Unlike Peruvian pisco, which may be distilled only once and must be aged in neutral glass, metal or plastic containers, Chilean pisco must be distilled twice and can be aged in wood. The Marnier-Lapostolle family of Grand Marnier fame adds another variable to their Chilean pisco, relying on an unconventional blend of the rose and Alexandria clones of muscat. The result, called Kappa, is entirely unlike any Peruvian pisco, light and li ed with a mineral sparkle in its raspberry fruit, floral and herbal with violet, juniper and bay. Fascinating stuff.
This story appears in the print issue of February 2014.
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