{"id":6511,"date":"2025-01-15T01:17:10","date_gmt":"2025-01-15T01:17:10","guid":{"rendered":"https:\/\/liviopastorino.com\/?p=6511"},"modified":"2025-01-15T01:52:29","modified_gmt":"2025-01-15T01:52:29","slug":"el-pisco-en-la-copa-arte-tecnica-y-pasion","status":"publish","type":"post","link":"https:\/\/liviopastorino.com\/en\/el-pisco-en-la-copa-arte-tecnica-y-pasion\/","title":{"rendered":"Pisco in the glass: Art, technique and passion"},"content":{"rendered":"
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\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Pisco in the glass: Art, technique and passion<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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\"Tasting is transforming sensations into words\"<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Something that often happens to me with the first sample when I participate in a pisco competition is that it suffers the consequences \u2014 for better or worse \u2014 of my lack of concentration and mood. There are factors that influence tasters, some beyond their control. However, as the tasting progresses, one \"warms up,\" and much like in a sports competition, we find a steady rhythm that allows us to stabilize.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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The samples arrive, are evaluated, scored, and tasting notes are written. Then, another sample arrives, and the process repeats, up to a maximum of 30 samples per day (the limit allowed per taster). For this reason, it is recommended to warm up the nose and palate before starting the work. What does this mean? Pouring yourself a glass of pisco \u2014 preferably a Quebranta \u2014 to prepare the senses before beginning.<\/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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Details During the Tasting
For instance, something unexpected happens when the person serving the samples pours as if they were pouring water. The pisco falls too forcefully into the glass, generating bubbles that slowly disappear as the liquid settles. \"No, please!\" I usually say. \"When you pour, do it slowly and with care because the pisco must rest in the glass before being evaluated.\"<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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If it is shaken or moved abruptly, the aromatic components collide with each other, making it difficult to discern aromas and flavors. For this reason, it is essential to avoid sudden movements. Furthermore, the ideal temperature for working with pisco is between 16 \u00baC and 18 \u00baC, with a maximum of 19 \u00baC. On some occasions, we have conducted tastings with piscos at 12 \u00baC, allowing them to rest until they reach approximately 16 \u00baC. However, in competitions, these temperatures have not yet been encountered, as pisco is generally evaluated at room temperature.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Tastings in competitions must take place in closed environments, free of noise and strange odors. Each taster requires a workspace equipped with a table and chair, an impeccable white tablecloth, a plate of water crackers or unsalted bread, a bottle of water, a spittoon, a white napkin, a pen, and tasting sheets. These are the essential elements for carrying out professional work.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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The First Glass
The first glass of the morning is crucial, as the best time for tasting is between 10:30 a.m. and 12:00 p.m., before lunch. Observing the glass with the distilled spirit, the first step is view: What does it offer us? Transparency and cleanliness, without suspended particles. A pisco worthy of its name must always be transparent, limpid, and brilliant.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Next, we move on to smell, where we perceive the first olfaction. Here, the taster, trained in varieties, pisco grapes, descriptors, and tasting methodology, begins the analysis. Are there defects? Is the alcohol too high? Does it sting the nose? Do we detect unpleasant smells, or on the contrary, pleasant ones?<\/p>

At this point, we distinguish between aromas:<\/p>

Primary: resulting from the fruit.
Secondary: resulting from fermentation.
Tertiary: resulting from rest (aging).<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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We evaluate the balance of the pisco and its typicity in relation to the grape variety indicated. On the tasting sheet, the taster can write observations about the pisco being evaluated. Once the score is assigned, the tasting notes are collected, but tasters usually record the scores and sample codes on a separate sheet to verify results and measure their performance.<\/p>

Then, the next sample arrives, and the process begins a new. 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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january 14, 2025<\/p>

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Pisco & music<\/p>