This isn’t actually the first time pisco has been popular Stateside: During the Gold Rush, pisco was the drink of San Francisco. In an effort to revive local interest, San Francisco bartender Duggan McDonnell and sommelier Walter Moore worked together to develop their own pisco, Campo de Encanto. Launched in 2010, it’s now available nationally...For their Single Vineyard series, they feature single-variety piscos: Quebranta shows off the lush, heady side of the variety, with plenty of pistachio, fig and nougat flavor; the Moscatel, in contrast, is so light it feels nearly effervescent, with violet, rose and hibiscus notes grounded by herbal flavors. Where the Grand & Noble makes a great pisco sour, sip the Single Vineyards straight. (LB)
This single vineyard pisco is made with grapes from famed Pampa de Villacuri Vineyard. It opens with delicate rosewater and white flower aromatics. The floral notes echo boldly on the palate, easing into a brush of tropical fruit and finishing with a floral exhale.
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