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Barsol Pisco Primero 0
Barsol Pisco Primero
Category: Pisco
Region: Peru
Producer: Barsol Pisco



Pisco is one of the spirits many people are not yet familiar with. A grape brandy from the winemaking regions of Peru or Chile, it can be made with a variety of grapes, which are first fermented, then distilled. The resulting brandy is then briefly aged before bottled. Although pisco has a high alcohol content, it tastes very smooth and many people enjoy it straight.

There are four levels of designated piscos, not in order of quality:

Puro, made from a single black grape variety, most often Quebranta

Aromaticas, made from more aromatic grapes such as Muscat or Muscat-derived grape varieties, as well as Albilla, Italia and Torontel varieties. Here also, the pisco should only contain one variety of grape in any production lot.

Mosto Verde, distilled from partly fermented grapes,, this must be distilled before the fermentation process has fully transformed the sugars into alcohol.

Acholado (multivarietal), blended from the must of several varieties of both aromatic and non-aromatic grapes.

No additives of any kind may be added to the pisco that could alter its flavor, odor, appearance or alcoholic proof.

Barsol was designed by Diego Loret de Mola, one of the foremost authorities on pisco in the world, and Carlos Ferreyros. The Bodega San Isidro is one of the oldest distilleries of Peru, located in the region of Ica, the birth place of Pisco. This Bodega has been producing Pisco in traditional artisanal methods for more than 100 years. The Bodega San Isidro uses only grapes from their own vineyards and distilled from 100% single varietal Quebranta grapes in small batches in a copper pot still. The young pisco rests for at least 3 months in steel tanks. After resting, the Pisco is bottled on the Bodega premises at barrel proof strength into bottles (Peruvian pisco is never diluted after distillation.)

Tasting Note: Aromas of grapes, pears and grass. Clean, crisp and tangy flavors of lime peel and apricots . Delicate mouth feel yet high acid with a long, tart finish. A delightful pisco!

Try the world famous pisco sour cocktail – one of the more classic choices when enjoying pisco.


2 ½ oz Barsol Pisco
1 oz Fresh Lime Juice
½ oz Simple Syrup
1/2 Egg White
2-3 Dashes Bitter Truth Hopped Grapefruit Bitters

Combine all ingredients in a shaker, add ice and shake vigorously. Strain into a tumbler filled with fresh ice and garnish with a lime wheel. Alternatively you can also make this recipe in a blender.

All sizes are 750ml unless otherwise noted.
Vintages and ratings subject to change at any time.
All pricing and availability subject to change.