{"id":5833,"date":"2024-04-07T19:18:19","date_gmt":"2024-04-07T19:18:19","guid":{"rendered":"https:\/\/liviopastorino.com\/?p=5833"},"modified":"2024-04-24T19:10:47","modified_gmt":"2024-04-24T19:10:47","slug":"agregando-valor-al-pisco","status":"publish","type":"post","link":"https:\/\/liviopastorino.com\/en\/agregando-valor-al-pisco\/","title":{"rendered":"Adding value to Pisco"},"content":{"rendered":"
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Adding value to Pisco<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Placeres Magazine,<\/a> edition No. 02 grateful for the opportunity.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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After learning that the average price of Pisco abroad is US$ 7.50 per liter, I can affirm that it is below the quality offered by our flagship distilled spirit. Made with Pisco grapes, we first produce a wine and then distill it. It is not diluted, distilled more than once, or aged in barrels. It is distilled to proof, which means that the master distiller is at the forefront of the still, testing and separating the head and tail to keep the heart. The master is present throughout the process to achieve the best, making Pisco a unique product in the world.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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How can we ensure that Pisco has an internationally appropriate price for its quality? We need to add value to it. One idea proposed is to use tasters. The standard requires a chemical analysis for all Piscos, but not an organoleptic analysis
conducted by expert tasters certified according to the Peruvian standard INACAL NTP-ISO 8586:2014. This would add value to the national spirit.<\/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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If we encounter a potential buyer abroad and they ask what the difference is between the distilled spirit from Chile (which bears the same name) and Pisco, we know that the one from the southern country is cheaper and often included in wine packages. In Peru, there will be four or five wineries that can offer the complete package: wine and Pisco. However, let's be honest. Our wines still do not compete at the same level. I am sure they will in the future.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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As I have already explained, the arguments in favor of our Pisco are clear: better quality, freshness, no influence of wood, and with a great history behind it. In the end, the buyer\/distributor can decide on both, and especially on the one that offers greater benefits: wine and Pisco. Besides wine, what other products can we add to the portfolio? I bet on \"mistelas\" (an alcoholic beverage made by blending grape must and Pisco) and brandy (distilled from Pisco grapes aged in barrels). In particular, \"mistelas\" are high-quality products that are being promoted and have a wide variety of brands in the market.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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I remember that in Ica, the ladies used to drink \"mistela\" at family gatherings, as they considered Pisco too strong. We produce Pisco and \"mistelas\" in the Villacuri plain. Fresh, sweet, pleasant. Ideal as an appetizer and\/or
accompanying a dessert. They can be served cold or at room temperature, and even enjoyed alone. I have tried them with soda crackers smeared with blue cheese. The result is extraordinary.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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To improve the selling price abroad, we must add value to our Pisco, either by guaranteeing its quality with organoleptic evaluations
indicated on the label or by creating products that expand our portfolio. If wine is still not an option, we have \"mistelas,\" brandy, macerated products, liqueurs, and other fruit spirits. Let's enjoy Pisco 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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Placeres Magazine No. 02 april 05 2024.\u00a0<\/p>

Pisco & music<\/p>