The grapes for this batch were hand-harvested in mid-March of 2019 before traveling just down the road to the bodega of agronomist Fredy Puma, who has been distilling pisco for over 15 years. After pressing, the wine is spontaneously fermented for approximately 2 weeks and then distilled to proof with a single distillation on a copper alembic still. The brandy is then rested for 20 months in food-grade polyethylene tanks that have been cured with the heads of previous distillation runs. In accordance with the D.O. for Peruvian Pisco, no water is added post-distillation; even the bottles are washed with the heads of distillation to avoid incorporating water with the distillate at any stage of production. The result is an unadulterated expression of terroir with a sprightly nose of saltwater taffy, papaya, and parsnip that blossoms on the palate with mango skin and ripe pear. The finish is delicate but long, exhibiting a hint of the custard and floral notes of French patisserie, and a lingering minerality that speaks to a proximity to the sea. Traditionally sipped neat, Non-chill filtered; 40.5% ABV