At the conclusion of our training you will understand and be able to explain:
1.
The uniqueness of Peruvian Pisco in the global spirits category.
Peruvian Pisco Must Be Made in Peru:
1. Single distilled to proof
2. Small batch copper pot stills
3. No color
4. No water
5. No aging in oak
2.
What are the three classifications of Peruvian Pisco.
The Three Classifications of
Peruvian Pisco:
1. Puro
2. Acholado
3. Mosto Verde
3.
Consumption and cocktail
applications:
Basic Applications of Peruvian Pisco:
1. Highly versatile base for customized
cocktails.
2. Pisco Punch
3. Pisco Sour
4. Chilcano
5. Neat
Peruvian Pisco MasterClass
The Oldest Spirit of
the New World
1. The uniqueness of Peruvian Pisco
2. The Process
3. Classification - Three Types
4. The House of Caravedo Piscos
Denomination of Origin
The Five Rules that make Peruvian Pisco So Unique
Peruvian Pisco Must Be Made in Peru:
1. Single distilled to proof
2. Small batch copper pot stills
3. No color
4. No water
5. No aging in oak
Has to be made in Peru in one of five valleys/regions:
Lima, Ica, Arequipa, Moquegua & Tacna using only eight grapes: Albilla, Italia, Moscatel, Torontel, Mollar, Quebranta, Negra Criolla, Uvina
1. Single-distilled to proof between 38-48% abv
2. Small-batch in copper pot stills--no column stills…
3. No Color
4. No Water…
No additives: No Artificial Yeast,
No Sugar, No Additives of Any
Kind -- Only Wine
5. No Aging in Oak
Must Rest in Non-Reactive
Vessel: Stainless steel,
clay, glass….
Eight Grapes
Aromatic
Albilla
Italia
Moscatel
Torontel
Non-Aromatic
Mollar
Quebranta
Negra Criolla
Uvina
Pisco Making Process:
Harvesting Grapes
Estate grown at Hacienda La Caravedo
All grapes harvested by hand
Grape harvest in February – April (Southern Hemisphere)
Climatic conditions create vintage dated pisco similar to wine
Pisco Making Process:
Fermentation
Maceration: on and off skins enhances the character and takes approximately 24 hours
Fermentation: natural wild yeast consumes the sugar and converts it into a must (low-proof alcohol) which takes 10-14 days
Transfer to copper pot stills
Pisco Making Process:
Distillation
Single-distilled to proof in copper pot stills between 38 – 48% abv
No water or sugar added
Pisco must rest in inert containers (no wood aging) for minimum three months before bottling.
Pisco Making Process:
Distillation at Hacienda
La Caravedo—The Falcas
The Three Classifications of Peruvian Pisco
1. Puro
Single varietal, made
from one grape
2. acholado
A blend made from two
or more grapes
3. mosto verde
Distilled from partially fermented wine,
requires 18 pounds of grapes
Puro Pisco
Single varietal made from one exclusively one grape
Grape sugar converted 100% to wine
Requires 6 - 8 lbs of grapes to produce one 750ml bottle
Acholado Pisco
A blend made from two or more of the allowed eight grape varietals
Grape sugar converted 100% to wine
Contain at least one aromatic and one non-aromatic varietal
Requires 6 - 8 lbs of grapes to produce one 750ml bottle
Mosto Verde
Pisco
Mosto Verde means “green must” a technical winemaking term
Mosto Verde uses free-run juice
Grape sugar NOT converted 100% to wine only about 80% of the sugar is converted
Requires 16 - 18 lbs of grapes to produce one 750ml bottle
Peruvian Technical Standard NTP 211.001.2006
Consumption & Cocktail Applications
1. Highly versatile base for customized cocktails.
2. Pisco Punch
3. Pisco Sour
4. Chilcano
5. Neat
Welcome to The House of Caravedo
Global Expressions
Conclusions & Questions
Peruvian Pisco Must Be Made in Peru:
1. Single distilled to proof
2. Small batch copper pot stills
3. No color
4. No water
5. No aging in oak
The Three Classifications of
Peruvian Pisco:
1. Puro
2. Acholado
3. Mosto Verde
Basic Applications of Peruvian Pisco:
1. Highly versatile base for customized
cocktails.
2. Pisco Punch
3. Pisco Sour
4. Chilcano
5. Neat
THANK YOU