Which pisco do I like the most?

 Cocktail magazine Edition No 65. Thanking the opportunity.

Today I can tell you that it's difficult to know which pisco I like the most. I didn't used to think that way. I would go for Quebranta without looking at the others, until I discovered that each of the grape varieties used to make pisco has its own personality and characteristic.

Quebranta shows its freshness and strength upon entry into the palate. On the other hand, the aftertaste brings back a sensation of black raisins and grape that is indescribable. In my opinion, our native grape adapts to all types of climates, sandy and rocky soils. It is accustomed to surviving with the bare minimum: little water, no organic matter, fertilizers. It concentrates all its energy in its fruits and protects the survival of its species by providing sweetness. This allows for the creation of a unique distilled spirit. Sometimes it's impossible to finish one cluster because of how sweet it can be. The best ones are in Ica.

Negra Criolla (Black Creole), is one of the first varieties that arrived in this part of the world.

Fresh, strong, rustic. On the nose, it offers memories of the countryside and the woody stem of the vine. In the palate, it resembles Quebranta with its strength, warming the mouth with herbal and fruity sensations. I like the ones from Ica, Arequipa, Moquegua & Tacna, although they are already producing it in Lima.

In terms of aroma, Mollar gives off notes of white fruit, apple, herbal sensations, and raisins. It's more subtle than the previous two. Let's not forget that Negra Criolla (Black Creole), and Mollar are the grapes that mutate to create Quebranta. The ones from Lima & Ica are very good. 

Pisco Uvina can only be made in the districts of Pacarán, Zúñiga & Lunahuaná in Cañete 186 km south of Lima, It's the smallest Pisco A.O. These piscos are surprising for their fresh aroma of olive, fruit, and leaves. There are also red fruits like strawberries. I recommend going to the indicated districts to try them; the experience is unforgettable.

Among the most aromatic ones, we have Italia, an explosion of aromas of tropical fruits, pineapple, melon, lime, orange, jasmine flowers, geraniums & blonde raisins. There are plenty to choose from. Many people find this variety overwhelming due to the number of aromas. I think it is very fun and fantastic. Look for the ones from Tacna, Ica, and Lima.

Torontel, widely produced in Ica, stands out for its subtle aromas and hints of orange, orange blossom, infusions, lemongrass, or blonde raisins. The Mosto Verde (Must Green), made from Torontel is a delight. Don't miss it.

Moscatel is produced in limited quantities. I like the ones from Caravelí-Arequipa and Moquegua with their refined aromas and flavors. It's called the Sofia Loren of pisco for its elegance, flowers, roses, jasmine, white fruits, peach, peach compote, and vanilla. A pleasant spicy finish, reminding us of ají amarillo, the king of Peruvian cuisine. These piscos are worth the effort to find in Lima.

The low-profile grape variety Albilla stands out in the Lima region, although I have tried some extraordinary ones in Ica. It's the least aromatic and subtle. I recognize it by its aroma of chamomile infusion, citrus, lime, syrup, or blonde raisins. I'm not a master distiller, but the ones I've talked to tell me: "It's the best grape for acholados (blending) piscos and it rounds it off, providing smoothness."

Because of all this, I can no longer say which one I like the most. I encourage you to try all the varieties of pisco. 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

In issuu

Posted in Cocktail Magazine Edition No.65  june 08 2023

Spanish version

Another Pisco Web

june 2023

Translation assistance was provided by a language AI translation tool.

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