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?

[Pisco Certificate]

Discussion

[John Douglass]

1. Native, to have variety by vintage, which could be marketed and sold by vintages.

2. Copper pot, heated by wood.

3. I would rest in stainless steel.

4. I would create a pisco label that is inspired by craft mezcal labels like Vago, giving the consumer or bartender a lot of details about the pisco.

[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.

[Sebastián Diaz]

What he said is a good way interesting, would use commercial grapes for a massive production in the driest city from Peru (Ica) and the Craft mezcal sounds way different, I would try thar pisco adding the classical sour drink