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“They Asked Me If It Was on Your List…” and the New Way to Score Pisco That Everyone Should Know

“They Asked Me If It Was on Your List…” and the New Way to Score Pisco That Everyone Should Know

Placeres Magazine, edition No 26, grateful for the opportunity

I received a call from a producer who was at a beverage event abroad. He asked me: “Did you write an article for a digital magazine with your top 10 piscos or a top 10 list?” I paused for a moment… Yes, of course, I remembered. Then he said, “Be careful.” “Why?” “People have been coming up to me asking if my pisco is on that list…” I just smiled and replied, “Honestly, I didn’t remember your brand, that’s all.” How important it is to keep a brand top-of-mind, isn’t it? To keep it active. Something worth bearing in mind.

One of the key topics at the latest National Pisco Competition was the change in the tasting sheet and the new scoring system according to the International Organisation of Vine and Wine (OIV), of which Peru has been a member since 2003. This is governed by Resolution OIV-OENO 671A-2025. It fundamentally changes the way we evaluate piscos. Previously, the scoring was as follows:

O.I.V. Appreciation Scheme 2022
100-point scale
Great Gold: at least 92 points
Gold: at least 85 points
Silver: at least 82 points
Bronze: at least 80 points

The old tasting sheet indicated:
Appearance (Clarity, Color), Nose (Typicity, Quality, Positive Intensity), Palate (Typicity, Quality, Harmonious Persistence), Harmony / Overall Judgment, elimination for major defects, and the total score.

The sheet had five vertical columns; the most commonly used were the first three, which totaled 100, 86, and 68 points respectively. In my case, I always give and recommend the maximum score in Appearance: 10 points. It is very difficult to find piscos that are not colorless, clear, and brilliant.

Today, the new OIV 2025 scores are:
Grand Gold: at least 93 points
Gold: at least 89 points
Silver: at least 85 points

The new tasting sheet indicates:
Appearance (Clarity, Color), Nose (Purity, Aromatic Intensity and Aromatic Complexity), Palate (Purity, Flavor Intensity, Structure and Complexity, Persistence), Impression (Balance and Harmony), Overall (General Valuation), defects and other observations, partial score, and total score.

In this new sheet, the total scores in the first three columns are 100, 89, and 78 points. Additionally, it has been standardized: in the first column, all items are worth 10 points; two items are worth 9 points, and three are worth 8 points. In my case, including the 10 points for Appearance, my total scores for the three rows would be 100, 91, and 82.

As you can see, one notable change is the elimination of the Bronze medal; only Gold and Silver medals are now awarded (along with Grand Gold, of course). The thresholds have shifted slightly: Grand Gold increased by one point, Gold by four points, and Silver by three points. It is important to note that the National Competition is divided into two stages: the regional competition, where piscos compete by region (as the name suggests). Samples that score 85 points or higher advance to the national competition, where they are re-evaluated by a different panel of judges.

Another important detail is that the new sheet now evaluates Color and Viscosity (what we call “tears” or “legs” in pisco, which reflects the presence of alcohol and glycerol). The characteristic of pisco remains: clear, colorless, and brilliant.

In the nose (new sheet):
When we talk about Purity, we evaluate the cleanliness of the pisco. We penalize any defects if present. A complete absence of defects receives the maximum score. Aromatic Intensity: We assess the positive qualities of the pisco, the aromas perceived, and especially their intensity (whether they match the category). Aromatic Complexity allows us to evaluate the diversity and richness of the olfactory profile, paying attention to the combination of varied and evolving aromas associated with development, concentration, finesse, and elegance. A trained taster must be consistent: given the score assigned in Purity, should Aromatic Complexity be equal or very close? I believe it should.

In the palate:
Purity: Allows us to evaluate the cleanliness of the pisco. We penalize defects perceived on the taste. The maximum score always corresponds to a pisco without defects. Flavor Intensity: We assess positive qualities in terms of the flavors perceived and their intensity, especially upon entry into the mouth. Structure and Complexity: We evaluate the quality of the alcohol (it should not be aggressive or pungent). Complexity refers to the diversity and richness of aromas, finesse, and elegance of the flavors, as well as the evolution of the pisco in the mouth. Persistence (Caudalie): In my opinion, the most important. It measures how long the distillate lingers on the palate after swallowing. A quality pisco should last more than 15 seconds.

Overall Impression

Balance and Harmony: The global sensation perceived in both nose and mouth of the sample presented; general valuation. This descriptor evaluates the concordance between the aromas detected in the nose and the flavors in the mouth. General Valuation: We assess the overall quality of the pisco and the pleasure it provides, testing its unique character. This new tasting sheet allows for a more authentic, analytical, and professional evaluation of our pisco. Tasters must not only assign scores but also explain why they did so.Enjoy pisco responsibly.

 

Til next time!

By Livio Pastorino Wagner Sommelier, Specialist, and Pisco Taster Registration: CRDO-PISCO 2020 RCO-034-2011
@elmagozurdo

Placeres Magazine, No. 26 abril 07 del 2026

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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