Cocktail Magazine, Issue No. 66, thanking you for the opportunity.
They always say that Pisco is meant to be savored sip by sip, by kisses. There are beautiful stories about our national spirit. One of my favorites is about a president of Peru in the 1920s who would have a glass of Pisco every day after lunch, taking 40 minutes to finish it. One day, out of curiosity, someone asked him, "Why do you take so long?" His response was, "Because Pisco is meant to be savored." The first thing you should know before tasting Pisco is that it's a highly alcoholic spirit, usually 42° or higher.
Let's do something different from just tasting; let's start with the nose and then move to sight. Remember that sight doesn't change, but there are aromas that dissipate within seconds of pouring the Pisco into the glass. We must perceive them. Our six senses are connected. Sight is the fastest to inform us, but smell is what gives us precise information about what we have in front of us: whether it's pleasant, unpleasant, aggressive, or edible.
The first sniff should be done without swirling the glass. Let the alcohol invade your nose; it should feel fresh. Once you've done that, what else do you perceive? We have the descriptors of Pisco according to its variety. We continue as we do with wine. We swirl the glass and engage our senses, searching for aromas, sensations, memories, and, above all, using our sixth sense: memory. In terms of sight, it can be transparent, colorless, shiny, without suspended particles. Viscosity appears as a thin cord of small, oily tears at the top of the glass. This indicates the presence of alcohol and glycerol. Now, let's move to the palate. But before drinking the Pisco, take a sip of room temperature water to refresh your palate. In the mouth, hold a small amount to recognize the flavors. Quality is reflected in smoothness. In terms of taste, we'll perceive sweet, salty, acidic, and bitter sensations, confirming what we perceived through our sense of smell, as well as tactile sensations such as astringency, spiciness, silkiness, and richness. Next, we perform the slurping technique, (barboteo), swirling the spirit in the palate and then allowing a small amount of air to enter, gradually warming it as it passes through the Pisco. Finally, exhale through your nose. The warm air, as it exits, comes into contact with our olfactory bulb, allowing us to recognize a variety of aromas, which we call the aftertaste. Repeat this exercise several times.
Due to its nature, Pisco is warm but fruity and sweet (due to the alcohols and glycerols), without losing warmth, sweet sensations, aromas, and especially the lingering pleasant flavors in the palate. Well-made Piscos will be warm and generous; never aggressive, spicy, or burning. "Sight is not the only sense that plays a leading role in a tasting. The nose, for example, plays a fundamental role in this noble art. Terms such as perfume, smell, aroma, and bouquet designate the pleasant smell, more or less intense and complex, that emanates from a wine (or Pisco). The smell depends on the grape variety, origin, age, and state of preservation." Enjoy Pisco responsibly.
Until next time!
By Livio Pastorino Wagner
Sommelier, Specialist, and Pisco Taster
Registration: CRDO-PISCO 2020 RCO-034-2011
@elmagozurdo
Pisco & music
Posted in Cocktail Magazine Edition No.66 july 07 2023
july 2023
Translation assistance was provided by a language AI translation tool.
Since 2006 Spreading Pisco Culture to the world
#lapiscoteca #piscosour #winelover #pasionporlacata #bar #elpiscoesdelperu #vino #vinosdelperu #pisco #piscolover #Lima #Peru @Piscorevista @elpiscoesdlperu @elmagozurdo @aspercat1
"All rights reserved. Total or partial reproduction is authorized as long as proper credit is given to the author and active links to the source are provided." www.enelpaisdelpisco.blogspot.com
Comentarios
Publicar un comentario