Pisco Acholado

Pisco Acholado is a grape brandy, and the name refers to a style rather than a single grape. In Peruvian pisco, "acholado" means a blend of different grape varieties, usually combining aromatic types such as Italia or Torontel with non-aromatic ones such as Quebranta. Styles like this usually land between the two camps: the floral, perfumed lift of the aromatic grapes with the rounder, earthier body of the non-aromatic ones. Pisco is traditionally rested in neutral vessels rather than aged in oak, so it doesn't use the VS, VSOP or XO labels of cognac. Expect a clear spirit whose character comes from the fruit, not from wood. The listing doesn't give the strength or the exact grape blend, so check the bottle label for those. Neat, serve it at cool room temperature in a small tulip glass or a snifter with a narrow rim, which holds the aromatics better than a wide tumbler. Pour a small measure and nose it before tasting. Typical acholados show grape and white flowers, citrus peel, and sometimes a faint herbal or nutty edge, with a dry finish. A few drops of cool water can open the aroma if the spirit tastes tight. Chilling it in the freezer dulls those aromatics, so save the cold for mixed drinks. Acholado is a natural fit for the Pisco Sour, where its blended profile gives enough fruit to stand up to lime and enough body to carry the egg-white foam. Shake it hard with ice and strain it into a chilled coupe, then add a few drops of bitters on top. For a longer drink, the Chilcano combines pisco with ginger ale and a squeeze of lime over plenty of ice in a highball glass. It's also a good swap for cognac in a Sidecar, which makes a lighter, more grape-forward version. The sweetness of a Brandy Alexander and the sugar-and-bitters structure of a Sazerac are both built for aged, oak-driven spirits, so an unaged pisco will taste leaner and brighter in them. For food, the spirit's acidity and aromatics go well with ceviche, fried seafood, salty cheeses and olives, and its dry finish clears the palate between rich bites.