Caravedo 'Mosto Verde' Acholado, Peru

Made from roughly 18 pounds of estate grapes per 750 ml bottle, Caravedo - Porton Pisco 'Mosto Verde' Acholado, Peru is a grape spirit shaped by two defining choices: a blend of four varieties and distillation from partially fermented must. The result is a richly textured pisco with fresh fruit, floral notes and a long, smooth finish.

Product Details:

• Type: Peruvian Pisco, Mosto Verde Acholado
• Grape Blend: Quebranta, Torontel, Italia and Albilla; blend percentages not disclosed
• Farming: Sustainably harvested, estate-grown grapes, handpicked at peak ripeness
• Fermentation: Free-run grape juice is partially fermented, with about 80% of the grape sugar converted before distillation
• Distillation: Single-distilled to proof in traditional falca stills and alambique copper pot stills
• Resting: Unaged; rested in stainless steel for at least one year, including six months for each varietal and a further six months after blending
• Additives: None; no water, sugar, coloring or wood flavoring is added
• ABV: 43%
• Producer: Destilería La Caravedo S.R.L.
• Owner: Pisco Portón LLC
• Production Lead: Carmen Gonzales
• Pisco Developer: Johnny Schuler

Sensory Description:

The nose is fresh and fruit-forward, with melon, grape, vanilla and crisp apple. A full, creamy palate brings together cinnamon, orange blossom, chocolate and citrus. The finish is smooth, complex and lingering.

Producer’s Background:

Hacienda La Caravedo’s recorded history dates to 1684, and its distillery is described by its producer as the oldest working distillery in the Americas. Developed with pisco authority Johnny Schuler and founders Bill and Brent Kallop, the Mosto Verde Acholado first launched in the United States as Pisco Portón in 2011. The brand changed its name to Caravedo in 2016; production today is led by Carmen Gonzales.

Serving Suggestions:

Enjoy neat at room temperature in a small tulip glass to let its fruit and floral aromas open. It also makes a distinctive base for a Pisco Sour, Chilcano or Pisco Punch. Pair it with ceviche, citrus-dressed seafood or other bright, savory dishes.