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  • List and describe 3 factors that make Peruvian pisco different from other distillates. You can focus on distillation methods, types, resting methods or anything else.

    manoj rawat updated 2 weeks, 2 days ago 2 Members · 1 Reply
  • manoj rawat

    Member
    September 20, 2022 at 3:16 pm

    Making pisco is a demonstration of the craft, skill and scientific knowledge of the distiller. While the wine heats up, boils, evaporates and then condenses into pisco through a scientific process, intuition tells the distiller when to cut the heads from the tails, how to manage the environment, to regulate temperatures and make other very important decisions to obtain a quality product.

    Once distillation has converted the wine to pisco, the brandy must rest a minimum of 3 months in neutral vessels such as stainless steel or fiberglass. This makes pisco completely transparent and unaltered, allowing you to fully appreciate the original identity of the spirit. After resting, it can be bottled and is ready for consumption.

    Peruvian pisco is unique because it is distilled only one time, making it different from other brandies that are distilled more than once and watered down to proof. That means a master distiller has only one chance to craft an exceptional pisco at the desired proof. However, the ABV must be between 38 and 48%, according to the Denomination of Origin in Perú.Making pisco is a demonstration of the craft, skill and scientific knowledge of the distiller. While the wine heats up, boils, evaporates and then condenses into pisco through a scientific process, intuition tells the distiller when to cut the heads from the tails, how to manage the environment, to regulate temperatures and make other very important decisions to obtain a quality product.

    Once distillation has converted the wine to pisco, the brandy must rest a minimum of 3 months in neutral vessels such as stainless steel or fiberglass. This makes pisco completely transparent and unaltered, allowing you to fully appreciate the original identity of the spirit. After resting, it can be bottled and is ready for consumption.

    Peruvian pisco is unique because it is distilled only one time, making it different from other brandies that are distilled more than once and watered down to proof. That means a master distiller has only one chance to craft an exceptional pisco at the desired proof. However, the ABV must be between 38 and 48%, according to the Denomination of Origin in Perú.

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