“Bodega San Nicolas S.A.C are located 243 km south of Lima, in the region of Ica in the Province of Pisco. The vineyard was originally part of the old Hacienda of Santa Cruz de Lanchas from the 16th century, run by Jesuit monks who tended the vineyards andmade and sold Pisco in colonial times.The ruins still remain today and are depicted on the label of the bottle. The current vineyards are around 20 years old, and comprise of 20 hectares: 15 hectares of Quebranta, 3 hectares of Italia and 2 hectares of Albilla. Master Distiller and Oenologist Edwin Landeu is an ex Citevid employee. The vineyards are only 10km from the ocean and enjoy their own microclimate with influences from the Paracas winds in August and September. Production Process: The harvested grapes are separated of the grape stem then a pneumatic press is used to strip and deseed the grapes. After this the grapes are pressed, and the must or juices are fermented for 2 days with natural yeast, then distilled once, in a 1500 litre copper alembic still before being rested in stainless steel tanks for around 3 to 6 months. No sugar or water is added to the finished product. The Mosto Verde Pisco is a variety made by interrupting the process of the grapes juice turning into alcohol. The result is a liqueur with delicate fruit flavours and scents.
Ideal Cocktail: Pisco Sour – Peruvian drink made with pisco, gomme syrup, lemon juice, egg white and a dash of Amargo Chuncho Bitters.