Chile's Lapostolle Expands Luxury Legacy with 2 Piscos

Lapostolle launches of its first pisco range.  It features two unique expressions, Pisco Blanco and Pisco XO. The newly released spirits are now available in the U.S. through Winebow Imports.

Lapostolle’s piscos were created to honor Jean Baptiste Lapostolle, who founded the acclaimed fruit liqueur distillery, Lapostolle, over 195 years ago in the small French village of Neauphle-le-Château. The distillery earned an outstanding reputation and later became the creator of the iconic Grand Marnier brand. The Lapostolle legacy expanded into the New World when the sixth-generation Alexandra Marnier Lapostolle and her husband Cyril de Bournet established the prestigious Lapostolle winery in 1994 in Chile’s Apalta Valley. With the launch of the two piscos, the Lapostolle family, led by seventh-generation Charles de Bournet, is excited to embark on a new journey that honors their heritage by producing world-class wines and spirits that are French in essence and Chilean by birth.

“We created our new pisco range to honor the origins of our family’s legacy. Lapostolle established its name as the most respected and pioneering wine and spirits producers in 1827 beginning with my late ancestor’s distillery,” said de Bournet, CEO of Domaines Bournet-Lapostolle. “It was a natural decision to further grow our brand by creating these two pisco expressions that reflect Chile’s exceptional terroir.”

Lapostolle Pisco Blanco ($35) and Pisco XO ($45) use the most bold and aromatic Muscat grape varieties, Pink Muscat (Rosado) and Muscat of Alexandria, whose aromas and textures complement each other perfectly. The grapes are sourced exclusively from the Elqui and Limari Valleys, located within the northern part of Chile, maximizing the complexity of source material for distillation, then grown on traditional Spanish “parrones” from varying elevations, soils and microclimates.

“Our goal was to craft a high-quality spirit that reflects our generations of winemaking and distilling expertise,” continued de Bournet. “The distillation process was adapted from the same method used to create Cognac. We imported the same state-of-the-art copper alembic still and produced our pisco from small batches of wine. The result is exceptional alcohol that preserves the aromas of the Muscat grapes.”