Reply To: You are going to make your own pisco and you need to make decisions about the production process. Answer the following questions: 1) Would use commercial or native yeasts? Why? 2) What kind of still would you use? How would you heat the still? 3) What kind of vessel would you use for resting? 4) What unique characteristics would your label have?

[Tariq ALKhatib]

I would choose commercial one over native yeast to ensure consistent quality, prefer stainless steel vessel, I am going to heat a copper pot by using direct heat flame, and the unique characteristics I would apply on the label are a type of pisco: puro pisco, grape variety: Quebranta, a region :Ica Valley.