Diego Loret de Mola from BarSol Pisco visited Neat in Westport on April 13, 2015, where he presented a tasting and education session for United States Bartenders Guild Connecticut (USBG CT) chapter members and prospective members. Cocktails were created by USBG CT members Christtian Quezada and Jaime Johel, who also tend bar at Neat.
Distilled and bottled in one of the oldest distilleries in the Ica Valley, Bodega San Isidro, BarSol is produced from fresh wines fermented from pisco grapes from the Valley of Ica, Peru. Designed by Diego Loret de Mola and Carlos Ferreyros, BarSol adheres to the classic pisco pot distillation method practiced in Peru since the 1500’s.
The group gathers, post seminar.
Photos courtesy of Misha Zavoico
