Pisco /40% ABV / Chile
- 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)
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.View all products by Waqar 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.