22/11/2025
"For all those who think that being a sommelier is the same as being a taster, they are absolutely wrong, because the sommelier, in addition to knowing and understanding wines and strains, DOC, etc. etc. has to be a gourmet..."
Sommelier Rosario Fraga de Leon
From the land of pisco...
On the other hand, pisco can only be produced in five regions of Peru, up to an altitude of 2,000 meters above sea level. These regions are Tacna in the valleys of Sama, Locumba, and Caplina; Moquegua; Arequipa; Ica; and Lima, with special mention of the Uvina pisco grape (pisco Uvina), whose production is limited to the districts of Lunahuaná, Pacarán, and Zúñiga in the province of Cañete.
Pisco is a Designation of Origin and, according to the regulations, must have an alcohol content between 38° and 48° vol. Before bottling and commercialization, it must rest for at least three months in containers made of glass, stainless steel, or other materials that do not alter its physical, chemical, and organoleptic characteristics. The word 'pisco' belongs to the Peruvian State and can only appear on the label if the producer has authorization from the Directorate of Distinctive Signs of the National Institute for the Defense of Competition and the Protection of Intellectual Property (INDECOPI).
How to Appreciate and Taste Pisco?
Pisco should be colorless, clear, and bright. By regulation, it is prohibited to age it (store it in wooden barrels), and it should not contain suspended particles. Additionally, it is distilled in batches 'to proof,' meaning its alcohol content is not adjusted with water or other additives. In the first olfactory impression, the alcohol should not be aggressive but light and pleasant...
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https://liviopastorino.com/en/el-arte-de-comunicar-y-degustar-el-pisco/
Where pisco is the only protagonist!
