Cheers is dedicated to delivering hospitality professionals the information, insights and data necessary to drive their beverage business by covering trends and innovations in operations, merchandising, service and training.
Issue link: http://read.dmtmag.com/i/524520
www.cheersonline.com 47 June 2015 • A PRIMER ON PERUVIAN PISCO Both Peru and Chile lay claim to creat- ing pisco, and I, for one, am not going to take sides on who's right. Both coun- tries make wonderful grape distillates that are distinctively different in how each is produced. With so much to cover, and so little space, I've decided to focus on Peruvian pisco for this tasting. Some of the factors that make this spirit unique are that it is only produced in pot stills and never in a continuous column. Peruvian pisco is also one of the only spirits distilled to bottle strength and is never allowed to be diluted. The fi nal distillate must be aged for a minimum of three months in vessels made of glass, ceramic or stainless steel that will not alter the organic properties. And nothing that could alter the fl avor or alcoholic strength can be added to the pisco. In addition, there are three distinct types of pisco produced in Peru: Puro: a pisco made from a single variety of grape; these can be either aro- matics or nonaromatics. Acholado: this refers to a pisco made from a variety or blend of several grape varietals. Mosto Verde: the pisco must be distilled from partially fermented must when there is still sugar present in the juice; it can produced from any type of grape varietal. But what really makes Peruvian pisco special is the use of both aromatic and non-aromatic grapes. Furthermore, these grapes must come from fi ve coast- al valley regions of Peru: Moquegua, Tacna, Arequipa, Ica and Lima. The aromatic grapes used for pisco in Peru are Italia, torontel, moscatel and albilla. The four non-aromatic grape varietals are quebranta, negra criolla, mollar and uvina. Now, let's get to tasting some Peruvian piscos! BARSOL PRIMERO QUEBRANTA Puro—Quebranta 40% ABV Nose: Beautiful baked pear followed by stewed fruits—black cherry and citrus— giving way to slight vegetal notes and freshly cut grass. Palate: A crisp mouthfeel, with peppery spice leading to ripe tree fruits and just a nod of caramel sweetness. Finish: Long, drawn out and reminiscent of pleasant citrus. By Tony Abou-Ganim