Capel Alto Del Carmen Reservado Pisco is a refined expression of Chiles flagship grape brandytextured yet elegant, with expressive aromatics and a clear varietal character that makes it outstanding both neat and in premium cocktails. It balances grape intensity with soft warmth and a lingering, layered finish.

Origins & Craftsmanship
Produced by Capel, Chiles largest and most storied pisco house, Alto Del Carmen Reservado comes from distilled Moscatel and Pedro Jimnez grapes grown in the Elqui Valleya high-elevation desert region known for intense sun and cool nights, which help grapes develop rich aromatics and balanced ripeness.

In crafting this Reservado release, Capel uses traditional copper pot stills for a careful, controlled distillation that captures the grapes perfume without harshness. The spirit is then rested (but not heavily aged in wood), allowing it to smooth and integrate while preserving fresh aromatic lift. The result is a pisco that feels more nuanced and settled than a basic joven but still vibrantly fruit-driven.

Critics Reviews
"Delicate honeysuckle, ripe melon, and the fragrant allure of tropical flowers envelop the senses. The soft and soothing palate unveils the essence of jasmine tea, crushed almonds, and a touch of banana peel. A harmonious composition that evokes tranquility and indulgence." 92 Points, 2023 Ultimate Spirits Challenge

Tasting Profile
Nose: Perfumed and fruity, with fresh white grape, honeyed citrus, honeysuckle blossom, ripe pear, and a touch of orange zestthe signature floral intensity of Elqui Valley varietals.

Palate: Silky and lush with a forward fruit core that includes ripe Muscat grapes, citrus peel, and subtle spice. The texture is soft without flabby sweetness, and the grape essence remains central rather than overtly alcoholic.

Finish: Medium to long, with a gentle warmth, lingering honey and stone-fruit accents, and floral echoes that invite another sip. The overall impression is clean and well-rounded, not aggressively potent.

Quick Overview

Cocktail Recipes
Pisco Sour (Classic)

• 2 oz Capel Alto Del Carmen Reservado Pisco

• 1 oz fresh lime juice

• 3/4 oz simple syrup

• 1 egg white (optional for texture)

• 23 drops Angostura bitters
  Method: Shake all ingredients without ice (dry shake), then shake again with ice. Strain into a chilled coupe and add bitters on top.

Capel Negroni

• 1 oz Capel Alto Del Carmen Reservado Pisco

• 1 oz Campari

• 1 oz sweet vermouth
  Method: Stir with ice, strain into a rocks glass over a large ice cube, garnish with orange twist.

Chilcano de Pisco

• 2 oz Capel Alto Del Carmen Reservado Pisco

• 1/2 oz fresh lime juice

• Ginger ale to top

• Lime wheel garnish
  Method: Build in a chilled highball over ice, stir gently, garnish.