Mosto Verde Pisco is almost always the priciest bottle from any major pisco vendor. The name is not referencing the type of grape used in the pisco rather it relates to the distillation process. Mosto Verde simply means green must. Unlike a normal Pisco distillation, Mosto Verde does not allow the grapes to ferment completely, which leaves the liquid with some sugar content. The resulting taste is smooth, velvety, and full bodied. Mosto Verde is pisco that is typically drank straight, though more and more mixologists that understand it’s subtle qualities are using it in cocktails that let those flavors stand out.
Recommended Mosto Verde Piscos
- Viñas del Oro Mosto Verde Quebranta Pisco: Peru’s largest pisco producer, whose vineyards are near the Panamericana in the town of Chincha Alta, puts out some of the best piscos around, including Mosto Verde. This one has a dry, fruity, character with hints of pears, almonds, anis, and apple.
- El Sarcay de Azpitia Mosto Verde de Uva Mollar Pisco: This excellent boutique distillery near Mala puts out many of the best-crafted piscos that have numerous awards in National and International competitions. Using the less common molar grape, this pisco produces notes of figs, honey, and apples with a long finish. Highly recommended.
- Ocucaje Mosto Verde Acholado Pisco: Ocucaje is one of the most prominent names in Pisco. Their distillery is at the far southern end of Ica surrounded by an almost surreal desert landscape. Both Italia and Quebranta grapes are used in this Acholado, or blend. It has intense, fruity flavor and one of the better Mosto Verde’s I know of to use in cocktails.
- Ocucaje 100 Años Mosto Verde Italia Pisco: An award winning pisco from Ocucaje that uses the aromatic Italia grape. Strong with hints of citrus and apples.
- Viejo Tonel Mosto Verde Pisco: This 18 year old distiller near Los Aquijes, Ica recently won a Gold medal for their Moscatel pisco in Peru’s National Concourse of Pisco. This one has some fire to it with spicy, fruity notes.
- Gran Comodoro Mosto Verde: This premium label from Viejo Tonel is slightly smoother than the Viejo Tonel version.
Writer and photographer Nicholas Gill is the editor/publisher of New World Review. He lives in Lima, Peru and Brooklyn, New York. His work has appeared in publications such as the New York Times, Los Angeles Times, CondeNast Traveler, National Geographic Traveler, Afar, and Penthouse. Visit his personal website (nicholas-gill.com) for more information.