Pisco Capel is a wind distill rate from northern Chile, who began to be produced already in the 18th century. The Pisco’s aromatic character comes from the grapes and the warm climate. The grapes must come from the valleys: Copiapo, Huasco, Limari, Choapa or Elqui. The grapes for Capel come exclusively from Elqui, which is the warmest and most fertile valley and is a mix of nutmeg, Pedro Ximenez and Toronto grapes. The grapes are fermented to a wine, which is then distilled and stored between four to six months on large, old oak barrels.
Pisco has an aromatic, oily aroma in a slight druestil (nutmeg).
