International Competitions vs. Peruvian Standards?
Placeres Magazine, edition No 13 grateful for the opportunity.
During a conversation with the late Eng. Francisco Cutipé Angulo Vargas, one of the most experienced tasters, during a break at the 2009 National Pisco Competition, he asked me: How do those Piscos that win medals
abroad do it? How and by whom are they evaluated? A question that, undoubtedly, many of us have asked ourselves. To participate in any of these events, producers must pay an entry fee, as well as an additional fee for the number of samples submitted. The competition categories vary depending on the event. In some cases, transparent grape distillates are mixed with aged ones, which, in the case of Pisco, means placing it in an
incorrect category, since our spirit is a non-aged transparent distillate. Pisco should only be evaluated alongside other transparent grape distillates. And even after paying these fees, there is no guarantee that these Piscos will win a medal.
In Peru, the land of Pisco, producers are organized by region. There are five Pisco-producing regions with a Designation of Origin, each with an Association of Producers responsible for collecting samples and sending them to the National Pisco Commission (CONAPISCO), the body in charge of organizing these competitions. The competitions are divided into two main categories, with the most significant being the
National Competition and the Regional Competitions, as district-level competitions are held only in certain areas. Samples that score above 80 points qualify for the National Competition, where a participation fee is required.
It is in Peru where these evaluations hold real value because the judges have an in-depth understanding of the product. Some of them are producers, oenologists, specialists, and sommeliers with over 20 years of experience. Interestingly, Piscos that win medals in international competitions do not necessarily win here. In Noches de Cata, a tasting group to which I belong, we have received messages from readers when we have tasted Piscos
that have won medals abroad, only to find that they did not even reach the minimum score of 80 points in our evaluations. A tasting is subjective, hedonistic. Beyond that, one must ask: What level of training do those judges have regarding Pisco? How many hours of Pisco tastings have they participated in? Do they know that we have eight grape varieties and three types of Pisco? Are they familiar with the Regulations of the Pisco Designation of Origin? Do they recognize its faults? I can
assure you they do not.
While international competitions contribute to Pisco’s global recognition, it is essential that those evaluating this unique distillate fully understand its distinctive characteristics. This is not to say that international judges lack professionalism; rather, it is an invitation to delve deeper into the richness and uniqueness of Pisco to ensure fair assessments. An important step
would be the creation of international workshops on Pisco, led by Peruvian specialists, to ensure that its evaluation aligns with the standards of our Designation of Origin.
At times, I feel that we ourselves fail to properly value the work of our Pisco tasters. It seems as if foreign judges are considered superior simply because they are not from Peru—but the real question is: Do they have more knowledge about Pisco? I do not doubt that they are great professionals and honorable judges, but do they truly master the subject? In Peru, we have outstanding "Mojoneros" of Pisco and Wine (as they were called in the 16th century). So, let’s set the record straight! Drink responsibly. Until next time!
By Livio Pastorino Wagner
Sommelier, Specialist, and Pisco Taster
Registration: CRDO-PISCO 2020 RCO-034-2011
@elmagozurdo
Placeres Magazine, No. 13 marzo 07 del 2025
Pisco & music
March 2025
Where pisco is the only protagonist!
#lapiscoteca #piscosour #winelover #pisco #pasionporlacata #bar #elpiscoesdelperu #vino #vinosdelperu #pisco #piscolover #Lima #Peru #Moquegua #Tacna #Arequipa #Ica #piscopunch #piscosour #piscotonic #capitan #chilcanodepisco
All rights reserved. Total or partial reproduction is authorized as long as proper credit is given to the author and active links to the source are provided."
Recent posts
- International Competitions vs. Peruvian Standards?
- The Art of Communicating and Tasting Pisco
- Pisco in the glass: Art, technique and passion
- The Art of Pisco
- Versatility and Flavor in Every Drop
- The Legacy of Pisco: Discoveries, Challenges, and Opportunities
- The Value of OIV-Sponsored Competitions
- “Exercise in Transparency and Quality"
- Celebrating Pisco: History, Culture, and Tradition
- First Sample Syndrome