Recipe / Approach
The Aguirre family and their small 20-member team hand-harvest the golden Moscatel grapes in the arid region of Elquí, at the very edge of the driest desert on the planet, the Atacama.
The ripe grapes are fermented with care on temperature-controlled vats before being distilled twice in the family’s sixty-year-old copper stills. After the low-and-slow, patient distillation, only the purest spirit, the ‘heart’ of each batch is bottled undisturbed.
At ABA, they do everything artisanally, from picking the grapes to hand-placing the labels in each bottle. There’s lots of passion involved, and you can taste it in the nuanced Pisco.