Pisco Peruano Foto: Aníbal Solimano / Promperú

When applying this concept to pisco, we seek:  

Visual examination

Color: Absence of color. The liquid must be completely colorless and transparent.

Clarity: No suspended or settled particles in the bottom or surface of the glass. No opacity, no turbidity.

Brightness: The brightness is examined by the light that reflects on the pisco. It changes depending on the pisco and its manufacturing method.

Odor examination

When smelling a glass of pisco, the aroma must not be aggressive but light and gentle. Grape aromas according to each type, and smells of other ripe fruits (raisins, peaches, banana, eggfruit, fig, pecans) and flowers (jasmines, geraniums, roses, orange blossoms) must stand out. These shades vary depending on the aromatic description of each pisco variety, described by INDECOPI under the Technical Peruvian Regulation NTP 211.001.

Taste examination

The feel of alcohol will be the first to hit the taste sense. It must be balanced and in harmony with the aromas, warm, but not burning, and it will add the sweet taste that will stress and confirm the fruit or floral characteristics identified on the nose, which must persist and remain in the mouth for several seconds.

Tasting tool:

The glass used for tasting has a dramatic influence on the tasting of pisco. Consequently, in accordance with the international regulations for official competitions or technical tasting, the ISO or AFNOR glass must be used.

For hedonistic tasting, the glass used depends on the preferences of each person.

Soledad Marroquin M.
March 2008