SUYO Piscos x5: Quebranta, Aged Quebranta, Negra Criolla, Italia, Mosto Verde (Afish)

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  • Опубліковано 1 лют 2025

КОМЕНТАРІ • 6

  • @samueld1
    @samueld1 2 місяці тому +1

    Lovely coverage of an unappreciated category. That Afish pick really is something. I was shocked much like you were, and it change a few of my opinions.
    Cheers!

    • @differentspirits4157
      @differentspirits4157  2 місяці тому +1

      @@samueld1 It just *hangs* doesn't it? Again, it's not the ABV, it's how you get there! 😁

  • @kingsburybushcraft8794
    @kingsburybushcraft8794 2 місяці тому +1

    hi Scott what's your take on "resting" without wood, does it make any difference, I've heard it 's done in stainless stainless, porcelain, terracotta, glass etc. how does it work ?

    • @differentspirits4157
      @differentspirits4157  2 місяці тому +2

      @@kingsburybushcraft8794 It seems to do _something_ but I don't have the chemistry chops to tell you exactly what. Resting in clay or other vessels where air exchange can occur has much more obvious effects (see baijiu), but even time in inox might allow certain volatiles to resolve. I don't really know. But I lean towards assuming that traditional practices have a reason to be there.

  • @eumeliovazquezjr1630
    @eumeliovazquezjr1630 2 місяці тому

    I have never had pisco which should I start with

    • @differentspirits4157
      @differentspirits4157  2 місяці тому +2

      @@eumeliovazquezjr1630 if you can still find the Barsols for a decent price they're a good grab, but here in Chicago they're now priced not far from these SUYOs or the Caravedo MV. For the money, I'd now go ahead and step up to those.