Making & Drinking Pisco
Making pisco is the closest you'll get to creating an essence of wine.
This is true, first of all, because pisco only goes through one distillation, which means that it still contains a lot of the essential molecules that were in the grape itself. This is especially true of mosto verde, which retains a lot of the aldehydes that give grape juice (or any juice, for that matter) its "freshness". The fragrance of mosto verde is, in that sense, very much like a grape perfume.
Secondly, it is true because - unlike most other brandies - pisco is not kept in oak barrels for years after its distillation. So, it doesn't absorb the scents and flavours of wood, and the original bouquet of the wine is untainted by subsequent processes. Of all the brandies, pisco is the purest expression of the properties you have in the wine it is made from.
To create the greatest possible pisco, we have taken on board the principles that guide the making of great perfumes and wines. For example, Monteluz is the only pisco sold in dark bottles, to protect it from the light. It is also the only pisco to use grapes that are picked at night and macerated at low temperature, the way perfumeries do with flowers in Grasse, France.
To read our essays on the art of making pisco, visit our blog.
Pisco sour may be a popular cocktail, but we believe it is the least enjoyable way to drink a good pisco, because the sugar and lemon overwhelm the more subtle flavours of the pisco itself.
The best way to drink Pisco Monteluz is neat, as an after dinner drink, in the company of great friends and listening to great music. The best glass to use is a bowl-shaped glass. You could use a brandy snifter, a large one to leave plenty of room for your nose. Failing that, a wine glass will do very well, so long as you are able to get your nose into it and really enjoy the fragrance.
Prior to serving Pisco Monteluz, pour recently boiled water into your glass, swirl it for a few seconds, then throw away the water. Aside from taking away any undesirable residues in the glass, this will heat up the glass, allowing for those first fragrances to really intensify when you serve the pisco. Drinking pisco is an olfactory experience first of all. So, bring the glass to your nose and take in the delightful aromas. As you do this a couple of times, you will find yourself getting deeper and deeper into the experience, feeling like you are drinking in the aromas. When you are ready, take the first sip of pisco into your mouth, and enjoy...