Pisco Portón launches La Caravedo

Pisco Portón has added La Caravedo, a pisco puro, to the company’s portfolio. La Caravedo is the newest expression from the company following the “overwhelming growth” of its flagship brand Pisco Portón, which was launched in 2011 and is now the top exported pisco to the US.

Pisco Portón’s master distiller Johnny Schuler handcrafts both the Pisco Portón and La Caravedo in the traditional way at the oldest distillery in the Americas, Hacienda La Caravedo,  established in 1684 in Ica, Peru.

“We have seen incredible growth for Pisco Portón as well as increasing demand within the category for high quality pisco,” says Brent Kallop, president of Pisco Portón. “Based on this trend, we felt it was the right time to launch La Caravedo, with the intent to give more people the opportunity to taste and appreciate pisco. This is an exciting time in the United States for Pisco Portón and pisco in general, and our growing portfolio reflects this enthusiasm.”

La Caravedo is a pisco puro, which means it is made from only one of the eight grape varietals allowed by Peruvian law to make pisco. La Caravedo is handcrafted from the Quebranta grape, a non-aromatic varietal from the Peruvian coast known for its body and fullness of flavour. Approximately eight pounds of grapes are used to make each bottle. La Caravedo is versatile, mixable and a unique addition to any cocktail.

“We make La Caravedo with the same attention to detail, high quality standards and passion that we use when making Pisco Portón. La Caravedo is another way for consumers to taste the versatility of our premium white spirit,” says Schuler.  

La Caravedo Pisco is available in key US markets with a RRP of US$24.99/75cl.

Pisco Porton is distributed in the UK by Mangrove.

About Pisco

Pisco is a grape-based white spirit and is the national spirit of Peru. Pisco dates from the 16th century and is one of the few spirits with a Denomination of Origin, meaning it must be produced in a specific region and under strict guidelines. Peruvian pisco must be made from at least one of eight specific grape varietals (Albilla, Italia, Mollar, Moscatel, Negra Corriente, Quebranta, Torontel and Uvina). In its distillation, pisco must be made in small batches, crafted in traditional copper pot stills and left unaged or unaltered, meaning that no additives, flavorings or even water are added to the finished product.

Three Types of Pisco

Pisco Puro – A pisco puro is made from one of the grape varietals allowed by law. Typically, pisco puros contain 6-8 lbs. of grapes per bottle. La Caravedo is a pisco puro and contains 8 lbs. of Quebranta grapes per bottle.

Pisco Acholado – A pisco acholado is a blend of two or more of the grape varietals allowed by law. Typically, a pisco acholado contains 6-8 lbs. of blended grapes per bottle.

Pisco Mosto Verde –Mosto verde refers to the specific process in which the distillate is made from the juice of freshly pressed grapes (must) that have not completely fermented, resulting in more flavor and aroma. A pisco puro and a pisco acholado can both be made in the mosto verde method, which is recognized as resulting in the finest type of pisco. Typically, piscos made in the mosto verde method contain 16-18 lbs. of grapes per bottle. Pisco Porton is an acholado mosto verde pisco and is made with a blend of four types of estate-grown grapes: Albilla, Italia, Torontel and Quebranta. There are 18 lbs. of grapes in every bottle of Pisco Porton.

10 March 2015 - Felicity Murray The Drinks Report, editor