Product, recipe and cocktail photo provided by brand representatives. All bottle and tasting note photos, comments and opinions are my own unless otherwise stated.
I was first introduced to Pisco Portón by the maker himself, Johnny Schuler, several years ago during Tales of the Cocktail. In case you’re wondering, it is pronounced “pēskō” named after a Peruvian port. I had to ask, too.
Pisco Portón is a clear, Peruvian spirit made from grapes. Pisco is also the national spirit of Peru. Pisco Portón displays beautifully in a tasting glass. The aroma contains hints of spice such as nutmeg. Notes of sweetness, floral, grass and juicy peach play over the nose.
The taste is creamy smooth with a bit of perfume, fresh mown grass and peach flavors. There is a bit of heat when tasted neat, but ice mellows that heat and smooths out the spirit. There are hints of nut skin and a bit of chewiness as it crosses the palate. The spirit is lush and full.
Pisco is often sipped neat, but I do prefer it best in cocktails. The Pisco Sour is perhaps the most referenced cocktail using pisco. The Bar at the Peninsula Chicago serves their Pisco Sour in a champagne flute with sugared rim.
There are a wide variety of pisco recipes to choose from that include this spirit including hot cocoas, sangrias, and variations on classic recipes that typically use tequila, gin and brandy to name a few.
Portón Manzana Spritz
2 ounces Pisco Portón
6 ounces Sparkling Apple Cider
1/2 ounce Fresh Lemon Juice
Thinly Sliced Apple Slices
Place pisco and lemon juice in a cocktail shaker with ice. Shake until well chilled. Strain into a coupe glass. Top with chilled sparkling apple cider. Garnish with apple slices.
Subscribe to the monthly Newsletter
Cheri Loughlin is the Omaha writer and photographer behind www.intoxicologist.net and author of Cocktails with a Tryst: An Affair with Mixology and Seduction. You can email Cheri with comments and questions at email@example.com.