Versatility and Flavor in Every Drop
Placeres Magazine, edition No 10, grateful for the opportunity
The great versatility of pisco is always a topic of conversation, especially in the world of cocktails. Its twelve varieties allow us to enjoy it in many ways, even neat. To do so, we have three types of pisco: the pures, made with our eight pisco grapes varieties—seven of which belong to the species Vitis vinifera and one, the Uvina grape (Vitis aestivalis M.-cinerea E.× Vitis vinifera L.), exclusively cultivated in the districts of Lunahuaná, Pacarán, and Zúñiga in the province of Cañete, Lima. Each is distinct, grown across five regions with diverse soils and climates, offering a truly unique product. Then we have the acholados (blends), the result
of blending grapes, fresh musts, finished musts, or even finished piscos. This allows for infinite combinations. Recently, I’ve been tasting acholados (blends), of Mollar with Italia grapes and mosto verde (must green), of acholados (blends), with the same grape combination. These blends bring fresh sensations with herbal and earthy notes—truly remarkable.
But how do we evaluate them in a competition? Can we discern when it’s a blend of Mollar with Italia, Quebranta with Torontel, or Uvina with Albilla? Moreover, there are piscos made exclusively from aromatic grape blends, and current regulations do not prohibit these combinations.
At some point, it will be necessary to define parameters for assessing acholado (blends), piscos. We also have mosto verde (green must), the third type of pisco, which includes those made with the four less aromatic grapes, those with aromatic grapes, and blends of different pisco grape varieties. These are known as mosto verde of acholados (blends). Mosto verde (Green must), piscos are made from partially fermented musts, which are then distilled while retaining traces of sweetness or residual sugar (hence the term "green" must). If the fermentation process were allowed to fully complete, the distillate would come from a "ripe" must. These piscos offer smoothness and silkiness on the palate, while on the nose they evoke toasted aromas, syrup, and raisins. Their production requires a larger quantity of grapes, making them more expensive than pures or acholados (blends). It’s best to enjoy them neat to fully appreciate their quality, though, of course, it’s a matter of personal preference. There are no rules in this regard.
In our gastronomy, we also use pisco. I recall a chef friend who sent me his recipe for lomo saltado a la diabla, which includes a few drops of pisco during preparation. Nothing is more delightful than a touch of Quebranta to moisten a chocolate cake—an unparalleled combination. Personally, I’m not a fan of pairing pisco with food, but that doesn’t mean it can’t be done; it’s all up to individual taste. As for me, I prefer pisco as an aperitif or digestif, never during a meal. However, a few drops in a correcto coffee (as they say in Italy) or a carajillo here, though not very common, work wonderfully.
We are in the land of pisco. Yet, consumption remains low—barely half a liter per capita per year—which reflects the lack of a true pisco culture. While consumption improved for a time, the emergence of other national spirits—potato vodkas, gin, whisky, cane aguardientes, and fruit distillates—has diversified the market. Today, we have a wide range of national and imported alcoholic beverages. Enjoy pisco responsibly.
Til next time!
By Livio Pastorino Wagner
Sommelier, Specialist, and Pisco Taster
Registration: CRDO-PISCO 2020 RCO-034-2011
@elmagozurdo
Placeres Magazine, No. 10 december 07 del 2024
Pisco & music
December 2024
Where pisco is the only protagonist!
#lapiscoteca #piscosour #winelover #pisco #pasionporlacata #bar #elpiscoesdelperu #vino #vinosdelperu #pisco #piscolover #Lima #Peru #Moquegua #Tacna #Arequipa #Ica #piscopunch #piscosour #piscotonic #capitan #chilcanodepisco
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The pisco Uvina from Victoria de Los Sánchez surprised with its aromas of fresh olive leaf, white fruits, loquat, red fruits, and black raisins. I awarded it a gold medal.