Light vanilla, lime peel, and white pepper make up a very light nose. On the palate, white pepper, vanilla sugar, wet cement, lime, yuzu, and cinnamon make up a fairly straightforward presentation. There is a nice peppery bite at the end and a bit of earthiness present as well. The finish is quick, leaving the palate ready for another sip.
Macchu Pisco is distilled in copper pot stills using only non-aromatic quebranta grapes. Aged for from 3 months to up to a year in non-wood containers before bottling. Approximately 10 pounds of grapes go into making each bottle of Macchu Pisco.
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