The Art of Pisco
Placeres Magazine, edition No 11, grateful for the opportunity.
I’m sharing a summary of four piscos I’ve enjoyed over the past year:
1. Pure Quebranta from Bodega Santa María Magdalena
(Pisco, Ica)
This typical Quebranta from Ica stands out for its freshness and
characteristic intensity. As they say, it "hits the chest."
Far from being a flaw, this is a great quality. Quebranta pisco
always shows its strength: warm,
with an enveloping sensation that warms the palate.
On the nose, it offers notes reminiscent of the countryside, herbal nuances,
and a neutral but balanced and harmonious profile. Its persistence
is medium to long. A "selfish" pisco that invites
you to enjoy it on its own. I pair it with pecan pie or
chocotejas (chocolate-covered treats).
2. Acholado (Blended), of Green Musts Piscos (Mosto Verde), ‘Mollar-Italia’ from Bodega
Monte Carmelo Azpitia (Lima)
This intriguing and well-executed blend masterfully showcases the interplay between the two grapes.The Mollar grape
takes center stage, while the Italia grape, despite being more aromatic,
steps back to achieve perfect
harmony.
In my opinion, the best Mollares and Italias come from
the Lima region, and this pisco proves it. I paired
this experience with a classic Doña
Pepa nougat, savoring it bite by bite.
3. Green Must (Mosto Verde), pisco Torontel grape ‘Gold’ from Bodega Viñas de Oro
(Chincha, Ica)
An aromatic green must pisco that has left a lasting impression on me.
Even now, its persistence lingers on my palate,
lasting over 20 seconds. On the nose,
it reveals aromas of citrus fruits, orange blossoms, a hint
of cinnamon, and white fruits, achieving perfect balance.
On the palate, a slight tingle reminiscent of lime peel, unctuousness,
silkiness, with a subtle toast and prolonged persistence.
This pisco pairs wonderfully with panettone
(with a couple of drops added) or passion fruit mousse.
Whatever the accompaniment, it’s always delightful.
4. Acholado (Blended), of Pure Piscos from Bodega El Huarango (Ica)
Acholados are a complex art. According to current regulations,
they must be made with more than one variety
of pisco grape. In this case, the label doesn’t specify the varieties
used.
Some producers use up to seven different varieties.
Is it possible to identify so many during tasting? Probably not.
What truly matters is the quality of the distillate, the perception
of at least two grape varieties, the balance they achieve, and their freshness.
This pisco is best enjoyed with chocolate and lúcuma mousse,
accompanied by the smooth rhythm of good blues music.
In my opinion. These piscos are best savored pure
(neat), allowing their nuances to shine while enjoying the company of family or friends. I suggest
a tasting exercise: serve the pisco and ask your guests what they perceive on the first sniff. Take
notes and compare impressions at each stage. It’s a fun and engaging way to enrich your olfactory memory. Remember, in tasting, there are no absolutes—everything is open to interpretation. Cheers! Until next time.
Remember to drink responsibly.
By Livio Pastorino Wagner
Sommelier, Specialist, and Pisco Taster
Registration: CRDO-PISCO 2020 RCO-034-2011
@elmagozurdo
Placeres Magazine, No. 11 enero 07 del 2025
Pisco & music
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
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