DALLAS, November 8, 2011 – You have heard of Peru’s pisco since the Pisco Sour is the national drink of that country, but did you know that Pisco can be green too? According to Peruvian law to be officially called Pisco a spirit must be distilled from fermented grape juice made from one or a blend of eight designated grape varietals. These grapes must also come from one of the five coastal valley regions of Peru; Moguegua, Tacna, Arequipa, Ica and Lima.
Take that one step further and a company called Pisco Porton makes some of the best Pisco in the country and have also made it their business to green the pisco market in the process. With an eco-friendly product, Pisco Portón’s new distillery is located alongside the oldest working distillery in the Americas and is about to be certified as such by the Guinness Book of World Records.
So it is a good example of modern-day green practices set within a distillery dating back to 1684.
Pisco Portón’s “green” profile comes with the fact that each batch is distilled in a time intensive process using gravity power techniques developed in Peru over 300 years ago. This process preserves the terroir of the grapes. Pisco is one of the only spirits distilled to proof and never adulterated with water or other additives.
“Mosto verde pisco or the grape juice is not fully fermented before it is distilled,” notes Pisco Porton’s PR representative Melissa Braverman.
The company has installed eco-friendly features that reduce waste at the new distillery too. For example, a roof garden to naturally convert carbon dioxide emitted by fermentation into oxygen, gravity-fed channels that decrease reliance on electrical pumps and a water treatment system that recycles water from the distillation process into irrigation water for the vineyards.
“At Pisco Portón we are committed to protecting and sustaining Peru’s native spirit and natural resources,” says Pisco Porton’s eco-friendly Master Distiller Johnny Schuler. “That’s why we have created the most sustainable distillery in Peru, taking our inspiration from the way pisco was made centuries ago.”
At Pisco Porton’s Hacienda La Caravedo distillery in Ina, Peru everything works by gravity and Schuler says the company does not use any artificial or mechanical pressures or pumps that could contaminate the soil with chemical waste.
“No one else is doing that and it saves us a lot of energy,” he concludes. “It creates a gentler Pisco because the minerals in our soil feed our vines. Without perfect grapes, we cannot make a truly premium Pisco. We also built a roof garden that sits 40 feet above the distillery floor, filling it with high-oxygen yield plants to offset the carbon dioxide created in fermentation. We’re proud to have a state-of-the-art distillery that respects both our history and our land. When you are eco friendly, everybody wins.”
Rita Cook is a writer/editor with has over 1000 articles to her credit in the past 13-plus years. She is a frequent auto and travel contributor on a radio show in Los Angeles called Insider Mag Radio at KPRO 1570 am on from midnight to 12:30 a.m. Monday mornings. She also contributes travel and auto to the Anthony Duva show, which can be heard live from 2:00 p.m. to 4:00 p.m. EST every Sunday at www.unregularradio.com. Cook is a member of the Texas Auto Writer’s Association, writes for the Dallas Morning News Green Living Section as well as artist profiles and www.greensourceDFW and spends much of her time on the road traveling or working on books. Her latest book releases are both “Haunted Dallas” and “Haunted Fort Worth” from www.historypress.net. You can also follow Cook at Twitter at @ritacook13.
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