About Caravedo Acholado Pisco
Nestled in the Ica Valley of Peru, amidst the foothills of the Andes, lies the oldest continuously operating distillery in the Americas ― Hacienda La Caravedo, established in 1684. From here, Caravedo piscos are handcrafted in small batches with the same quality, authenticity, and heritage distinctive to Hacienda La Caravedo.
The pisco-making process is meticulously overseen from vine to bottle, ensuring the highest quality of each batch. Caravedo Master Distiller, trained chef/restauranteur and pisco expert Johnny Schuler crafts Caravedo’s world-famous portfolio of piscos using the finest estate-grown grapes and traditional artisanal distilling techniques.
The result is one of the most awarded portfolios of piscos including their Mosto Verde, an acholado, or a blend, of four grape varietals, crafted in the signature Mosto Verde style; Caravedo Acholado, a blend of three grape varietals; Caravedo Torontel, a puro, or single grape expression, made from the Torontel grape, and Caravedo Quebranta, a puro using the Quebranta grape.
Caravedo is the #1 exported pisco from Peru to the United States and has received over 150 awards and accolades in spirits competitions all over the world. For over four centuries, piscos have been distilled exclusively from wine and unaltered without even the addition of water. Caravedo piscos are showcased in the dishes and bars of Schuler’s restaurants, Granja Azul and Key Club, located in Peru.
Each bottle of the Caravedo Acholado expression takes around 7 lbs. of estate-grown Quebranta and Torontel grapes to produce. The wines are distilled using alembic copper pot stills and traditional falca stills directly to 80 proof, with no additional water added. In fact, there are no additives at all. Rested for at least 9 months ― first 4 for each varietal and an additional 5 after they are blended together ― this award-winning Peruvian brandy is a super-clean, floral, and fruity delight.
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