Keep in touch
If you require more information about our services or products please email us at team@italspirits.com
April 13 2011
Pisco ready to take the world stage?
In a nutshell, pisco is the Peruvian or Chilean take on brandy (the two countries are virtually over war over which piscoIn a nutshell,
Made by distilling wine then bottling it without aging, pisco is a white spirit that last had its heyday on these shores in the years before Prohibition.
Now pisco is attempting a comeback, and numerous brands are winding their way to the market.
Last year during my visit in California I find Pisco in every single bar of the west coast and Bartenders find it as great base spirit for their libation.
Pisco Patron is one of the new brand into the market:
a “mosto verde” pisco, Portón is made using wine that is not fully fermented, which leaves a bit of sugar in the spirit and, ostensibly, a smoother, silkier body.
Pisco Portón is rougher than I’d thought it would be. At 86 proof that might be expected, but I imagined it would be balanced by the sugar content. Not so: Portón is hot and spicy, complex with a mix of wood, phenol, smoke, and then a finish that offers the sweetness that Portón promises: honey, lemon, and fresh satsuma.
In today’s world of ultra-smooth spirits, the invariably funky pisco is an incredibly tough sell.
Of course I tried a Pisco Sour and not surprised was absolutely excellent :
Pisco
Fresh Lime and Lemon juice
Simple sugar
Egg white
A dash of Peruvian bitter
Garnish with large zest of lemon
Salute !
