I bought this to make Pisco Sour and it was perfect.
BARSOL PRIMERO QUEBRANTA PISCO
Pisco /41.3% ABV / Peru
- Base Ingredients
Pisco BARSOL Primero Quebranta is an extraordinary artisanal premium Pisco, distilled from the best selection of 100% single varietal Quebranta grapes. BARSOL Primero Quebranta boasts subtle aromas of pear and ripe fruit, balanced with delicate citrus notes that evolve into a seductively long and elegant finish. This Peruvian Pisco was highly awarded for its outstanding taste and has received highest international distinctions, like double gold medals. Bottled at barrel proof, Pisco BARSOL presents itself with 40,5% vol. BARSOL Quebranta is especially suitable for the classic Peruvian cocktail Pisco Sour. The recipe is published among several other delicious cocktail recipes with BARSOL Quebranta under Pisco Cocktails. TASTING NOTES: BarSol Primero boasts subtle aromas and flavors of hay, banana, bakers pastry and ripe dark berry fruit balanced with delicate citrus notes, apricot blossom with pecan and dark chocolate notes, that evolve into a seductively long and elegant finish. DOUBLE GOLD MEDAL | San Francisco World Spirits Competition 2017 SILVER MEDAL, HIGHLY RECOMMENDED | International Review of Spirits 2012 DOUBLE GOLD MEDAL, TOP PISCO | San Francisco World Spirits Competition 2007View all products by Barsol PiscoCalifornia Residents: Click here for Proposition 65 WARNING
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Brandy is predominantly sweet and fruity, generally between 40-50% ABV and often aged for several years before its final blending and bottling.
Some more regulated types of brandy, including Cognac and Armagnac, are required to age for a minimum amount of time in oak barrels, though most distillers opt to age their brandies for significantly longer, which improves the quality and undoubtedly raises the price per bottle. On the whole, brandies are aged between three to five years, though some premium varieties surpass 10 years or more.
Besides apples and grapes, other popular fruits employed in brandy making include plums, cherries, peaches, apricots and pears; it’s a truly varied liquor depending on the geography and the culture where it’s crafted.
Aging brandy in charred oak barrels helps further develop its complex flavors, as well as the final blending process by which water and other brandies are balanced and combined.
Keeping the brandy a bit warmer or adding a little water can further develop the aromas and overall flavor.
Brandy is a popular ingredient in fruit-based cocktails as well, like colorful sangrias and zesty sidecars; because of its sweetness, brandy tends to appear in dessert recipes, often soaked with coffee in delicacies like tiramisu.