”We feel that the essence of the grapes will be destroyed by aging in oak, because you pick up the aroma, the flavor, and the color when aging in wood. Age in oak, and you no longer have pisco. We don't want to change the aroma, the flavor, or the color. We just want to let the spirit rest. We use enormous, 50,000-liter glass-lined silos.
“The norm for pisco is three-months rest. Portón lets it rest for a year.