Cocktail Magazine, Issue No. 67, thanking you for the opportunity.
Last week, I was conducting a spirits tasting at the International Diploma in Marketing and Commercialization of Spirits at the Universidad Privada San Juan Bautista in Ica. I appreciate the opportunity. This university is currently the only one offering a degree program in Enology and Viticulture. During the tasting, we worked with various domestic and imported spirits. The course included specialists in marketing, producers, engineers, tasters, sommeliers, bartenders, and master distillers from different regions. Additionally, we had the contribution of a Peruvian distillery that produces vodka from native potatoes. We concluded the week with a pisco tasting on Friday, engaging in several exercises proposed by Engineer Juan Carlos Palma.
These exercises focused on the sensory differences between a Torontel grape-based pisco and a Bolivian Singani, both grape-distilled spirits, as well as between different grape varietals - Quebranta, Torontel, and Albilla. In all these exercises, the students demonstrated their ability to identify characteristics and differences in each of the presented samples.
Another exercise proposed by Engineer Palma was to identify sensory differences in distillation between stainless steel stills and copper stills. Here are some key points:
(i) Copper is an excellent heat conductor, ensuring even heating across the metal surface.
(ii) It profoundly impacts the final flavor of the product, helping master distillers control the flavor and reduce bitterness.
(iii) Negative contributions during distillation are minimized.
(iv) It absorbs sulfur and its compounds, which are undesirable.
(v) Copper helps maintain the spirit's sweetness, enhancing the final product.
On that day, we verified that all these attributes of copper are well-founded. Over time, new materials like stainless steel have been introduced; however, in Europe, they will never replace their copper stills with any other material.
In the initial days of the course, we worked with whiskey, rum, cañazo, vodka, and tequila from various categories. Remember that tasting involves engaging all the senses, aiming to reach the level of identification. Achieving this in such a short time is challenging, but we can indeed perceive differences among the spirits. That's what we accomplished during these days of work. In Peru, there's a potential of 160,000 tons of fruits for producing spirits (agraria.pe 2015). I had the honor of participating in the tasting project of Sierra Exportadora with Professor Jorge Llanos Goyena (1957 - 2020). As a result of this, we discussed with the students the substantial amount of table grapes (red globe) available in the market, which can also be used as raw material for producing grape-based alcohol, vodka, and gin by adding juniper and the corresponding botanicals.
According to the Regulation of the Denomination of Origin Pisco, it is prohibited to use it for the production of our national drink.
Title I, Article 1. - Legal Basis and Definitions
1.18 Pisco: "It is the product obtained exclusively by distilling freshly fermented musts of pisco grapes, using methods that maintain the traditional principle of quality; and produced on the coast of Lima, Ica, Arequipa, Moquegua, and the Valleys of Locumba, Sama, and Caplina of Tacna." It is essential to reactivate the Regulatory Council of the Denomination of Origin Pisco. Our national cultural heritage deserves this effort. 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.67 august 07 2023
august 2023
Since 2006 Spreading Pisco Culture to the world
#pisco #piscoperu #piscotonic #piscospiritofperu #piscopremium #piscotime #piscosour #perulibre #piscomule #cocktail #cocktails #alcohol #drinks #drinkup #drinkstagram #lspirit #mixology #cheers #siponpisco #piscolover #Tacna #Moquegua # Arequipa #Ica #Lima #Peru
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