While the Chileans and Peruvians argue about the right way to make Pisco, over in the California Central Valley, a biodynamic farm is rising on the spirit using muscat and thompson seedless grapes. Distilled in a small copper pot still, it’s the cleanest of all the piscos I’ve tasted, with dark fruit aromas, and a slightly sweet violet flavor. It’s terrifically versatile, sippable on its own and harmonious in a Pisco Sour.
Marian Farms, Fresno, CA
This story appears in the print issue of February 2013.
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