Crafted in small batches and estate bottled, BarSol hails from the very sunny south of Peru’s Ica Valley, the historic and cultural heartland of the pisco category. Their distillery, Bodega San Isidro, dates back to the 1800’s and is surrounded by the sun-drenched vineyards that provide 100% of what goes into BarSol pisco.
The only ingredient in BarSol pisco is grapes, with no water or other ingredients added at any stage of the process. The grapes are picked at their peak maturity, and pressed very gently by their own weight to ensure the yemma (free-flow grape juice) has a very low tannic acid content, which makes for a softer and more expressive spirit. It is then fermented naturally with only wild yeast that lives on the grape skins, distilled once to bottle strength, and aged for a minimum of a year in inert vessels. This creates an exceptional spirit of exquisite purity, encapsulating the very aromatic essence of the grapes from which it is made.
BarSol produce three “Puro” – meaning “Pure” – single grape piscos from Quebranta, Italia, and Torontel grapes. They also make these in “Mosto Verde”, “Green Must”, meaning the wine undergoes a shorter, incomplete fermentation before being distilled, creating a more expressive, intricate, fruit-driven profile. Meanwhile their “Acholado” blended grape pisco from 70% Quebranta, 20% Italia, and 10% Torontel, brings notes of these into a fine balance of flavour.