Pisco
Origins
When it comes to Pisco, one has to be careful when talking about where the best comes from - Peru or Chile - depending on who you ask (and we certainly aren’t here to settle that debate!) Additionally, the two styles of Pisco that are created in each country are vastly different in the grapes they use and the methods for which the spirit is produced.
Pisco, a lot like many spirits in the New World, is a product of colonization and European conquest. Running out of wine in Latin America, the Spanish brought in their own grapes and began to plant vineyards by the mid-16th century. The Jesuits who were exploring and settling in the region kept the best grapes for themselves and anything that was given to the local populations. And of course, they began to distill those grapes and create what we now know as pisco!
Pisco became a local favorite in the now countries of Peru and Chile. So where did the split happen that made the product from these countries so different? Well, during the 19th century with the onset of the Napoleon conquests and the American Civil War, Peru decreased its production of grapes (and therefore pisco) to make cotton and other products in this process of industrialization. Chile however, doubled down and pisco’s popularity increased. This led to Chile acquiring their D.O. (Denomination of Origin) in 1931, while Peru didn’t acquire theirs until 1999 - even though Peru had a longer history of producing the product and that it was named after the Peruvian town of Pisco! To this day, the two countries argue about which style is best and who made pisco first!
What Makes it Pisco?
How is it made?
Peru - Grapes grown at the same vineyard as the distillery must be fermented and those recently fermented musts of the grapes are used in the distillation process. Fermentation can occur without maceration, full maceration, or partial maceration of the grapes. Distillation must begin immediately after that fermentation process concludes.
Chile - The grapes are macerated and then fermented in a a style of marc (very similar to grappa in that it is made from grape skins, seeds, and stems). That marc is then distilled in a continous still. Unlike Peruvian pisco, it can have its proof lowered by adding water post-distillation.
Legal Specifications?
Peru
• Can be made from Torontel, Moscatel, Quebranta, Italia, Albilla, Uvina, and Negro Corriente grapes
• Is made in pot stills
• Is must be produced on the coastline of Peru (no higher than 2,000 meters above sea level)
• Must be rested for at least three months in glass or stainless steel containers.
• Cannot be aged
• Nothing may be added to it (not even water)
• Final alcohol content must be between 38-48% ABV
Chile
• Can be made from Muscat, Pedro Jimenez, and Torontel grapes (and sub-varietals of these species)
• Can be aged in any style of wood barrel
• Water can be added but nothing else
Where can it be made?
Peru - Lima, Ica, Arequipa, Moquegua and the Locumba, Sama y Caplina Valleys of Tacna
Chile - Atacama and Coquimbo
Tasting Notes &
Popular Expressions
Peru - Peruvian pisco tends to have notes of ripe banana, apples, hay, orange blossom, lemongrass, and toasted nuts.
Chile - Chilean pisco tends to have more citrus, white flower, stronger grape and wine flavors, earthy and also having a creaminess to them from the aging process.
Suggested Brands - Barsol, Caravedo, Kappa,
& Pisco Porton
Suggested Cocktails - Pisco Sour, Chilcano, Caspiroleta, & Té Piteado
Brandy: A Tasting Guide
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Understanding Tasting Brandy
Brandy as a category is also a really large category of spirits if you combine it with eau de vies (any spirit made from fruits or vegetables). You can range from apples, to grapes, to even carrots! For this tasting though, we’ve limited to the main four categories that we’ve highlighted in this section to give you a great grasp of the more popular expressions of brandy.
When you’re tasting different styles of brandy, what you’re going to be looking for are a few big telltale signs about what’s actually in your glass. First, let’s look at the color. Is there any color? If so, where does it come from. Is this coming from what it’s made from, or is this coming from an aging process? What do you smell and taste? Both of these senses are intricately linked together. Are there apples notes? Baking spices? Or maybe just the strong smell of grapes?
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The Art of Tasting
Tasting through the offerings of brandy below is a really fun experience. Most people skip over brandy as a category because they prefer wine or whiskey. Why not try the best of worlds?! You’ll notice how the production and the materials from of each spirit is made from. You’ll also notice how the different styles of distillation and aging (or not aging) play a large role in what the spirit tastes like.
- Dry or Sweet? (How much sugar?)
- Smooth or Rough (Alcohol content!)
- Clean or Dirty (What texture does it have?)
- Is it light and delicate or bold and aggressive?
- Soft or Biting?
- Does it dissipate quickly or linger?
- Is it fruity or floral? (What type of fruits are used?)
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Sample Flight
We recommend placing the following side by side and tasting them to get a full spread of the different styles of agave that are out there. The best way to do this is to get several glasses and pour one ounce samples of each. To taste, take a small sip. Then take a second sip and let it swirl around your mouth and tongue before swallowing. Then, take a third sip and repeat step two. Don’t worry, you don’t have to swallow all of these spirits (you can if you want to!). Many of us professionals will swish the spirit around our mouths and then spit it out into a separate receptacle. We always make sure we’re as responsible as possible when tasting spirits so we don’t get inebriated when trying multiple spirits or drinks. Don’t forget! - take a sip of water between each new sample to cleanse your palate!
1 - H by Hine VSOP
2 - Delord Napoleon Armagnac
3 - Busnel VSOP Calvados
4 - Domaine d’Esperance Blanche Armagnac
5 - Laird’s Straight Apple Brandy, Bottled-in-Bond
6 - Kappa Pisco (Chile)
7 - Caravedo Mosto Verde Pisco (Peru)
Want to get extra crazy? Have a friend place them in front of you without you knowing which are which. This is what we call a “blind” tasting because you won’t know what you’re drinking until the very end! This allows for the most non-judgmental tasting approach to find out which is your favorite!