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Waqar Pisco*Packaging may vary

Waqar Pisco

Pisco /40% ABV / Chile

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Product details

Liquor Flavor
Fig, Floral, Pear
Tasting Notes
Fig, Floral, Fresh, Fruity
Years Aged
Base Ingredients
Food Pairing
Cheese - Fresh & Soft, Dessert - Fruit, Fish - White, Fruit - Sweet
Calories per Serving (1.5 oz)

Product description

Tradition begins 150 years ago with the arrival of the Camposano at Tulahuen, a small village at the foothills of the Andes mountains. For five generations, this family has manufactured pisco handing down the tradition from generation to generation. This tradition is now embodied in pisco WAQAR. WAQAR is produced from the distilled Premium wine from 100% Muscat grapes that grow in Tulahuén, an ancient location above 1000 mts., where the vines are watered with pure spring water coming from Andean glaciers. These vines grow on the hillsides of semi desertic hills next to the Atacama Desert. This region is characterized by its white-pebbled soil, rare rainfall and drastic temperature change between day and night. As a result, grapes can hold their aromas more easily. Small batches of pisco WAQAR are distilled in Tulahuén under the supervision of the distillation master, who, guided by his experience and sense of pisco flow, controls the fire that gently embraces the big copper cauldron on its clay oven. This allows for the gradual evaporation of the wine. Height above sea level facilitates the evaporation of wine components using milder temperatures, while the cold water from the cordillera maintain the gradual depuration of positive wine aromas, collecting only alcohol´s 47% (only the heart of the wine). Our philosophy is to hold the purity and authenticity of this alcohol. This represents the noblest pisco tradition, so we do not add any wood aromas, distillations, or any additional filtering that may hide defects or change our pisco´s original quality. Pisco Waqar won the most important distinction in a San Francisco World Spirit Competition in 2012, with Best Pisco, Double Gold Medal.

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Brandy is a general term for fruit-based spirits often associated with after-dinner conversations augmented by dusty books, tobacco pipes and fancy dinner jackets. Many well-known styles of brandy, like Cognacs and Armagnacs, are highly regulated, grape-based and originate in France, but the overall brandy industry has little regulation; brandy may be produced anywhere in the world and varies dramatically in color and recipe using a variety of fruit (often apple, peach, cherry or plum).
Brandy is predominantly sweet and fruity, generally between 40-50% ABV and often aged for several years before its final blending and bottling.
Following its initial fruit distillation, raw brandy is pretty unpalatable and requires several years to mature and develop its remarkable flavors; even so, the exact amount of time to age a brandy can vary dramatically.
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.
Brandy can be made from a variety of fruit juices, and each country generally has its own preferred style of brandy; in France, most well-known brandies are made from white grape juice, whereas America’s signature brandy is made from apple cider.
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.
Like many after-dinner spirits, brandy is meant to be sipped neat at room temperature, though served on the rocks is equally appropriate; traditionally, brandy is poured into a “snifter,” a specific type of stemware with a wide base (for swirling) and a narrow top (for sipping).
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.
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