Pisco: Pride with Denomination of Origin
Reviewing the Denominations of Origin we have in Peru, we now total 11. We started with Pisco in 1990, followed by Giant White Corn from Cusco (2005), Chulucanas Ceramics from Piura (2006), Ica Lima Bean (2007), Villa Rica Coffee from Pasco (2010), Loche Squash from Lambayeque […]
The Value of Evidence: Quebranta and the Documented Origin of Pisco Mosto Verde
One thing I have learned from my history professors and from years researching the history of pisco is that every claim must be supported: by a document, a notarial record, or a reliable source that allows us to affirm that something actually happened. […]
No Grand Medals at the 2025 Regional Competition: The New Tasting Sheet
Another important topic I would like to address is the new scoring system and the handling of the tasting sheet. It is essential to practice with the new sheet and become familiar with the new scoring methodology. […]
“They Asked Me If It Was on Your List…” and the New Way to Score Pisco That Everyone Should Know
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?” […]
From Doubt to the Great Gold Medal
"I’m going to share some insights about the 2025 National Pisco Competition, which was held again after 6 years. […]
Uvina: The grape from the valley that cannot be replicated“
"Among the warm valleys of southern Lima, where Quebranta gives way to other forms of life, grows a unique grape variety in the world: Uvina, […]
Negra Criolla: when the “simple” becomes excellence
“Without a shadow of a doubt, Father Bernabé Cobo stated: ‘The most useful and necessary plant that the Spaniards have brought and planted in this New World is the vine.’” (Cobo, Bernabé. Historia del Nuevo Mundo, 1653). […]
Between Experience and Challenge
«Among all the pisco contests held each year, I believe the most important—especially considering the large number of producers and samples they attract... «[…]
A Whispering Pisco
Another non-aromatic or less aromatic variety of grape used for pisco is Mollar. This variety, along with Listán Prieto or Negra Criolla (Black Creole), gave rise by mutation to our emblematic grape Quebranta. […]
"Aromas of Time: Moscatel and Italia"
“Only a thousand bottles?” asked one of the foreign participants after a talk on how to appreciate pisco.
“Yes,” I replied, adding: “That’s what the back label says — 1,000 bottles, and this one is number 765.” […]