Pisco LOGIA

Introducing Pisco LOGIA

Pisco LOGIA founder Meg MacFarland fell in love with Pisco in Peru in 2003. For three seasons, she learned the ropes at a Government co-op distillery in Ica. In 2011, Meg joined with Nati Gordillo, a talented long-time distiller who had a pot still and vineyards near Azpitia.

Production at Pisco LOGIA is about honoring tradition with care, attention to detail, and love of the process. The brandies are distilled from estate-grown grapes, crushed by foot, followed by a light mechanical extraction. Fermentation is at ambient temperature using native yeasts. By regulation, Pisco distilled in Peru must conform to traditional modes of production: restricted grape varietals, single distillation on a copper potstill (the Pisco LOGIA still is 300 liters), distillation to proof, no dilution with water, no additives, no barrel aging, and a minimum of 3 months resting in a neutral container. Pisco LOGIA adds an additional 3 months to the resting period to more fully mature and integrate the brandies. The Pisco Puro Quebranta is a single varietal pisco made from the non-aromatic Quebranta grape, a cross between the Criolla and Mollar varietals brought over from Spain in the 1500s. The Pisco Acholado, or “multivarietal” Pisco, is a blend of Quebranta and the aromatic Italia grape.