of tastings and associations of tasters
About three years ago, the Noches de Cata group (Tasting Evenings group), had a conversation with Jaime Marimon, who was then the President of the Regulatory Council of the Pisco Appelation of Origin "CRDO-Pisco". The talk was about our interest in creating a tasters association, […]
In the land of Pisco... 10 years tasting Piscos!
Pisco tasting evenings (Noches de Cata con Pisco) celebrates 10 years tasting piscos. This is the phrase that characterizes us: "The main ingredient of pisco is honesty..." Mrs. Juanita Martínez, The Lady of Pisco. […]
In the land of Pisco... "The Pisco Festivals"
Something that has always caught my attention about Pisco are all these events, fairs, and contests that take place throughout the year, especially in the Pisco-producing regions. […]
Observations on the latest National Pisco Contest in Moquegua 2017
In August 2017, we were invited to taste at the XXIII National Pisco Contest in Moquegua. Over 340 samples of Pisco from the five Pisco-producing regions were evaluated in a blind tasting (coded samples) at eight tables, each consisting of seven tasters.
Pisco, brandy, distilled, spirit, liquor, water of life, waterfire, firewater, eau de vie.
Regarding all this talk about brandies, distilled spirits, liquors, piscos, etc. that are exported to Chile, much is said, but the truth is that this has been happening for many years, and Chile is our most important buyer in the world and the largest consumer of pisco. […]
Is pisco Uvina the most difficult to taste?
First of all, what is Uvina? According to the current Regulation of the Pisco Appelation of Origin: Uvina is a non-aromatic (less aromatic), grape variety for Pisco. Species: Vitis aestivalis M.- cinérea E. by Vitis vinifera L. Cultivation Area: Cultivation & production only limited to the districts of Lunahuana, Pacaran, and Zúñiga, in the province of Cañete, south of Lima region. […]
In the land of pisco... Bad Piscos, good Piscos?
I was listening various radio and TV programs during the celebrations for the Chilcano de Pisco Week (January), and also Pisco Sour day, first Saturday in February, when the hosts said: "You know the drill! Get ready to prepare your Chilcano or Pisco Sour, but... make sure it's with a good Pisco." What did they mean by that? Are there bad Piscos? Who decides which Piscos are bad? […]
Projections for Pisco
As lovers of Pisco, we have some goals that we would like Pisco to achieve. One of them is to make Pisco, gastronomy, and Peruvian wine a unified team. We want one of our Pisco cocktails to be the star, accompanied by a dish from our cuisine served with a wine from our land. Additionally, we want to see the best spirit in the world offered with dessert. It's time for this to become a custom in Peruvian restaurants. […]
Is a taster born or made?
A question that I often ask my students when we start our tasting classes: Is a taster born or made? Does a taster need to have a specific career? Can a lawyer, economist, or doctor become a taster? Can a Pisco producer also be a taster and participate in national Pisco competitions? In this case, wouldn't they be judge and jury? […]
More than 400 years "Los Mojoneros". (The Tasters).
On Monday, June 20 at the Institute of Wine and Pisco "idvip" we presented the Peruvian Taster Association "ASPERCAT", established in July 2015, this association was born with the sole purpose of the development and improvement of the profession of Taster in Peru. And as in all these wine events, history was the protagonist. […]