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. […]
From the land of Pisco... "The secrets of tasting"
Something that really fascinates me is sitting in front of a glass of Pisco and having to evaluate it. Even though in national contest we don't know where the Pisco in front of us comes from (blind tastings), we are told the grape variety and type of Pisco. […]
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. […]
Modifying The Regulations, Pisco Appelation Of Origin Part 2
The working meeting in Ica was convened by Dr. Ray Meloni Garcia, Director of Distinctive Signs of (Indecopi), to discuss the proposal to modify the Regulations of Pisco Appellation of Origin, presented by the Regulatory Council of the Appellation of Origin.[…]
Modifying The Regulation Of The Appelation Of Origin Pisco.
I was invited to the Indecopi meeting (authority responsible for the implementation & enforcement of competition policies in Peru), on the new proposal to modify the Pisco Appellation of Origin Regulation, there are some important points in this modification that I would like to discuss: Is pisco a wine spirit or a grape spirit? This must be completely settled. Another point is imported yeasts, should producers used or not? […]
In the land of pisco.... same message
Reading on social networks and especially on Facebook there is a group called Amigos de la Denominación de Origen Pisco, "Amigos..." I went to the dictionary to look up the definition of friends or friendship: "Personal, pure and disinterested affection, shared with another person, which is born and strengthened in the treatment". […]