{"id":8329,"date":"2026-10-09T17:56:31","date_gmt":"2026-10-09T17:56:31","guid":{"rendered":"https:\/\/liviopastorino.com\/?p=8329"},"modified":"2026-10-09T20:40:31","modified_gmt":"2026-10-09T20:40:31","slug":"tres-experiencias-pisqueras-inolvidables","status":"publish","type":"post","link":"https:\/\/liviopastorino.com\/en\/tres-experiencias-pisqueras-inolvidables\/","title":{"rendered":"Three Unforgettable Pisco Experiences"},"content":{"rendered":"
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Three Unforgettable Pisco Experiences\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Placeres magazine edition No. 32<\/a> grateful for the opportunity<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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During July and August, I had the opportunity to take part in three outstanding pisco events, known as \u201cPisco Experiences,\u201d for which I am sincerely grateful.\n\nThe first took place at the Westin Hotel in San Isidro, Lima. Vi\u00f1as de Oro Winery
invited a group of sommeliers and tasters to enjoy this experience, led by sommelier Michael Jafet, the brand\u2019s ambassador. Jafet began with a brief introduction to the history of pisco, its production process, and the story behind the winery.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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The event continued in three stages. The first was a tasting of premium non-aromatic and aromatic piscos, known as Gold and Silver, respectively, paired with a selection of desserts, chocolates, citrus fruit preserves, cheeses, and other delicacies.\n\nFor the second experience, we moved to the bar, where we prepared
our own Pisco Sour using the pisco of our choice. In my case, I chose Quebranta. Each participant crafted their cocktail according to their personal taste.<\/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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During the third and final stage, with the sommelier\u2019s guidance, each participant created their own pisco acholado, a blend of different pisco grape varieties. In my case, I used the following formula: 60% Italia, 30% Quebranta, and 10% Moscatel. We signed our bottles and received our own acholado
complete with the creator\u2019s name on the label. It was truly a fun-filled evening.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Another pisco event I attended was held at Panchita restaurant under the name \u201cFestival of the Five Pisco Regions,\u201d led by master distiller and pisco expert Johnny Schuler. It was also a wonderful opportunity to reconnect with dear friends from the pisco world, including tasters, sommeliers, producers, and enthusiasts whom we had not seen in quite some time.\n\nAs always, we began with an introduction to the history of pisco, followed by a tasting of five spirits from Peru\u2019s different pisco-producing regions. Each showcased its distinctive character, shaped by the grape variety used, the local climate, and the geography of its place of origin.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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We paired the tasting with delicious dishes from Panchita\u2019s menu, recommended by the chef. We concluded with desserts
and cocktails, including the Pisco Sour, Pisco Punch, and pisco with passion fruit, each prepared using different piscos.\n\nThe brands I remember are El Mocho, Biondi from Moquegua, BSMM from Ica, Sobraya from Tacna, Cepas de Loro from Arequipa, and Altos de Azpitia from Lima.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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The final pisco experience was what we call \u201cNeat Pisco\u201d: an all-you-can-taste pisco buffet, a very interesting concept created by Luis Takehara. I would actually describe it as two separate experiences, since they have different price points.\n\nAt \u201cNeat Pisco,\u201d participants embark on a journey through Peru\u2019s five pisco-producing regions, with the opportunity to sample all three styles of pisco: puro, acholado, and mosto verde. For a single fee, guests can discover and taste an impressive variety of Peru\u2019s flagship spirit: eight single-varietal piscos made from eight different grape varieties, three styles of mosto verde, and the powerful acholados, (blended), bringing the total to twelve different offerings. Food pairings are included in the price.\n\nThat evening, I had the chance to try piscos that are not readily available in Lima,
as well as many that I had never tasted before.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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But there was more! For an additional fee, guests can enjoy a tasting of premium piscos priced above S\/ 150. (US$44.-)There, I discovered several new offerings, but one in particular stood out: an acholado (blended), made with Albilla and Italia grapes. I liked it very much.\n\nIt was an excellent experience at \u201cNeat Pisco.\u201d\n\nDo not miss these wonderful \u201cPisco Experiences.\u201d They are truly worth attending! Enjoy pisco responsibly.<\/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. 32<\/a>\u00a0 october 06, 2026<\/p>

Pisco & music<\/p>