We get a lot of samples at the Imbibe office, and today’s Drink of the Week is a recent one that we’re excited to share: Pisco Portón. The brainchild of longtime pisco pioneer Johnny Schuler, Portón is new to the market, but it’s produced at an estate in Peru founded in 1684. Crafted from a blend of estate-grown Quebranta, Albilla and Torontel grapes, this pisco is made in the “mosto verde” style, where the grapes are distilled before they fully ferment, yielding more complex flavors and a subtle sweetness. The resulting pisco is balanced and expressive, with fresh grape and floral aromas, full fruit flavors of raisins and stone fruits, and a lingering finish of fresh citrus. It’s refined enough to sip on its own but equally delicious in cocktails, like a classic Pisco Sour or the Kiwicha from San Francisco’s La Mar. It’s currently available in a handful of states and with online retailers and will continue a nationwide rollout throughout the summer. $45, drinkupny.com
Welcome to Imbibe Magazine's between-issues look at liquid culture with drink recipes, news and more. From coffee to cocktails, Imbibe celebrates your world in a glass.