Issue link: http://digital.copcomm.com/i/504216
may 2015 / the tasting panel / 101 PERUVIAN PROOF Eat This: Dark Peruvian and Belgian chocolate Sip This: Portón Mosto Verde Acholado Pisco Peru's national spirit, pisco, is receiving deserved attention from mixologists for its unique flavor profile and versatility in cocktails. Made entirely from grapes, strict guidelines govern the production of Peruvian pisco, including that it can only be distilled to proof, and nothing, not even water, can be added. It also carries a Denomination of Origin and must be made in specific regions of Peru—including Ica, where Pisco Portón is handcrafted at Hacienda La Caravedo, the oldest distillery in the Americas established in 1684. Pisco Portón, created by Master Distiller Johnny Schuler to be the finest expression of Peruvian pisco, is a mosto verde acholado, meaning that it is made from the must, or freshly pressed juice, of a blend of grapes which have been only partially fermented. The result is more flavor and aroma, and every bottle contains only 18 lbs. of the finest estate- grown grapes, distilled to 86 proof. Pisco Portón is the most awarded pisco in the world with over 150 international spirits awards for its taste and quality. Neat Notes: "Portón has a delicate salinity, with jasmine nose, chocolate dust on the palate and a backdrop of lime and grapefruit. The nose is crystal clean and the palate has a pleasant viscosity with no scratch on the finish. The citrus tones makes it a great base for cocktails. The pairing with the chocolates is one of the best here. The Peruvian chocolate brings out the floral tones of the Pisco while the Belgian chocolate's cocoa dust lingers on the palate and brings out Portón's spice." —Brian Bowden "Herbal, grassy, earthy, with pitted fruit, dried fruits and a long memory. This is a fine Pisco, sweet and round on the finish. Portón is also highly mixable beyond the Pisco Sour. It's intriguing how each type of chocolate opens up different flavor profiles of Portón, stimulating flowers and herb gardens from the dark chocolate and sweet lemon/lime notes from the chocolate truffle. I think it proves the brand's complex nature."—Bridget Albert LATITUDE WITH ATTITUDE Eat This: Caviar and crème fraiche on a gluten-free cracker Sip This: 49th Parallel Vodka The 49th parallels are circles of latitude in the Northern and Southern Hemispheres. In the case of 49th Parallel Vodka, it's the north, as this five-times distilled corn-based white spirit is produced in Ontario, Canada. A proprietary cold-filtering cap- tures the liquid first and then it is silver finished. But this is also a brand with a purpose. "My daughter has celiac disease," says brand owner Jim Elliott. "So I developed a vodka that was certified gluten- free. This is not just a trend for us; it's a way of life," he adds. "The 49th Parallel is where 150 years of the Russian vodka experience collides with the maturing yet discerning North American vodka palate," Elliott continues. "When you travel the 49th Parallel, you are committing to a vodka enhanced by the finest and purest Canadian ingredients." Neat Notes: "What an edgy vodka—it has attitude! It's alive with texture: smooth in and smooth finish. Nice caramel- vanilla middle. The crème fraîche accents the 49th Parallel's creaminess and the caviar's saltiness is subdued by the crispness of the spirit."—Meridith May "The sharp, crystal clear vodka is mellow, with hints of forest floor, lemon and a creamy vanilla. This is a classic pairing for all the senses: the richness of the crème fraîche rounds out this bright vodka and the caviar lends some extra earthiness to the mouth which then washes away with the generous body of 49th Parallel Vodka."—Michael Logan Miguel Solari, Brand Ambassador for Portón. Jim Elliott of Pangea Spirits treated us to sustainably raised Tsar Nicoulai caviar from California's Central Valley. Unlike other produc- ers, they do not mix eggs from dif- ferent fish; each jar contains eggs from a single sturgeon, packed at the time of order and preserved only with salt. Their Estate caviar features a medium-size egg with lustrous brown-black color, a fresh flavor and smooth, buttery finish. may 2015 / the tasting panel / 101