Review: BarSol Perfecto Amor
“A Peruvian tradition revived.” That tradition: An aperitif wine made from fermenting grape juice, fortified with Pisco. The grapes used for both the juice and the Pisco are Quebranta (50%), Italia (25%), and Torontel (25%) — the classic grapes that are used in Peruvian Pisco.
Sherry and Madeira fans will probably eat this right up. The nose (and color, too) is typical of oxidized wines, pungent, but with raisin and citrus overtones. On the body, it’s lighter than you might expect, with ample sweetness from the juice offset by notes of spiced apples, cloves, and light sherry character. It finishes slightly sweet, finishing with a slight raisin character. I expect most poeple who were served this spirit blind would expect, based on the color, body, alcohol level, and flavor components, that they were actually drinking sherry.
After you tell them what it is, they may very well wonder why they weren’t.
B / $18 / barsolpisco.com [BUY IT NOW FROM DRIZLY]
Interesting. How well do you think this would mix in a cocktail?
I don’t know if you’ll see this Sean, but it goes wonderfully with bourbon or Rye. Try in it place of vermouth in a manhattan, or the same in a Negroni.
I had a pisto sour last night with this stuff. Was amazing.. Egg white on top with lime zest, Barsol and fresh lime juice.