Demonio de Los Andes Albilla Pisco 70 cl 40%

Most people never meet Albilla on its own. The grape almost always ends up in a blend, laying softness underneath the louder varieties. Here it stands alone, which is a rare chance to hear what it actually has to say.

The expert's description

Demonio de Los Andes Albilla Pisco 70 cl 40% is a Peruvian Pisco Puro distilled from the Albilla grape in copper pot stills and bottled at 40% with no water added.

Albilla is one of the eight grape varieties Peru permits for Pisco and belongs to the aromatic half, though it is the most restrained of them. Where Italia and Torontel shout flowers and perfume, Albilla works quietly with tropical fruit and a soft, almost creamy texture. It usually turns up as part of an acholado, which is exactly why a pure Albilla is such an unusual sight on a shelf.

The fruit comes from Viña Tacama in the Ica Valley, where the vines stand in sandy soil under cold nights and almost no rainfall. Distillation runs through copper in the Peruvian tradition, and the spirit reaches bottling strength straight off the still.

There is no cask involved, and no water, sugar or colouring is added. That leaves the character of the grape standing bare in the glass with nothing to hide behind, and that is precisely what makes a single-variety pisco like this one worth opening.

Tasting notes

Nose

Pineapple and ripe banana, with lime peel across the top and fine white flowers underneath. Calm and sweet-scented without turning heavy.

Palate

Tropical fruit the whole way. Pineapple and banana again, a soft bite of lime and a trace of almond. The texture is mild and slightly creamy.

Finish

Gentle and clean. The fruit lets go slowly and there is no sting at the end.

Specifications

Name: Demonio de Los Andes Albilla Pisco 70 cl 40%
Distillery: Viña Tacama
Region/Country: Ica Valley, Peru
Type: Peruvian Pisco Puro from the Albilla grape
ABV: 40%
Size: 70 CL
Natural colour: Yes
Distillation method: Single distilled in copper pot stills to bottle proof
EAN no.: 7750359000079
Serving suggestion: Neat in a tulip glass at room temperature

Flavour profile

Tropical fruit · Soft · Mild · Floral · Creamy

Did you know?

Viña Tacama traces its vines back to the 1540s, when the first cuttings were planted in the Ica Valley. That makes the estate the oldest vineyard in South America still in production.

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Frequently asked questions about Demonio de Los Andes Albilla Pisco 70 cl 40%

What defines the Albilla grape in a Pisco?

Softness. Albilla counts among the aromatic pisco grapes, but it is far more subdued than Italia or Torontel. It gives tropical fruit, a mild sweet-scented nose and a creamy texture rather than loud floral notes.

How often do you come across a Pisco made purely from Albilla?

Rarely. Albilla accounts for a small share of pisco production and usually goes into an acholado alongside other varieties. A pure Albilla is therefore most interesting to anyone who wants to taste the varieties against each other.

Why does it feel softer than a Quebranta Pisco?

Because the grapes are built differently. Quebranta is non-aromatic and delivers body, dryness and nuts, while Albilla brings tropical fruit and a rounder feel in the mouth. The gap is clearest when the two are tasted side by side. What they share is that the spirit never goes into a cask, unlike grape brandy from the Cognac Houses and Distilleries of France, where the years in oak are the whole point.

How do you get the most out of it?

Drink it neat at room temperature in a small glass with a narrow opening. Give it two minutes before the first sip and the pineapple and banana open up. Cold and ice mute exactly the notes that make this bottle worth having.

Does it work in a Pisco Sour?

Yes, but it makes a different drink from the classic. Albilla carries less body than Quebranta, so the sour turns out lighter and fruitier. Pull back on the sugar syrup, or the grape disappears behind the lime.

What food suits it?

Fresh fruit, ceviche and light dishes built on fish or shellfish. The tropical fruit also flatters a mild, soft cheese. Heavily spiced food simply drowns it.

How should an opened bottle be stored?

Upright, dark and at room temperature. Pisco does not develop in the bottle the way wine does, but the volatile fruit notes fade over time once a lot of air sits above the liquid. Push the cork back in properly after pouring.