I discovered what appears to be the only bar in my current country of residence that specializes in Peruvian pisco in December 2022. At first I went just to try a pisco sour, which I’ve long been interested in. After getting the chance to revisit it over the holidays, I experimented with different varieties and ways of serving it, and realized a short tonic is my favorite way to drink it without masking its natural flavor.
Previously, I mainly enjoyed cocktails and didn’t have any particular favorite spirit, so this is all very new to me. Should I be taking every opportunity I can to inform people of my fondness for pisco and how my refined tastes are beyond the comprehension of the plebs who enjoy lesser drinks like beer, wine, or vodka? Just how far should I go? Am I now required to be a dick to Chileans and go out of my way to remind them that their pisco is shit, an opinion that I certainly have come to after extensive research and experimentation to form my own judgement, and am absolutely not parroting from opinionated reply guys? Are there any gender studies scholars who can help me with this?
Peruvian is the kind that doesn’t use barrel aging, right?
I don’t drink pisco very often, but I generally like brandy. I think (though have not confirmed) that I would prefer the flavor imparted by the barrel, as I do with whiskey.
Yes, only the Chilean variety allows aging in wooden barrels. I’ve only had one variety of Chilean pisco, and I only liked it mixed, as it just tasted like ethanol on its own. Maybe I just had a bad brand.
It’s very interesting that you think the barrel-aged spirit is the one that tastes like ethanol. Typically that’s how people describe unaged spirits like moonshine. You might try a cognac or an armagnac, as those are also brandies.
Wisconsinites swear by their brandy old fashioneds, if you’re looking for another brandy cocktail.