Capel Premium Pisco

  • PRODUCER:

    Planta Capel Cooperative

  • REGION:

    Elquí Valley, Chile

  • AGING:

    N/A

Capel is an all-natural grape spirit produced in northern Chile. It is a blend of 30% Muscat grapes and 70% Pedro Jimenez and Torontel grapes, then aged in wooden casks for four to six months. It is slowly distilled with the crystal-clear water from the high Andes Mountains, resulting in a transparent spirit with delicate bouquet.

A transparent and bright product with a soft and elegant aroma reminiscent of azahar flowers, lime muscatel grapes with a hint of leeches. In the mouth it is smooth with a lime tone and medium body. The double distillation delivers great balance and subtle aromas.

This pisco is generously aromatic with a seductive herbal and fruit bouquet. Its fresh grape aromas maintain their intensity for an impressively long time. The satiny textured brandy is pleasantly warming, lavishly endowed with spice, herbs & peppery fruit flavors & sports a dry elegant finish that's thankfully long lasting.

40% ABV / 80 Proof

750 ML

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$17.99

Maximum 50 characters

Product Details

Capel is an all-natural grape spirit produced in northern Chile. It is a blend of 30% Muscat grapes and 70% Pedro Jimenez and Torontel grapes, then aged in wooden casks for four to six months. It is slowly distilled with the crystal-clear water from the high Andes Mountains, resulting in a transparent spirit with delicate bouquet.

Tasting Notes:

Color: Not quite colorless, though there is a slight hint of yellow in there likely since the pisco ages for a brief period (five months in stainless steel barrels).

Aroma: Very herbal with notes of grass. There’s an underlying sweetness to it reminiscent of grapes.

Taste: Also, slightly sweet with a bit grassiness. It sits lightly on the tongue, with a heft to the initial taste that gives you a little preview of the finish that goes with a nice, immediate burn that fades quickly.

A transparent and bright product with a soft and elegant aroma reminiscent of azahar flowers, lime muscatel grapes with a hint of leeches. In the mouth it is smooth with a lime tone and medium body. The double distillation delivers great balance and subtle aromas.

This pisco is generously aromatic with a seductive herbal and fruit bouquet. Its fresh grape aromas maintain their intensity for an impressively long time. The satiny textured brandy is pleasantly warming, lavishly endowed with spice, herbs & peppery fruit flavors & sports a dry elegant finish that's thankfully long lasting.

About the Producer

The Elquí Valley, about 470 kilometres north of Santiago, is known for its immense vineyards and blue skies – offering 360 days of sunshine per year. The Diaguitas, the original inhabitants, were known to irrigate the fields of this dry valley to optimize agriculture and with the arrival of the Spanish started the development of what was to become Chile’s national drink:  Pisco Sour.

It wasn’t until the 20th century that pisco started to be produced on a large scale. The number of pisco distilleries grew as did modern technology. Some of these pisco distilleries are open to visitors; the Planta Capel Cooperative is one of them.

In 1938, a long journey of 25 partners began in the valleys of the IV region, united by a common dream, to build the Capel Cooperative.

Capel, the only pisco made by an association of more than 1,000 owners, 1,000 united farmers. Where each one is a vote in the cooperative, where it does not matter if you have one hectare or one hundred, where the treatment is equal.

We are turning 80 and writing history again. We are more than a thousand farmers united, more than a thousand owners creating a unique and quality Double Distilled Pisco. This story is a reflection of the effort and passion that our collaborators pour day by day who dream of bringing solidarity pisco from Chile to the world.

Distilling the liquid produces an alcohol of 85%. The alcohol comes in several qualities called “corazon” [the best], “cola” [waste] and “cabeza” [which will be distilled a second time]. The alcohol is subsequently kept in oak barrels, varying from five months to two years, until a perfect pisco puro has been obtained. The product has an alcohol percentage of about 35-40.

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