Crafted with Passion:

Produced in small batches and estate-bottled, BarSol represents the pinnacle of artisanal Pisco from Ica, Peru.

Distilled to bottle proof, it undergoes no dilution or the addition of other ingredients. Only the purest fermented grape juice is used, resulting in a spirit of exceptional clarity, smoothness, and purity.

The "BarSol" Legacy:

The name "BarSol" reflects the brand's mission: to bring the finest Pisco from Ica's sun ("Sol") to every bar worldwide. Founded by Diego Loret de Mola and Carlos Ferreyros, BarSol adheres to traditional Peruvian Pisco production methods, dating back to the 1500s. Production takes place at Bodega San Isidro, a century-old distillery, utilizing fresh wines fermented exclusively from Pisco grapes harvested in the Southern Valley of Ica.

The Heart of Pisco: The Grapes

Peruvian Pisco can only be made from eight specific grape varieties, categorized as Aromatic and Less Aromatic. BarSol specializes in Pisco crafted from:

• Aromatic: Italia, Torontel, Moscatel
• Less Aromatic: Quebranta

All grapes are sourced from the Southern Valley of Ica, Peru.

The BarSol Production Process:

• Harvesting: Grapes are harvested at peak ripeness, ensuring optimal sugar content (Brix level of 23.5-26). Careful hand selection and gentle de-stemming minimize grape damage and tannin release.
• Maceration: Grapes and released juice are collected and macerated for 24 hours. The juice is separated, and the remaining skins are pressed. Pomace (skins and seeds) is then removed and utilized for compost.
• Fermentation: Natural fermentation occurs, relying solely on the native yeast present on the grapes. This process takes 10-20 days, depending on sugar content and temperature. Sugar is converted to alcohol, resulting in a fermented must (wine) with 11-14% ABV.
• Distillation: The Master Distiller selects the fermented must for distillation in copper pot stills. The wine is heated, and the vapor is collected and condensed. The "head" and "tails" are removed, and only the "heart cut" – the purest part of the distillate – is retained for BarSol Pisco.
• Bottling: BarSol Pisco is hand-filled, bottled, and packaged. This meticulous process culminates in a truly exceptional spirit.

BarSol Pisco Classifications:

• Puro: From fully fermented musts. Varieties include Quebranta, Italia, Torontel, and Moscatel. (ABV 41.3%)
• Mosto Verde: "Green Must" Pisco, from partially fermented musts. Available in Quebranta, Italia, and Torontel varieties. (ABV 41.8%)
• Acholado: A blend of three Pisco Puro varieties: Quebranta (~70%), Italia (~20%), and Torontel (~10%). (ABV 41.3%)

Values & Sustainability:

• Passion: BarSol is driven by a passion for Pisco and a commitment to sharing its excellence with the world.
• Excellence: Meticulous attention to detail ensures the highest quality in every step of the production process.
• Social and Environmental Responsibility: BarSol focuses on minimizing its environmental impact through initiatives like bottle recycling and utilizing pomace for composting. The brand also contributes to social programs within its community.

Tasting Notes

BarSol Quebranta