{"id":6394,"date":"2024-12-18T21:31:07","date_gmt":"2024-12-18T21:31:07","guid":{"rendered":"https:\/\/liviopastorino.com\/?p=6394"},"modified":"2024-12-18T22:07:16","modified_gmt":"2024-12-18T22:07:16","slug":"versatilidad-y-sabor-en-cada-gota","status":"publish","type":"post","link":"https:\/\/liviopastorino.com\/en\/versatilidad-y-sabor-en-cada-gota\/","title":{"rendered":"Versatility and Flavor in Every Drop"},"content":{"rendered":"
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Versatility and Flavor in Every Drop<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Placeres Magazine,<\/a> edition No 10, grateful for the opportunity<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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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\u2014seven of which belong to the species Vitis vinifera and one, the Uvina grape (Vitis aestivalis M.-cinerea E.\u00d7 Vitis vinifera L.), exclusively cultivated in the districts of Lunahuan\u00e1, Pacar\u00e1n, and Z\u00fa\u00f1iga in the province of Ca\u00f1ete, 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\u2019ve 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\u2014truly remarkable.\n\n\nBut how do we evaluate them in a competition? Can we discern when it\u2019s 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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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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\u2019s best to enjoy them neat to fully appreciate their quality, though, of course, it\u2019s a matter of personal preference. There are no rules in this regard.<\/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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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\u2014an unparalleled combination. Personally, I\u2019m not a fan of pairing pisco with food, but that doesn\u2019t mean it can\u2019t be done; it\u2019s 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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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We are in the land of pisco. Yet, consumption remains low\u2014barely half a liter per capita per year\u2014which reflects the lack of a true pisco culture. While consumption improved for a time, the emergence of other national spirits\u2014potato vodkas, gin, whisky, cane aguardientes, and fruit distillates\u2014has diversified the market. Today, we have a wide range of national and imported alcoholic beverages. Enjoy pisco responsibly.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Til next time!<\/p>\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,<\/a> No. 10 december 07 del 2024<\/p>

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Pisco & music<\/p>