. A balanced sweetness such as a Moscato.

BLEND

ACHOLADO

An Acholado is a blend of 2 0r more grape varietals.

Bodega San Martin's Acholado is a blend of three mosto verde piscos.

RED GRAPES

NEGRA CRIOLLA

Known as the mission grapes.

Aromas of dried fruit such as plums and cherry. Tastes of a well balanced red wine.

MOLLAR

One of the first grapes to arrive from Spain to Peru. Originally grown in Canary Islands. The first production was in Cusco.

Its aroma and taste is light and fruity similar to a Merlot.

QUEBRANTA

Peru's only indigenous grape varietal. It is considered to be a cross between Negra Criolla and Mollar.

This is the most used grape for the production of pisco.

MOSCATEL

Known as the black muscat.

Sweet and fruity like a moscato wine.