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

[Pisco Certificate]

Example: My acholado name: Moscatel de Alejandria Delight

Description: This acholado blends pisco from the 3 grapes derived from Moscatel de Alejandria: Negra Criolla, Quebranta and Italia. The 66% non-aromatic formula will give it body while 33% Italia will make it attractive to the nose and more mixable with fruity or tropical cocktails.

Formula: 33% Quebranta, 33% Negra Criolla & 33% Italia

Discussion

[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.