The Muscat de Alexandria grapes are hand harvested at the end of the summer, crushed, de-stemmed and macerated for 6 hours. Fermentation takes place at a controlled temperature of between 20 and 24 degrees Celsius lasting 10–15 days, or until 2g per litre of residual sugar remains and the wine has an ABV of 12.5 – 13.5%. The wine is rested for 45 days to allow the sediment to fall to the bottom. The still, clear wine is transferred to 1500L Charantais 100% copper pot stills. Distillation lasts 8 hours in total, after 30mins the heads are discarded, then after 5 hours the heart is collected and then the tails are also discarded. The hearts are distilled for a 2nd time until they have an  ABV of 67-72%. At ABA the Pisco is rested for 24-30 months (2 months minimum by Law) in 6000L vats made from aged Chilean wood called ‘Rauli’. This allows the spirit to harmonise before reverse osmosis where water is added to the spirit over a period of 30 days to reduce ABV in 5% stages until it reaches 40% ABV. It is then filtered twice, bottled & stored for an additional month.

Nose: Lemongrass and grape must, hints of gentian and fresh flowers.

Palate: Spiced palate with notes of rubbed petals, vanilla cream and cedar.

Finish: Tangy finish with tannic grape skin notes.