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Barsol Pisco Supremo Mosto Verde Italia

$44.00

Explore the unexpected with this perfect-for-aperitifs pisco, hailing from the sun-drenched vineyards of Peru.

Pisco is a type of South American brandy, or distilled grape wine. There's been an uptick of recent interest in pisco in the US, and Barsol is the perfect place to start exploring. This estate-bottled pisco is made entirely from grapes, like Grappa, and has an herbal, earthy flavor, which some compare to Tequila.  

The "Mosto Verde Italia" expression we're offering is the magnum opus of artisanal pisco. The grapes here are actually distilled before fermentation is complete, which allows the fresh, floral aromas of the grape to bloom with every sip. 

Pisco sours while watching the sun set over the skyline? Yes, please.


Tasting Notes
An expressive, intricate fruit-driven profile.  Aromas and fragrances of ripening wild fruit mixed with pears and citrus fruit. A delicate and refined mouthfeel, soft, and elegant.  
Production Notes

Distilled and bottled in one of the oldest distilleries in the Ica valley, along the desert coast of Southern Peru. The Barsol brewery, Bodega San Isidro, dates to the 1800s.

The only ingredient in Pisco is grapes -- no water or other ingredients are added at any point in the distillation process.  Picked at their peak maturity, the grapes are gently pressed, using their own weight. This ensures low tannic acid content, and a softer and more expressive spirit. Fermented only with the wild yeast that lives on the grape skins, it is distilled once to bottle strength in the original estate-owned copper pot stills, then aged for a least a year. The result is the purest expression of the aromatic essence of the grapes from which it is made.

Terroir The Ica Valley enjoys a tropical latitude, a 400m elevation, and cool sea breezes off the Pacific. One of the driest places on earth, it has never recorded a single drop of rain, nor any frosts. The vines in the valley are fed by glacier melt water from the Andes Mountains. These special climatic conditions mean the grapes produced here are high sugar and low acid, making them perfect for Pisco, less so for wine.

Ways to Enjoy
Classic: It has to be a Pisco Sour.

Unexpected: San Francisco in the late 1800s was wild about Pisco.  Try your hand at bringing back the most famous cocktail from that era, the Pisco Punch. Legend has it the recipe died with the bartender who invented it, but nothing's stopping you from using pisco, pineapple, and lemon to make your own modern variant.
Accolades 2013 Double Gold - Ultimate Spirits Challenge New York

750ml & 92 Proof

Please drink responsibly. 

California Residents: Click here for Proposition 65 WARNING