There are few classic cocktails as underappreciated as the Pisco Sour: a fresh, aromatic combination of pisco, lime juice, sugar and bitters that is so much more than the sum of its parts. Its headline ingredient, Chile and Peru's brandy, or grape eau-de-vie, is just as underrated - at least outside its home countries.
There's plenty of debate between the Chileans and Peruvians about who has the stronger claim to pisco, and indeed whose version is better. But for those of us with no skin in the game, drinkers without borders seeking the most delicious spirits, having a bottle of both at home is an advantage, resulting in a broader range of styles.
There are other brandies out there, but none showcases the grape, and its terroir, quite like pisco. 'Pisco is the ultimate aromatic essence of the juice of characterful grapes,' says Tom Bartram of Speciality Brands, UK importer of Peruvian pisco BarSol. It has an unrivalled concentration of fruity and floral flavours, and represents more than 400 years of history and culture." Sany Bacsi, of Peruvian international restaurant and bar group Coya, agrees. 'Pisco's complexity is fascinating, with flavours and characteristics varying between different grape varieties and terroirs. It has a rich history and a lot of soul.'
AROMATIC PURITY
Most piscos aren't aged in oak, allowing them to pure expression of the grapes. You can really taste the grape varieties your pisco is made from, explains Henry Jeffreys of online retailer Master of Malt. You're getting the essence of the base wine.
While they share a name, and are all distilled from grapes, the piscos of Peru and Chile are made differently, resulting in different characteristics.
Where the grapes are grown has an impact on the flavour, too, of course.
この記事は Decanter の May 2023 版に掲載されています。
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