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