Back To Basics
One of the most important topics in the Pisco tasting methodology course is the basic guide. It consists of three phases that are distributed according to one of our senses. It starts with sight (view): what do we perceive? […]
Tasting Talks
During a conversation among friends, the curious question arose of how tasters avoid getting drunk. I explained that tasters don't drink the evaluation sample in one go, as that's prohibited. Imagine what would happen! […]
The Acholados (Blended)
Where does the word Acholado come from? There are several stories about it, but the one I like the most is from the great Pisco cocktail maker, Bartender Hans Hilburg. He mentions that […]
Let's talk about Pisco
With the Peruvian Tasters Association "ASPERCAT", we have held three "Let's Talk about Pisco" conversations through the Zoom platform. The first one was "Does Pisco improve with age?" […]
something about our grapes and Pisco producing regions
We already know that according to the current regulations of the Pisco Appelation of Origin, Pisco can only be produced in Tacna, Moquegua, Arequipa, Ica & Lima. Additionally, our 8 Pisco grapes are: quebranta, mollar, negra criolla, uvina, italia, torontel, moscatel, and albilla. […]
Some highlights from the XXV National Pisco Contest
"A friend asked me, 'How is Pisco?' Pisco... as always, controversial, passionate, confrontational," to which I replied, "well... if it wasn't like that, it wouldn't be Pisco." Pure passion! […]
From the land of pisco... Cocktail Crafting with Pisco
Another of pisco's great strengths lies in its mixology; our flagship spirit is highly versatile. Let's take stock. […]
In the land of Pisco cheap Pisco?
I was in a supermarket buying Pisco when I heard someone behind me say, "Please give me a cheap Pisco! I have a gathering at my house." At that moment, I felt goosebumps on my skin. Cheap Pisco? […]
"There are no good or bad tasters, there are trained tasters..."
I was talking with fellow taster friends about the possibility of including sommelier students who are taking the methodology of tasting and Pisco tasting course in the Pisco contests, […]
Atypical Pisco?
Some time ago, during a national Pisco contest, a sample of amber-colored Pisco was presented. The table coordinator called the Director of Tasting to inform that this sample was outside the norm, atypical, and would not be evaluated. […]