During harvest time, upon arriving at the winery, the grape bunches are put into a Destemmer for removal of the grapes from the bunch, to prevent the sap from introducing a “harshness “ when drinking the pisco.

Juice is then macerated over night in a stainless steel refrigerated tank, for the skins to release the fruit pulp and the aromas.

The juice, called: must, ferments in a stainless steel tank, refrigerated to keep the temperature low to conserve aromas, for 7 to 12 days. Natural yeasts turn the sugar in the must into alcohol, dissipating heat. When there is no sugar to transform, fermentation stops.

The fresh wine is then pumped into the still, all copper of Charentese design, imported from France. Wine first goes to the Wine Heater tank at the center, where the heat of the outgoing distilled vapors is transferred to the cold wine for the next batch. The pre heated wine, at a mild temperature, is transferred by gravity to the “pot” at the right, where a computer controls the gas pressure to ensure slow heating during evaporation of the spirit.

The vapors go up through a small rectifier called “Capitel”, , through a bent pipe “swan neck”, through the Wine Heater and into the cooling coil inside the tank at the left. Chilled water is introduced at the bottom, to ensure the liquid pisco comes out cold to avoid evaporation of aromas.

The first alcohol to evaporate is Methanol, which is discarded. Due to the importance of this task, Our Master Distiller tastes the liquid and “cuts” such “head”. What follows is poured into a separate tank as the “heart”, the Spirit. The Norm states that when it reaches between 48% and 38% Alcohol By Volume (ABV) it may be called Pisco. What follows is called the “tail”, which is also discarded. The fire is then extinguished.

Pisco then reposes , for at least three months, in containers that do not change its color nor its flavor, i.e. stainless steel, ceramic, glass; for the aromas to ensemble. Pisco PAYET is bottled only after a full year of resting.