We Ask Owner Diego Loret De Mola about Barsol Pisco

Barsol Pisco represents a journey back to the rich heritage and craftsmanship of traditional Peruvian spirits.

Barsol Pisco is dedicated to restoring and preserving the authentic, artisanal production methods of pisco. We ask Diego Loret De Mola about his brand’s practices that continue to elevate the spirits category by delivering the finest quality pisco to bars worldwide.

Talk to us a bit about the history and heritage of Barsol.

BARSOL PISCO was born in 2002 when Carlos Ferreyros and I acquired a prestigious century old Pisco Distillery in the Southern Valley of Ica – Bodega San Isidro SRL.

The distillery gained a strong reputation for its exceptional Pisco, particularly made from Quebranta and Italia grapes. The renowned craft was led by Dona Blanca Mendiola Martinez starting in 1940, and later continued by her son Alfredo Mendiola. Unfortunately, he ceased Pisco production for many years due to the agrarian reform and economic challenges faced by Peru in the 70s and 80s.

After acquiring the distillery, the main goal was to restore the Bodega to its original artisanal essence and reclaim the Quebranta and Italia plants that were originally planted by Dona Blanca in the valley and shared with other small producers. Bodega San Isidro resumed Pisco production by sourcing grapes from six initial artisanal suppliers. Presently, the supplier network has expanded to include over 125 artisanal grape growers.

The mission has always been clear, since inception, the bring to every BAR in the world the best Pisco produced under the SOL of Ica.  Hence, the brand name BARSOL.

What would you like bartenders to know about the Pisco category?

PISCO is an extremely versatile spirit that is NATURALLY produced from 8 different grapes, contributing naturally a vast array of aromas, flavors, and textures to be able to craft creative cocktails beyond the Pisco Sour.

It is a unique spirit category in which no ingredient, other than the sole grape, is part of the process, making Pisco the most authentic spirit in the world.  The fermentation process is entirely natural, relying only on native yeast from the grape skins. No enzymes, tartaric or citric acid, or sulfur-based additives are permitted. Additionally, the spirit collected during distillation is at its final proof, meaning no water is added to adjust the alcohol content before bottling.

As master distillers, our objective is to capture the natural organoleptic properties of the grapes in the distillate. This is achieved through natural fermentation of the wine, which is then distilled only once in Charentes-style copper alembics.

Therefore, Pisco is a spirit of incredibly high quality, aromas and expressions.

Tell us more about Pisco, where do you see the category headed?

I truly believe that Pisco is starting to be more and more appreciated around the world, certainly by the best bars in the world.

We have been blessed with the opportunity to have the widest distribution, selling BarSol over 50+ countries around the world. This widespread interest in our Pisco highlights the category’s versatility, showcasing the diverse flavors and aromas contributed by different grape varieties.

With other categories becoming increasingly saturated and both bartenders and consumers showing more interest in exploring new options, I am confident that the “unaged” grape spirit category, particularly Pisco, holds great potential for growth. Pisco stands out as the most authentic and natural spirit category globally, showcasing delightful aromas and flavors of fruits and flowers that can greatly elevate the drinking experience. Besides, who can resist the charm of flowers!

What are bartenders doing with the spirit nowadays?

I am very impressed with how the pisco category is developing and growing. The delicious Pisco Sour is at the forefront, opening doors on cocktail lists. However, many other cocktails are being crafted in amazing bars worldwide, from twists on the San Francisco Pisco Punch and the classic Chilcano to proprietary creations showcasing the Italia, Torontel, and Moscatel grapes, and their Mosto Verde versions.

Bartenders are experimenting with Pisco Sours by adding various fruits, infusions, and different bitters. Pisco Punch is being revived with fresh fruit juices, exotic syrups, infusions, spices, and herbs for a contemporary twist. Classic cocktails like Negronis, Martinis, and tiki drinks are becoming popular choices for pisco, along with many bars creating their own signature pisco cocktails with local and seasonal ingredients. We have selected 28 cocktails on our website, ranging from classic to contemporary to signature cocktails, that we recommend people explore on their pisco journey.

Talk to us about what sets Barsol apart (brand philosophy/distillation process).

Barsol was born from our desire to bring the finest quality Pisco to the world from the Ica region of Peru. Our mission is to ensure each Pisco varietal authentically represents the true fruit flavors and aromas of its grape type. Quality is our utmost priority, which is why we source the best raw materials—grapes grown in the most natural manner.

Located in the Southern Valley of Ica, we primarily source our grapes from local artisanal growers. We support fair prices for quality grapes, encouraging growers to use natural and organic fertilizers to produce superior fruit. This region, mostly irrigated with rainwater channeled from the Andes, presents a unique challenge due to scarce water supply. Vineyards may be irrigated only once or twice a year, or not at all. However, the resilient grapes thrive by drawing moisture from the clay and limestone soils beneath the desert sand.

The combination of long 17-hour sunlight days, hot desert temperatures, and cool nights creates ideal conditions for Pisco grapes. These conditions stress the grapes, concentrating their beautiful aromas and flavors, which we capture in our distilled Pisco. As a result, BarSol Pisco is known for its intense aromas and flavors, with pronounced tropical notes.

We are committed to supporting local artisanal growers, ensuring they have a reliable home for their grapes at Bodega San Isidro. We also believe in educating people about Pisco. While it may not compete with other spirits in price, its exceptional quality, diversity, and complexity enhance any bar’s offerings and elevate the drinking experience for every customer. Our focus is not on volume, but on delivering unparalleled quality.

What’s up next for the brand?

We have some special projects in the process of being completed as well as some complementary Pisco grape products under development that we hope to have available to all markets within the next two years.

As we approach our production capacity, we are exploring innovative ways to enhance quality while expanding our capacity to meet the growing demand from emerging markets that are discovering BarSol.

We believe there is tremendous growth potential in current markets, especially in the USA, where Pisco is being recognized as a premium spirit for crafting diverse cocktails. We plan on continuing our market penetration strategy and will continue our training and education programs to spread the BarSol Pisco Gospel!

The post We Ask Owner Diego Loret De Mola about Barsol Pisco appeared first on Chilled Magazine.