{"id":4697,"date":"2024-02-06T18:16:59","date_gmt":"2024-02-06T18:16:59","guid":{"rendered":"https:\/\/liviopastorino.com\/?p=4697"},"modified":"2024-02-26T13:57:34","modified_gmt":"2024-02-26T13:57:34","slug":"en-el-pais-del-pisco-mosto-y-yema","status":"publish","type":"post","link":"https:\/\/liviopastorino.com\/en\/en-el-pais-del-pisco-mosto-y-yema\/","title":{"rendered":"In the land of Pisco... Mosto & Yema"},"content":{"rendered":"
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In the land of Pisco... Mosto & Yema\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Revista Cocktail<\/a> editi\u00f3n No 49, grateful for the opportunity.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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In the current Appelation of Origin Pisco regulations from February 2011, there is no type of Pisco called Mosto & Yema. However, in the market, we find the mention of \"Pisco Mosto & Yema\" in some brands. What does this mean? Mosto flor, or mosto yema, or mosto l\u00e1grima, refers to the first must, also called the one from the first pressing. This is the result of the grapes being crushed by gravity when they are emptied into the press, the destemmer, or the vat. The must (juice) flows on its own, by the weight of the grapes, and exerts no additional pressure.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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As tasters, can we perceive any difference between Mosto & Yema Pisco and other types of Pisco? The truth is, we cannot. We could say it's slightly softer, more viscous, but that same characteristic is found in most types of Pisco. It seems more like a marketing issue, which is legitimate & commercial. It's important to inform the consumer. Can we compare Mosto & Yema with Mosto Verde? (Green Must pisco?). The production process is different, except that: What if we interrupt the fermentation of Mosto & Yema, as we do in Mosto Verde, and make a \"Pisco Mosto y Yema Mosto Verde?\" I have not yet tasted a Pisco of that kind.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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The same goes for Piscos made in Falca. Falca is a very old still consisting of a pot with its lid, a cannon, and a pool. In turn, the alembic consists of 4 parts: pot, cap, swan neck, and coil. I discussed this issue with a tasting professor some time ago, and he told me: \"Piscos made in Falca should be separated from those made in alembics in Pisco contest.\" Can tasters perceive differences? It's very subjective; so far, we have not found marked differences in contests, nor is there a distinction between Falca or pot still Pisco. Only one caveat: we need to see which Falcas we're talking about because there are Falcas with calicanto lids (a mixture of lime, sand, cement, and stones) and others that use metal lids. Most Falcas are found in Ica. I wonder, do Piscos made in other stills that the current regulations allow, such as \"Charentais\" (a still used to make cognac), offer any differences in tasting? No. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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\"Pisco, depending on a series of factors in its production, offers us greater intensity in aromas, memories of fruits, herbs, a warm entry in the mouth, freshness, silkiness, richness, with the presence of alcohol, strength on the palate, long persistence, etc. This is achieved by producing in any of the stills allowed by the regulations of the Pisco D.O. For me, Pisco should be fresh, like a good Quebranta from Ica.\"<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Remember, if you buy Pisco, look for the Authorization to Use the Pisco Appelation of Origin and the corresponding number on the label. Always drink responsibly.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\tTil next time!\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
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By Livio Pastorino Wagner\nSommelier, Specialist, and Pisco Taster\nRegistration: CRDO-PISCO 2020 RCO-034-2011\n
@elmagozurdo<\/a>

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Cocktail Magazine<\/a> No. 49, february 07, 2022.<\/p>

Cocktail magazine (spanish) in issuu<\/a><\/p>

Pisco & music<\/p>