Capurro Pisco - Acholado
The blend is the family flagship, their most balanced of the bottlings and the best to introduce someone to the world of pisco. There are 8 grapes approved for pisco production per Peruvian Denomination of Origin. The grapes are divided into two categories; Non-Aromatic and Aromatic. The Acholado is made from a blend of both aromatic and non-aromatic grapes, creating a vast spectrum of flavors that allow for execution of a great classic cocktail like the pisco sour or pisco punch as well as a wide-ranging original cocktails.
Tasting Notes: The perfect balance of aromatics and texture, a blend of multiple grape varietals to make their family flagship, the blend recipe is a secret.
Organic and vegan restaurants love to work with Capurro due to the lack of chemicals used in the agriculture as well as the lack of additives in the final product. For those of us concerned about what we are putting into our bodies, although this is alcohol, it is one of the cleanest forms of alcohol you could consume.
The Capurro family has been producing pisco for five generations & over 100 years and is proud to have played an integral role in the development of Perú’s national spirit. In March of 1938, Mayor Juan Enrique Capurro and President Oscar R. Benavides together held the first Harvest Festival in Santiago de Surco, Lima, along with the first pisco tasting competition, a tradition that continues today. When the Peruvian government established the standards for the Peruvian Pisco Denomination of Origin fifty-two years later, Juan Enrique's grandson, Eduardo Castro Capurro, assisted as a consultant.
Each element of Capurro’s branding and packaging was designed to educate about Peruvian traditions, local folklore and their family’s tradition of Pisco production. Most prominent in their design is the hummingbird, a highly revered figure throughout Peruvian myths and folklore. Throughout their estate, they find ancient relics, pottery, and mantles with hummingbird motifs.
"At every step of production, we choose quality over quantity."
To make great pisco, one must begin with virtuous agriculture. This connection to terrior shines in Capurro’s single estate, vintage bottlings. Focused on quality over quantity, Capurro is patient each year to harvest at a high brix level, resulting in sweeter and more consistent grapes at harvest. One of the most arid regions in the world, average annual rainfall is just 4 mm in Nasca.
Once per year, the Capurro family estate grapes are hand harvested, gently pressed a single time, naturally fermented into wine, Copper Pot distilled once to proof by varietal, rested & blended according to family tradition. Capurro Pisco is made 100% of grapes, undiluted, unfiltered, and with no additives of any kind at any step of the production process. Although denomination of origin mandates a minimum 3 month resting period after distillation, Capurro Pisco is rested a minimum of 1 year. Readiness is judged by taste alone.
The hummingbird is also one of the largest and most notable images of The Nasca Lines, a group of pre-Columbian geoglyphs etched into desert sands in southern Perú. Covering an area of nearly 1,000 square kilometers, there are about 300 different figures, including animals and plants. Composed of over 10,000 lines, some of which measure 30 meters wide and stretch more than 9 kilometers, the figures are most visible from the air or nearby hilltops.
The drop behind the hummingbird on their logo is a classic interpretation of pisco which is also found in text form on the bottle’s back label. “Mientras las uvas siguen llorando, yo me beberé sus lastimas.” While the grapes continue crying, I will drink their tears.
Their color palate was derived from textiles of the Nazca civilization. The Nazca were fond of not only wool weaving and embroidery but also of painting plain cotton cloth with an array of colorful images and motifs. Textiles have survived remarkably well, thanks to the extremely dry climate, and they illustrate that Nazca weavers possessed the full range of Andean techniques and employed an astonishing range of colors and shades to produce intricate and detailed designs. Figures were especially popular in designs and most often are depicted participating in harvest scenes which show such crops as maize and beans. Animals, similar to those in the geoglyphs and pottery designs, were also a popular subject. Looms, spindles, needles, cotton balls, and pots of dyes have all been excavated from Nazca settlements.
While Capurro Pisco Acholado has all of the iconic aromas and flavors of pisco -- bright stone fruits and flowers -- there's something uniquely earthy in this bottling that allows it to shine in stirred cocktails, especially Martini riffs with blanc vermouth. This pisco is made from a blend of grapes, but Capurro also offers single-grape varieties that are stunning -- grab them if you find them!
from Cocktail Codex by Death & Co
As a Cocktail
The Pisco Sour is the gold standard of classic pisco cocktails, and the floral aromatics and bursting palate of Capurro Pisco beckon creativity and playfulness. In other cocktails, Capurro Pisco can easily be substituted for gin or vodka – it brings a unique vibrancy to a martini or when mixed with tonic. Amplify your pisco cocktails with a touch of honey, seasonal fruit and floral garnishes.
Neat or Over Ice
In Perú, pisco is traditionally served neat, and we encourage you to try it that way, too. Capurro Pisco is graceful and pleasant, a crescendo of bright fruits and blooming flowers, evolving sip after sip – no chaser needed.
The traditional cuisine of Perú is characterized by ingredients such as fresh fish, hearty grains, and crisp vegetables plucked straight from the vine. Capurro Pisco pairs well with food that share the ingredient driven ethos of Peruvian food – light, bright dishes both savory and sweet from around the globe, such as ceviche with plantain chips, sushi, lavender shortbread, and rose lassi.