The Tasting Panel magazine

March 2015

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Page 72 of 116

W ander through some Peruvian bodegas in Ica in February and you might catch a wild Pisco- fueled grape-stomp party. Or ten. February marks the beginning of Peru's Pisco season, when grape harvest begins and sets off a brandy-making process of such ancient tradition that you can read the story of the country's history in it. If you're not drinking Pisco yet, odds are you will be soon enough. Peru's emblematic grape spirit is getting deserved attention from international mixologists for its complex, unique flavor as a clear spirit. With renewed streamlining and promotion of Pisco production by A LOOK AT PERU'S PISCO, FROM GRAPE TO GLASS by Éva Pelczer Passions A Spirit That Awakens Jars of pisco—clay pots preserve the pisco and ensure quality. A vineyard worker harvests the grapes that will eventually be distilled into Pisco. PHOTO COURTESY OF MACCHU PISCO PHOTO COURTESY OF MACCHU PISCO

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