{"id":6625,"date":"2025-02-10T13:52:40","date_gmt":"2025-02-10T13:52:40","guid":{"rendered":"https:\/\/liviopastorino.com\/?p=6625"},"modified":"2025-02-10T16:23:30","modified_gmt":"2025-02-10T16:23:30","slug":"el-arte-de-comunicar-y-degustar-el-pisco","status":"publish","type":"post","link":"https:\/\/liviopastorino.com\/en\/el-arte-de-comunicar-y-degustar-el-pisco\/","title":{"rendered":"The Art of Communicating and Tasting Pisco"},"content":{"rendered":"
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The Art of Communicating and Tasting Pisco<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Placeres Magazine,<\/a> edition No 12, grateful for the opportunity<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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It is always important to reiterate the relevance of conveying a consistent message when talking about pisco. Let us remember that pisco is not a liquor, but a distilled spirit. According to the current Pisco Designation of Origin regulations, there are three types of pisco: pure, green must (mosto verde), and blended (acholado). Additionally, eight pisco grapes and twelve different varieties of pisco are recognized, which are classified as follows:<\/p>

Pure Piscos: Made exclusively from one of the eight pisco grapes. These are divided into less aromatic (Quebranta, Mollar, Negra Criolla, and Uvina) and more aromatic (Italia, Torontel, Moscatel, and Albilla).<\/p>

Green Must (Mosto Verde) Piscos: Produced from partially fermented musts, which are subdivided into three groups: those from less aromatic grapes, those from more aromatic grapes, and blends (acholados).<\/p>

Blended Piscos (Acholados): Produced from mixtures of grapes, fresh musts, fermented musts, and piscos.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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On the other hand, pisco can only be produced in five regions of Peru, up to an altitude of 2,000 meters above sea level. These regions are Tacna in the valleys of Sama, Locumba, and Caplina; Moquegua; Arequipa; Ica; and Lima, with special mention of the Uvina pisco grape (pisco Uvina), whose production is limited to the districts of Lunahuan\u00e1, Pacar\u00e1n, and Z\u00fa\u00f1iga in the province of Ca\u00f1ete.<\/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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Pisco is a Designation of Origin and, according to the regulations, must have an alcohol content between 38\u00b0 and 48\u00b0 vol. Before bottling and commercialization, it must rest for at least three months in containers made of glass, stainless steel, or other materials that do not alter its physical, chemical, and organoleptic characteristics. The word 'pisco' belongs to the Peruvian State and can only appear on the label if the producer has authorization from the Directorate of Distinctive Signs of the National Institute for the Defense of Competition and the Protection of Intellectual Property (INDECOPI).<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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How to Appreciate and Taste Pisco?<\/p>

Pisco should be colorless, clear, and bright. By regulation, it is prohibited to age it (store it in wooden barrels), and it should not contain suspended particles. Additionally, it is distilled in batches 'to proof,' meaning its alcohol content is not adjusted with water or other additives. In the first olfactory impression, the alcohol should not be aggressive but light and pleasant. The characteristic aromas of the grape, specific to each variety, should stand out. Primary Aromas: Characteristic of the grape variety, determined by the cultivation area and the type of grape. Secondary Aromas: Produced during alcoholic fermentation, especially in the initial phase. Tertiary Aromas: Developed during the resting period of the pisco, thanks to the evolution of its volatile components.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Alcohol is the first sensation that impacts the palate. It should be balanced and harmonize with the aromas. Pisco should feel warm, not burning, and provide flavors that, in some cases, can be sweet, highlighting the fruity notes identified in the nose. These characteristics should persist on the palate for several seconds. Enjoy pisco responsibly. Until 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 No. 12 february 07, 2025<\/p>

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Pisco & music<\/p>