Pisco is the new trending spirit for bartenders and cocktail lovers. Depending on the variety, the grape spirit tastes sometimes wild and exotic, sometimes reserved and elegant, but always fruity and stimulating. It harmonizes excellently with citrus juices and fruits and always remains distinctive without pushing itself into the foreground. This makes it perfect for modern cocktail creations and exciting twists of classic drinks.
The highly awarded Barsol Quebranta Pisco is incomparably mild and forms an excellent basis for light, fruity and refreshing Pisco Sours and Pisco Drinks of all kinds.
Nose: pear, nut, grape, rice wine, citrus fruits, yeast
Pisco from Italia grapes is the base of the oldest over-produced Pisco cocktail "Pisco Punch". It was created around 1880 and extremely popular at that time.
Nose; pineapple, mango, honeydew melon, rose petals
Pisco with a distinctive, robust character from Quebranta, Italia, & Torontelt grapes. It is suitable for the pure enjoyment or as a base for fruity and powerful Pisco Sours.
Nose: raisins, walnut, jasmine tea, spices
Barsol Pisco Puro Moscatel is made exclusively from Moscatel grapes. On the palate it shows complex notes of dried fruits, vanilla, fermented apple and cinnamon.
Nose: rose petals, tangerine, lime, pear
Mosto Verde Quebranta is made from partially fermented Quebranta grapes. With its mild taste and creamy consistence, it is suitable for pure enjoyment and classic pisco drinks.
Nose: white chocolate, almonds, citrus fruits, spices
Pisco from the Italia grape & the elaborate Mosto Verde process, where the grape juice is distilled before it is completely fermented. With its light sweetness perfect for pure pleasure.
Nose: grapefruit, raisins, lilies, pear, lemon
Barsol Acholado is an elegant, spicy pisco with excellent mixing properties, which owes its complexity and intensity to a combination of Quebranta, Italia and Torontel grapes.
Nose: grapes, peka nuts, spices, fig, rose petals
The aperitif liqueur with a long finish is made from a combination of Quebranta, Italia and Torontelt grape juice and Pisco of the same grape varieties. Best pure over ice!
Nose: dried fruits, caramel, macadamia, raisins
Until a few years ago, the grape distillate was only known as the basic ingredient for the Pisco Sour - bars had at most a single, dusty bottle on their shelves, and in retail stores it was practically unseen. But the strong global growth of the peruvian Pisco speaks for itself: in addition to the trend-setting USA, the Pisco boom has also been rapidly gaining momentum in Europe for years. The reason for this is not at least the strict regulation for Pisco in Peru. This begins with the selection of the grapes, which provides a wide range of flavors among the individual Pisco varieties. Many bars focus on several varieties from mild to strong and meanwhile usually have more than one Pisco drink on the menu. Specialist retailers and even supermarkets are stocking up and consumers are discovering more complex products such as the BARSOL Torontel for pure enjoyment.
Until a few years ago, the grape distillate was only known as the basic ingredient for the Pisco Sour - bars had at most a single, dusty bottle on their shelves, and in retail stores it was practically unseen. But the strong global growth of the peruvian Pisco speaks for itself: in addition to the trend-setting USA, the Pisco boom has also been rapidly gaining momentum in Europe for years. The reason for this is not at least the strict regulation for Pisco in Peru. This begins with the selection of the grapes, which provides a wide range of flavors among the individual Pisco varieties. Many bars focus on several varieties from mild to strong and meanwhile usually have more than one Pisco drink on the menu. Specialist retailers and even supermarkets are stocking up and consumers are discovering more complex products such as the BARSOL Torontel for pure enjoyment.
From 01.02.20 to 08.02.20, 59 bars showed their guests Peruvians' national drink with exciting variations and twists. For the "Pisco Sour Week 2020" a total of 3.000€ was collected and donated to the foundation "Unternehmen Wald". Here you can find an overview of all participants of the last Pisco Sour Week!
The Perfecto Amor is best served with dessert.
The classic cocktail from late 19th century San Francisco. The original recipe was taken by the inventor Duncan Nic...
The most famous Pisco cocktail, invented around 1916 by the American Victor Morris in Lima / Peru as a variation of the...
Der El Capitán ist im Grunde ein Manhattan mit Pisco anstatt von amerikanischem Whiskey. Wir verwenden für diesen Cockta
The popular long drink from Peru. Easy and quick to prepare, light and refreshing in taste.
