Pisco Portón is produced at Hacienda La Caravedo in Ica, Peru, using the Mosto Verde method, which means it is made from grape must, which has not completely fermented. This allows it to keep some of the natural grape sugars from converting to alcohol, keeping plenty of flavours and aromas locked into the spirit. It takes 15 pounds of grapes to create each bottle of Pisco Portón. After distillation, the distillers let their pisco rest for five to eight months in cement containers, to let the flavours develop without adding any flavours from letting it rest in oak.
