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Myth #6- It doesn’t matter what grape variety of Peruvian pisco you use in cocktails

This is the 6th post of a series of mythbusters to clarify misconceptions about Peruvian pisco.

 

pisco types, peruvian pisco, piscologia

 

 

It does matter what variety of pisco you put in your cocktail. Every pisco type displays unique flavors and aromas that should pair with what you’re mixing.

 

Once again, we will turn to Kami to bust this myth about Peruvian pisco. She confirmed that each variety of pisco is unique, stating: “There are 8 grape varieties that can be used to make pisco, not to mention an infinite amount of Acholados, which are blends, that can take on any number of characteristics when combined. Blends aside, each of the 8 varieties offer us different flavor profiles”.

 

Kami continued to give us specifics about how different types of grapes are expressed in cocktails. “Uvina, for an example, is not a pisco I want to put into a pisco sour. It is one of the rare non-aromatics. It has vegetable, olive-like flavors – it’s really interesting. A cocktail made with Quebranta or Negra Criolla, two of the non-aromatics, are going to drastically change the profile of a cocktail originally crafted with the very-aromatic Italia. Aside from producers and brands of pisco, it is important to craft a drink around the explosive flavors of each grape variety. It’d be like pairing a sweet rose wine with a steak – no gracias”.

 

This confirms what we have said before- the type of pisco you put into your cocktail should be carefully chosen to match the ingredients. In doing so, you will create a harmony of flavors and appreciate the full potential of the clear Peruvian brandy.  

Myth#3: Pisco grapes are considered aromatic because they have muscat DNA

This is the 3rd post of a series of mythbusters to clarify misconceptions about Peruvian pisco.

peruvian pisco, pisco, pisco types

 

There are also Muscat-derived grapes in the non-aromatic category.

 

Before discussing this subject, let’s do a quick refresher on Peruvian pisco grapes. There are 8 grapes used for pisco production in Peru and they are divided into 2 categories: aromatic and non-aromatic. You can see the 4 grape varieties that fall into each category in the chart above.

There is a misconception circulating in the industry that the term “aromatic” applies exclusively to grapes with DNA from the Muscat family. While the four aromatics, Moscatel, Albilla, Italia and Torontel, are indeed derived from the Muscat grape, there are also two non-aromatic grapes with Muscat DNA: Negra criolla and Quebranta. Both of these red grape varieties come from Muscat of Alexandria (Moscatel de Alejandria in Spanish).  

The DNA of all the Peruvian pisco grape varieties is best explained in the chart created by Nico from Pisco Trail:  

 

pisco types, DNA pisco grapes, piscologia, peruvian pisco, pisco grapes 

Now if you hear the rumor that aromatic pisco grapes are the only grapes with DNA from the Muscat family, you can disprove it. Muscat of Alexandria gave life to the aromatic Italia variety, but it also deserves credit for giving us lovely non-aromatic Quebranta and Negra Criolla!

 

 

Source:

 

Vera, Nico. “Genealogy of Pisco Grape Varietals.” Pisco Trail, 2018, www.piscotrail.com/.