Barsol Pisco Primero
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Pisco is a clear un-aged brandy from Peru distilled from fresh wine fermented from specific pisco denominated grapes. In the mid 1500’s the Spanish Conquistadors brought the original grape vines from the Canary Islands.Pisco has been known as the spirit of the Peruvian Viceroyalty since the take-over of the Inca Empire. Pisco may be considered the first spirit ever distilled on the American continent. Perhaps the most famous cocktail made with Pisco is the Pisco Sour. Pisco Sour was first served in 1916, by Victor Morris, an American immigrant from Salt Lake City, Utah, who moved to Peru in 1903. He worked for the Cerro de Pasco Railroad railway company, in Cerro de Pasco, a town in the heart of the Andes of Peru. He shifted gears in 1916, moved to Lima and opened the Morris Bar. Since the opening of the bar the Pisco Sour became a sensation. It acquired popularity during the 1920’s as a result of the influence of American visitors requesting Whiskey Sours and Pisco Punches, during the American prohibition years.
Here's the Classic Recipe!
3 oz. BarSol Pisco | Primero Quebranta
1 oz. Freshly squeezed lime juice
1 oz. Simple Syrup
1/2 a small Egg White
Glass: Rocks glass Garnish: Drops of Bitters
Method: Blend all ingredients with ice and strain into a rocks glass. Garnish with 2 - 3 drops of Angostura Bitters on top of the foam (in Peru, now a days, Chuncho, La Barra or Cortesano bitters are popular).
Wine EnthusiastThe resiny aroma leads into intense, overpowering straw and hay notes on the tongue, softened by overripe tropical fruit on the finish.