Savouring Pisco

The first sniff should be done without swirling the glass. Let the alcohol invade your nose; it should feel fresh. Once you've done that, what else do you perceive? We have the descriptors of Pisco according to its variety.We continue as we do with wine. We swirl the glass and engage our senses, searching for aromas, sensations, memories, and, above all, using our sixth sense: memory. In terms of sight, it can be transparent, colorless, shiny, without suspended particles. Viscosity appears as a thin cord of small, oily tears at the top of the glass. This indicates the presence of alcohol and glycerol. Now, let's move to the palate. But before drinking the Pisco,take a sip of room temperature water to refresh your palate. In the mouth, hold a small amount to recognize the flavors. Quality is reflected in smoothness. In terms of taste, we'll perceive sweet,salty, acidic, and bitter sensations, confirming what we perceived through our sense of smell, as well as tactile sensations such as astringency, spiciness, silkiness, and richness. Next, we perform the slurping technique, (barboteo), swirling the spirit in the palate and then allowing a small amount of air to enter, gradually warming it as it passes through the pisco.Finally, exhale through your nose. The warm air, as it exits, comes into contact with our olfactory bulb, allowing us to recognize a variety of aromas, which we call the aftertaste. Repeat this exercise several times.