In 1931, a premium C PISCO was created in the Limarí Valley of Chile through triple distillation in copper alembics. This process separates water from alcohol and takes about 10 hours. According to Chilean law, it should only be made in copper stills in a discontinuous manner to extract the head, heart, and tail. Pisco Control C is made primarily from Pedro Jimenez and Moscatel grapes from the Limarí Valley, known for its sunny climate. The resulting product is transparent and visually clean, with a medium density. It has a herbaceous and fresh aroma with a touch of citrus, delivering a smooth mouthfeel and a lingering taste of fruit, citrus, and vanilla. Its triple distillation ensures a clean spirit.