La Diablada pisco is from Peru, specifically from the region of Ica. Ica is known for its ideal climate and soil conditions for grape cultivation, making it the heartland of pisco production in Peru. The region's warm and dry climate, combined with the cool ocean breezes from the nearby Pacific, create the perfect conditions for growing the grapes used to make pisco.
I had the opportunity to visit Ica a few years ago and it was truly a remarkable experience. The vineyards stretched out as far as the eye could see, with rows upon rows of grapevines bathed in the golden sunlight. The rich soil, known as “pisco soil,” is a combination of sand and clay that gives the grapes their unique flavor profile.
One of the most fascinating aspects of La Diablada pisco, and Peruvian pisco in general, is the traditional production method. As I mentioned earlier, Peruvian pisco is distilled only once, unlike other brandies that are typically distilled twice. This single distillation process allows for the preservation of the grape's natural flavors and aromas, resulting in a spirit that truly captures the essence of the fruit.
I had the privilege of witnessing the distillation process firsthand at a small family-owned pisco distillery in Ica. The distillery was nestled in the heart of the vineyards, surrounded by the sweet scent of ripening grapes. The distillers explained to me that the grapes are carefully selected and harvested by hand to ensure only the highest quality fruit is used.
After the grapes are harvested, they are crushed and fermented in large clay or stainless steel vats. The fermentation process can take anywhere from a few days to a few weeks, depending on the desired flavor profile. Once fermentation is complete, the liquid is distilled in copper pot stills, which are traditional in pisco production.
The distillation process itself is a delicate art. The liquid is heated slowly, allowing the alcohol to evaporate and separate from the impurities. The first distillate, known as the “pisco de cabeza,” is discarded as it contains higher levels of impurities. The remaining distillate, known as the “corazón” or heart, is collected and aged in either stainless steel or wooden barrels, depending on the desired character of the pisco.
What sets La Diablada pisco apart from other brands is its commitment to traditional production methods and attention to detail. No water is added after distillation, which means that each batch must be carefully monitored and distilled to perfection. This single distillation process results in a spirit that is full-bodied, aromatic, and bursting with the natural flavors of the grapes.
La Diablada pisco is from Ica, Peru, a region known for its ideal climate and soil conditions for grape cultivation. The single distillation process and the absence of added water make it a unique and exceptional brandy. Its production method preserves the natural flavors and aromas of the grapes, resulting in a truly remarkable spirit.