In the land of pisco... Tasting pisco, our Cultural Heritage (1613-2015).

In this contest, as in the last two, a table coordinator is appointed for the tasting tables and expert tasters with the beginners. The latter do not have their scores validated, only the expert tasters are in charge. This measure helps a lot because it allows a correlation between beginners and expert tasters, where a learning process is created, since among them there are Producers, Engineers, Oenologists, Administrators, Master Distillers, Chefs, Sommeliers, Communicators, Lawyers, Veterinarians, etc. which enriches the tasting, allows to exchange opinions and improve the evaluation. Between tastings there is always a break to discuss the last sample. It is important to point out that these are blind tastings, so we are guided by a code and the variety of Pisco we are tasting. At my table we were expert tasters from Tacna, Ica and Lima, the beginners were from Tacna and Lima. In previous contest the expert tasters this, as we have explained, did not help, creating unnecessary differences while now we all learn from each other. Tasting is practical, we are not born as tasters, tasters are made through practice, "the practice makes masters", like an airplane pilot, more hours of flight the better. Moreover, having different tasters at each table gives us fairer results.To avoid recognizing the píscos from their own region, Tasting Producers (Master Distillers), have to sign an affidavit indicating which piscos they have presented, so that the Tasting Director, when drawing lots for the tables, does not allow these tasters to evaluate their own samples. (remember, for the Masters Distillers their piscos are like their sons, they recognize them, that's why in the contest they can't evaluate them).