Speaking of pisco
The most significant (and embarrassing) fact I learned at Tales of the Cocktail is that pisco is not, in fact, made from whole grapes. According to Diego Loret de Mola of BarSol, it's made from the fermented juice of grapes, just like regular brandy/cognac/armagnac.
I don't remember where I read/heard that pisco was made from whole grapes, and I especially don't want to know how many times I repeated this information incorrectly. But that's what learning is all about- not just learning new stuff, but learning when you're wrong, wrong, wrong.
Labels: pisco
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posted by camper at 7/31/2008 12:20:00 PM
4 Comments:
Same feeling Camper. . . I had been confused about that one for a long time. I'd heard both.
Though didn't Diego still say that some Chilean products may use the whole grapes?
I think he did say something about that, but it wasn't entirely clear to me. (I actually looked on your blog to see if you'd written about this before posting. I feel better knowing I'm not the only one who had the wrong impression!)
I also mentioned it in passing somewhere on my blog. Roundup of one of the days at TOC I think.
Still on the subject of pisco, if you haven't done so already you really need to have a pisco sour at Alembic. The one I had there had the most amazing foam. Nice presentation too. They use a chalice type glass that concentrates the aroma of the garnish better than a cocktail glass.
If I haven't done so already? Oh ho ho, you're hilarious! I think you're right about the glass- better at concentrating the aroma. I hadn't thought about that.
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