Issue link: https://digital.copcomm.com/i/343109
by Lana Bortolot In the great rivalry over who can claim pisco, the South American grape brandy, Peru has a distinct advantage in a secret weapon named Johnny Schuler. Schuler's ammunition is not his credentials as Master Distiller for Portón, the fine handcrafted premium pisco from Peru. Nor is it the Medal of Honor awarded to him by the Peruvian Congress for his work in promoting the spirit. It's a map dating from 1570 in Schuler's antique collection showing the Port of Pisco belonging to Peru. Pisco, Chile, he notes, was not on the map—literally or "spirit-ually"—until the late 19th century. "If you want me to declare the war on Chile, I will," he said, half-kiddingly. "We are not denying that every country in South America had the spirit after they were conquered by the Spanish, but I will give you a very precise argument on why Pisco is Peru," he said, completely seriously. Nationalist loyalty such as his is only part of what's helping propel Portón in the U.S. market, where sales since its 2011 launch have achieved record growth. The goal for 2014: 50 percent growth. july 2014 / the tasting panel / 5 NYC's Winning Pisco: Dead Rabbit Grocery and Grog Sean Muldoon, founder and General Manager of the award-winning Dead Rabbit, features Portón in their Cross Punch, one of the bar's perennial favorites. "When we were researching the menu, I wasn't aware of any brands, but I saw Portón had won many gold medals so I wanted to know more about it," Muldoon says. He sampled more than 400 spirits, ports and brandies for possible inclusion on the menu and concluded that Portón was "the best I tasted." In its short history in the U.S., Portón has stacked up the accolades: Two Double Gold medals at the San Francisco World Spirits Competition, another Gold Medal at this year's WSWA Convention, along with countless medals of recognition racked up in regional competitions. –Lana Bortolot At The Dead Rabbit Grocery & Grog, Portón shines in the Cross Punch. The Cross Punch Serves 10-12 people ◗ 750 ml pineapple-infused Portón ◗ Zest of 12 lemons ◗ 250 grams of caster sugar ◗ 750 ml hot chamomile tea ◗ 2 oz. green Chartreuse ◗ Add lemon zest and sugar, then muddle until oil has been extracted from peels. Add lemon juice and chamomile tea and stir until sugar dissolves before adding Portón and Chartreuse. PHOTO: TIMOTHY MURRAY PHOTO: TIMOTHY MURRAY Portón Chief Operating Officer Jean-François Bonneté at The Dead Rabbit in New York City. UpFront with Portón