Pisco Porton is made from a blend of Quebranta, Torontel and Albilla grapes. It’s a mosto verde pisco, which means that it’s distilled from grape juice that has not completely fermented into alcohol. This is an expensive process, as it yields less pisco per batch, but it helps maintain the original essence of the grape.
At first whiff, Pisco Porton is very earthy – almost musty – with a background of fermented fruit. Take a sip, and the pisco unlocks some sweetness and more fruit. It has a rich and silky mouthfeel, with a mildly dry finish. The pisco is rested five to eight months before bottling and has a young spirit quality that’s more rustic than harsh.
Overall, it’s interesting and quite good. Like most piscos available today, it will likely find its mark as a mixer in cocktails rather than a straight sipper. But with its strong flavor backbone, it works in more than just a pisco sour (though by all means, use it in a pisco sour). Try subbing Porton in place of other spirits–like swapping it for gin in a Tom Collins–for a smooth, refreshing cocktail.
– 43% Alcohol by Volume
– Price: $40
CE Rating: ★★★★
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