Distillation and Rest of the Pisco

Once finished the phase of fermentation, we proceed to one of the most important phases in the elaboration of Pisco known as distillation. The fermented must is transferred from tanks to copper pot stills (alambiques) and heated homogeneously and gradually to the ideal temperature of evaporation. All of the process is controlled by a modern semi-continuous system that permits us to obtain an optimum result for our Picos, where they emphasize a unique body of captivating fragrance and traditional flavor.

Pisco De la Motta is rested for a minimum of three months in special containers, which do not alter the physical or chemical properties. The Pisco is bottled directly after aging and filtered to eliminate any natural residues. The result is a unique and exclusive spirit of very high quality.

See: Harvest and fermentation

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