Macchu Pisco & Combier Launch Party in San Francisco 11/19/09
Thursday November 19th at 9pm, Indy Spirits Expo Afterparty
Macchu Pisco and Combier Present
‘NOW AVAILABLE’ IN CALIFORNIA PARTY
1 FREE Macchu Pisco Daisy cocktail, Come celebrate
$5 Pisco and Combier cocktails
Top Shelf Music provided by Romanowski
@ 83 Proof, 83 First Street (between Market and Mission)
Special thanks to our new distributor in California, Wine Warehouse.
follow @piscosf on twitter for more news and info
The Facebook Invite: http://www.facebook.com/home.php?ref=home#/event.php?eid=176404807157&ref=ts
Join the Macchu Pisco Facebook Group for more goodies: http://www.facebook.com/group.php?gid=18760511406&ref=ts
As best described in bullet points by Daniel Gritzer in his Time Out New York magazine article. “Pisco: Getting to Know Peru’s Grape Brandy”:
- Pisco comes in three main categories: puro (pure), acholado (blended) and mosto verde (green must).
- Puro piscos are made from one type of grape, and are themselves divided into aromatic and nonaromatic categories, depending on the varietal used.
- Acholados are blends of the distillates of various grapes, such as the delicate and floral La Diablada, produced by the Asher sisters.
- Mosto verde is distilled after it is only halfway fermented, resulting in a much diminished yield. It is best sipped alone.
- The most traditional grape for pisco is called quebranta, meaning “broken.” It was brought by Spanish explorers to South America from the Canary Islands, and was essentially “broken in” to survive the Peruvian climate, hence the name. Macchu Pisco is 100 percent quebranta, and it makes a less fruity and floral spirit. Other pisco grapes can be much more aromatic.
- Pisco is different from Italian grappa in that grappa is distilled from pomace (the solid remnants like skin and seed after wine has been pressed), while pisco is distilled from freshly fermented grape juice with no associated wine production.”