Between Peruvian pisco, Chilean pisco, Singani and Grappa, which do you prefer to drink neat? Which do you prefer to mix in cocktails? Explain why.

[Pisco Certificate]

Discussion

[Meg McFarland]

Test

[marius didier brunet watanabe]

Peruvian Pisco

*Mosto verde is perfect to drink neat, could be any of the grapes varieties, smooth and rich in flavor.

*Acholado or Quebranta for cocktails such as pisco sour, algarrobina, chilcano, you can name it. it always goes well.

[John Douglass]

I prefer Peruvian Pisco for both neat pours and cocktails because of the distinct terroir-driven flavor profile in each bottle.

[Sebastián Diaz]

i would ever choose Peruvian Pisco, Grappa isnt my taste and is not what im looking for! We all know mosto verde is perfect to drink neat so far!

[Colten Watkins]

Haven’t yet tried singani, but my sample size of one grappa leaves me with no choice.

Pisco!

The only grappa I’ve had is Bellini’s grappa del chianti which I have heard isn’t the best example.

I still need to track down a good mosto verde too! I love italia quebranta and quebranta pisco so far. I think quebranta is a little more predictable in coctails, but the fruitiness in italia really shines in sweeter drinks!

• This reply was modified 2 years, 5 months ago by  Colten Watkins. Reason: redundant phrasing fixed

[ERNESTO CORTEZ]

Me a tocado probar el prisco Peruano y el chileno y personalmente prefiero el Pisco estándar Peruano, su sabor es mejor, su aroma, no hablo de calidades superiores ya que ahí se empareja el tema. Los Pisco Sour los mejores que he probado en Chile son Peruanos. Creo que la calidad del Pisco chileno se encuentra mermada por el gran tamaño de la industria, las grandes cantidades de producción que a diferencia de Perú su producción de Pisco representa 1/3 del mercado de Chile.

• This reply was modified 1 year, 7 months ago by  ERNESTO CORTEZ.