The term "Acholado", according to the Peruvian Technical Standard, refers to the pisco obtained from the mixture of authorized varieties of pisco grapes.
The Acholado BIONDI is the product of a cautious combination (blend) of Italia grapes, which are aromatic and fragrant; Black Criolla and Quebranta Grapes, which are non-aromatic and provide strength and character, giving rise to this pisco of slightly aromatic smell and flavor, with a lot of body and finesse.
It is a well-structured, balanced Pisco, slightly toasted with a pleasant apple and citrus touch. It gives a sweet, balanced, warm-feeling taste with medium-high persistence.
Fruity, floral, sweet.
Completely natural product, obtained by discontinuous distillation of freshly fermented grape juice of the "Italia" variety (Muskat of Alexandria). It belongs to the category of Aromatic Piscos, offering an accentuated fruity fragrance, reminiscent of the grape variety that gave rise to it.
Expressive and very pleasant, with floral aroma. It has a sweet flavor, with marked citrus aromas, golden raisins, green apple and a long and persistent finish.
Citrus, golden raisins, white flowers.
It’s a completely natural product, and belongs to the category of pure piscos. The emblematic Quebranta grape, with which we produce this pisco, belongs to the category of non-aromatic pisco grapes. It offers fruity aromas and characteristic secondary flavors, coming from the fermentation process, the discontinuous distillation of freshly fermented musts, and the ageing in inert containers, to preserve its complete transparency and achieve the final bouquet.
At the prestigious World Competition in Brussels 2005, it won a Gold Medal.
It is warm, balanced, unctuous, and sweet. It expresses its varietal typicity, with marked aromas of banana and green apple. It has medium-long persistence and a slight bitter finish.
Banana, green apple, black raisins.
This pisco is a classic of the Biondi cellar. The Peruvian standard of Pisco, groups the Albilla (Albán) grape in the category of aromatic grapes which later goes through a discontinuous distillation of freshly fermented albilla juice. The obtained pisco rests for two years to show its soft and velvety aromas and good body. It has a subtle combination of fruits reminiscent of quince and peach. It has a sweet, unctuous, alcohol-balanced taste with delicate notes of chamomile and lime with medium persistence.
Citrus, chamomile, peach, lime.
The Moscatel grape (Moscato Rosso or Roter Muskateller) is the most recognized of Peruvian aromatic pisco grapes. It has been distilled immediately after being fermented. The obtained pisco rests for two years to allow roundness of its aromas and flavors. A limited-edition delicacy.
It has a warm and sweet entry with alcohol-balanced taste with hints of apple, raisins, high persistence and with a slight finish to nuts.
Rose apple, apple, sweet, raisins.
According to the Peruvian Pisco standard, the Torontel grape (Moscato Bianco or Gelber Muskateller) belongs to the category of aromatic pisco grapes. This pisco belongs to the category of Aromatic Piscos, offering delicate aromas and well-defined fruit and floral fragrances.
It’s sweet with fruity note to lime, unctuous and somewhat silky. It has medium -long persistence and a pleasant finish to lemon grass.
Lime, honey, lemon grass
PISCO NEGRA CRIOLLA
Completely natural product. Made with grapes of "Negra" variety (Misión) typical of Moquegua. These provide a characteristic frank taste, which joins the aromas and secondary flavors from the fermentation process, which is obtained by the discontinuous distillation of freshly fermented musts, and the ageing process in inert containers, to preserve its complete transparency and achieve the final bouquet with good body. They allow this varietal production, in a limited production, which guarantees the quality of this 100% pure grape pisco.
It has a sweet, slightly alcoholic entry with good density and a high persistence taste. We also find fruity notes reminiscent of pear, accompanied by the presence of fresh herbs.
Fruity, sweet, pear, fresh herbs.
3 ounces of Pisco BIONDI "Negra Criolla"
1 ounce of cane syrup or 3/4 ounces sugar
1 ounce of lemon
4 ice cubes
1/2 egg white
Mix the egg white with the sugar or cane syrup well in a blender or mixer. Then add the ice and Pisco BIONDI Negra Criolla. Beat them well and serve in "kero" type glasses or large glasses. Add a few drops of aromatic bitters when serving.