One of the most important topics in the Pisco tasting methodology course is the basic guide. It consists of three phases that are distributed according to one of our senses. It starts with sight (view): what do we perceive? Its appearance must be clear, transparent, and bright. Some call it a liquid diamond. In terms of tonality, it should be colorless. And due to its characteristic of non-aged distillate in oak, it will be crystal clear with silver highlights. Regarding viscosity, we will find a very fine strand of small oily tears with the presence of alcohol and glycerol in the glass. At that point, we define whether it's very watery or very dense. If we discover blue or green colors in the sample, it's a clear indication of lack of cleanliness of the pot still: rust, old age. Distilling work is very precise, delicate, and the participation of the master distiller is continuous. 24 hours on duty.
What follows is passing through the station of smell (aromas). First of all, we discard any production defects produced in the vineyards stages, at an organic (bulging) or chemical (acetone) level. Likewise, we have the aromatic profiles of Pisco grapes in the basic tasting guide. Among these, we can identify primary or varietal aromas, which come from the grape. Here we exercise with fresh bunches: we seek to recognize and memorize the fragrances found to later perceive them in Piscos. Some examples are the smell of fruits, herbs, countryside, vines, freshness, etc. Secondary aromas come from fermentation. In this case, to do the work, we have fresh musts. Like the primary ones, we will seek to memorize them to perceive them in Piscos. Some of their parameters are alcohol, sweet, memories of beer, bread, panettone, yeast, etc. Tasting is a constant training of our senses to make a correct evaluation.
Tertiary aromas are those offered by rest. The current Pisco A.O. Regulation, in its Article No. 5.6, indicates: "rest for a minimum of three months in glass, stainless steel or any other material that does not alter its physical, chemical and organoleptic characteristics before being bottled." This part of the tasting work is done by finding and memorizing the essences. Some of these remind us of fruits in syrup, jam, alcohol, syrup, etc.
Finally, when we bring the Pisco to our lips, we seek to relate its flavor to what was perceived in the nose: primary, secondary and tertiary aromas. When we say how it's "in body," we are not referring to the intensity of alcohol, but to structure, weight, and density. Thus, we define between light, medium, and full body.
We then continue with textures. It can be smooth, creamy, fresh, warm, dry, very dry, burning, or stinging. But the most important thing, in my opinion, is persistence. How long it remains in the palate after swallowing that sensation of fruit or alcohol. According to that indicator, we specify between low, medium, and high. The higher, the better. Remember, always drink responsibly.
Until next time!
By Livio Pastorino Wagner
Sommelier, Specialist, and Pisco Taster
Registration: CRDO-PISCO 2020 RCO-034-2011
@elmagozurdo
Pisco & music
Cocktail magazine Edition No..38 March 06 / 2021
Spanish version
March 2021
Translation assistance was provided by a language AI translation tool
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