Cocktail magazine Edition No 20 October 2018
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We were in a blind tasting evaluating Pisco Italia, and I must admit that when I first started consuming Pisco, Italia was not one of my favorites, but rather Quebranta. Over time, I learned to appreciate these Piscos with such marked aromas, exuberant in their aromatic structure, the sensations perceived in the nose and in the taste, that explosion of aromas is what catches my attention the most. And since the tasting is such a challenge, Italia is the Pisco that demands the most from me when it comes to evaluation. Some are very, very aromatic, and others are slightly, I would say more subtle, without losing that sensation of Italia grape. So much so that in the summers, I look for Italia grapes to taste and perceive their aromas, their taste, which is exactly what I perceive in Piscos of this variety.
I reaffirm, Italia is the most difficult Pisco to make. It takes a lot of dedication and above all, patience to achieve the perfect Pisco Italia.
Until some time ago, it was very difficult to find Italias without defects, as we know it's the hand of man that makes mistakes in the production process, nature fulfills its function completely. That is how we found problems in vineyards management, excessive use of sulfur, carelessness in the winery, poor fermentation technique, failures in the processes, deficient temperature controls, etc. Nowadays, these errors have practically disappeared, and we find excellent Piscos Italias on the market to enjoy.
In my opinion, Pisco Italia is a spirit that should have a higher cost than others. Some may disagree, and say "I don't like such intense aromas," but that doesn't take away from the fact that it's a product that demands a lot from the producer, and when it's well made, it's spectacular. The aromas in the nose and repeated in taste leave no doubt that we are dealing with a very versatile & high-quality distillate. Prepare a "Chilcano de Pisco" with Italia - the recipe: 1 slice of lemon, 2 oz of Pisco Italia, ice to taste, fill with ginger ale, highball glass, that's it! - a refreshing cocktail, and above all, the aromas of the Pisco are not overshadowed.
It's also curious that this Pisco, Italia, was exported to the United States (San Francisco), in the 19th century to make the famous Pisco Punch. I think the explosion of its aromas, the mouthfeel, and its quality played well for the bartenders at the Bank Exchange who offered it in the already famous cocktail.
Let me tell you an anecdote that is relevant. It was during a Pisco talk for foreigners, I had brought the three types of Pisco, pure, acholado, (blended), and mosto verde (green must). Within the pure, I included an Italia. At the end of the talk, as is usual, we chatted with the participants. Ideas came & went, and one of them approached and took the bottle of Italia. He read the label, "production 1000 bottles," I told him it was a product of low production and high quality. Incredible! He left me 50 soles (at the exchange rate of the day approx. US$.13.00.-), and took the bottle. Later I found out that he was a great enthusiast and connoisseur of spirits, like him, many around the world appreciate the quality of a well-made Pisco Italia. Take care, enjoy pisco responsibly.
Til next time!
By Livio Pastorino Wagner
Sommelier, Specialist, and Pisco Taster
Registration: CRDO-PISCO 2020 RCO-034-2011
@elmagozurdo
Pisco & music
spanish version
Cocktail magazine Edition No 20 October 22 / 2018
Translation assistance was provided by a language AI translation tool
October 2018
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