To understand Pisco Porton, you must first understand Mosto Verde Pisco. Pisco Porton is probably the most highly anticipated pisco to hit the US market in the past few years, amid a slew of other new Peruvian pisco brands.It’s crafted by Master Distiller Johnny Schuler (considered a top pisco expert in Peru) at Hacienda la Caravedo in Ica (the oldest distillery in the Americas). It is the only pisco readily available on the US market to be Mosto Verde.
Mosto Verde has little to do with the type of grape being used in a pisco, which is how most piscos are distinguished. Pisco Porton is a blend (acholado), using Quebranta, Torontel and Albilla grapes. Mosto Verde (green must) is rather the process used to create the spirit. This means that it is distilled from must, or grape juice, that has not fully fermented into alcohol, which is a more costly process that yields less pisco per batch compared with traditional methods, though the flavor and essence of the grape is better maintained. The pisco is stored for five to eight months before bottling.
Compared with other piscos, a mosto verde is generally smooth and full bodied. In particular Pisco Porton is extremely smooth. I think as smooth as any pisco I have ever tasted. It has an earthy bouquet and tastes sweet and a little citrusy, with a mild finish. Drink straight or in a cocktail (Mosto Verde pisco goes particularly well in a chilcano).
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.