Pisco

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Pisco

• Geoffrey R Scollary

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PISCO

• Distilled spirit from grapes
• pisqu little bird
• Perú
• Chile

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(No Transcript)
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Production process

• Grapes
• Fermentation
• Distillation
• Drinking

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Grape Varieties

• Quebranta non-aromatic
• Muscat aromatic
• Italia - aromatic

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Pisco categories

• Pure
• single variety
• generally Quebranta
• Aromatic
• Mostoverde (green must)
• distil partially fermented must
• Acholada (half-breed) blend

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Pisco alcohol content

• 38o to 48o

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Pisco development

• After distillation, store in glass or stainless
  steel for 3 months
• material must not alter character
• no oak
• Bottle directly after ageing
• no additives

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Sensory Descriptors

• Viscous liquid
• Nose reflects
• spirit character
• fruit character from grapes

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Sensory Descriptors

• Palate
• Smooth
• Not obviously alcoholic

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Spirits

• 1. Tres Generacions Mostoverde
• 2. Tres Generacions Acholada
• 3. La Caravedo Puro - Quebranta
• 4. Don Benito Bohorquez Puro
• 5. Private Collection Puro Quebranta
• 6. Viñas de Oro Italia

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Pisco sour

•    Ingredients
•  
• 1 cup sugar
• 1 cup key lime juice
• 2 egg whites
• 12 ice cubes, crushed
• Few drops Angostura Bitter
• 2 cups pisco

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Pisco sour

• Preparation
• Blend pisco with sugar, lemon juice and
  Angostura Bitter.Add ice and finally the egg
  white. Blend a few minutes.Pour into small
  glasses and top with few drops of Angostura
  Bitter.
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•        8 servings