“Peru has certain conditions about pisco production. First, you must use eight winemaking grapes that are determined by law. With these grapes, you must be confined to a predetermined geographical area. The singularity of pisco is that it's one of the only spirits on the market today that is distilled to proof. Gin, rye, bourbon, whiskey, tequila, rum-you name, it will be distilled to the maximum alcohol strength and then water will be used to proof the bottle. That's against the law in Peru. With pisco, on the first distillation it must be distilled to the proof that will go in the bottle. What you have in a bottle of Portón is pure grape, no water.”

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