Pisco 'No. 2 - Italia'

• Small batch varietal pisco distilled in the Mala Valley of Lima, Peru
• Distilled from 100% Italia grapes grown on Fundo Puente Viejo, 3 kilometers from the Pacific Ocean and 5 meters above sea level
• Hand-harvested in 2020
• Maceration, pressing, fermentation, and distillation take place at the bodega of Fredy Puma, who has been distilling pisco for over 15 years
• Spontaneously fermented using wild yeast
• Distilled to proof with a single distillation on a copper alembic still
• Rested for 23 months before bottling in food-grade polyethylene tanks that have been cured with the heads of previous distillation runs
• In accordance with the DO for Peruvian pisco, no water is added post-distillation
• A high-toned nose of tropical fruit displays guava, underripe mango, and bosc pear with savory undertones of celery root and sourdough bread; a round and oily palate echoes much of the nose with a pronounced florality, providing lavender, honeysuckle, and calamansi orange before receding to a mineralic finish punctuated by pear, orange blossom, and key lime
• Non-chill filtered; 41.2% ABV

Each release from SUYO is produced from either aromatic or non-aromatic grape varieties, and this first aromatic varietal Pisco from the brand brings the differences between the two into sharp relief. With just 1,040 liters produced—a mere fraction of SUYO’s previous release—this extremely limited, small batch pisco is sure to please fans of fine pisco, eaux-de-vie, and even floral gin!

Tasting Notes

SUYO’s second expression of Peru’s D.O.-protected national spirit was produced by the Del Carpio family on Fundo Puente Viejo from 100% Italia grapes. Fundo Puente Viejo is located on flat, open terrain in the Mala Valley of Peru, just 3 kilometers from the Pacific Ocean and 5 meters above sea level. The vineyard’s mineral-rich, clay-loam soil acts as a water reserve, providing irrigation in an otherwise arid region, and its exposure to continuous sunlight is counteracted by the cooling ocean breeze, resulting in large grapes with high acidity.

The grapes for this batch were hand-harvested in mid-March of 2020 before traveling to the bodega of agronomist Fredy Puma, who has been distilling pisco for over 15 years. After pressing, the wine is spontaneously fermented and then distilled to proof with a single distillation on a copper alembic still. The brandy is then rested for 23 months in food-grade polyethylene tanks that have been cured with the heads of previous distillation runs. In accordance with the D.O. for Peruvian pisco, no water is added post-distillation; even the bottles are washed with the heads of distillation to avoid incorporating water with the distillate at any stage of production.

Each release from SUYO is produced from either aromatic or non-aromatic grape varieties. SUYO’s first aromatic varietal release clearly illustrates the difference in style with high-toned aromas of guava, underripe mango, and bosc pear over savory undertones of celery root and sourdough bread. A round and oily palate echoes much of the nose with a pronounced florality, providing lavender, honeysuckle, and calamansi orange before receding to a mineralic finish punctuated by pear, orange blossom, and key lime. With only 1,040 liters produced—a mere fraction of SUYO’s previous release—this extremely limited, small batch Pisco is sure to please fans of fine pisco, eaux-de-vie, and even floral gin! Non-chill filtered; 41.2% ABV.