Summarizing what you learned in Unit 4, explain what makes one pisco different from another.

[Pisco Certificate]

Discussion

[Patsy Blas]

I think it’s all about the varieties of micro- climates that we have here in Peru (with the Humboldt current being a big plus) plus the intuition and skills of each master. That will result in a rich catalogue of Peruvian piscos

[John Douglass]

Piscos will vary based on the grapes being used, the terroir where they are grown, and the decisions made by the producer.

[Sebastián Diaz]

We’ve learnt a lot about Piscos and Piskos history! based on the grapes already were used, the longest process to make one bottle of Acholado, they own growing in farms and production

[Peter Brush]

Grapes chosen, aromatic or not, and terroir (obviously!).