Reply To: Create your own acholado! Create a formula for a unique acholado. Explain why you chose the grape varieties and percentages that you chose.

[John Douglass]

I would start with 40% quebranta for body and viscosity. I’d add to that 20% mollar to heighten the orchard fruit in the quebranta while also heightening the banana on the quebranta’s nose. The last 20% I would add in Italia to again heighten the tropical fruit/banana, while giving my acholado more aroma.