My wife and I had our first Pisco Sours in Peru (& our 2nd, 3rd, 4th, etc as well). We loved them and when we came home to Canada we hunted high and low for Pisco to make them. We buy what is available, Capel or el Gobernador which are both Chilean Piscos. I enjoyed your tastings of the 4 choices, he says with only a hint of jealousy. Another great tasting video Steve.
@@renzopinasco2206 That may have been true in the past, but a few months ago I bought 5 different Peruvian Piscos (all Barsol varieties) and have seen two other Peruvian brands. Maybe things are changing for the better. Now if only we could get Tempus Fugit Liqueurs, Genepy, and etc etc etc here in Alberta.
Hi Steve, I got my only bottle of Pisco back in 2020 and still have about 150ml of a 50cl bottle. Payet Pisco Alcalado 43% ABV, Peruvian, label on the back describes the grape varieties and distillation method and ageing for 1 year. Imported by Amathus from whom I bought it. The only uses for it have been Pisco sours. Nick from York
Hi there - well the thing is that there are different grape varieties in Peru. My absolute favourite is the Barsol Italia Mosto Verde. Italia grapes are very aromatic and Mosto Verde refers to a short fermentation so that the distillate is much more grapey if that makes any sense. It is a beautiful spirit and makes a first class pisco sour
You should give Pisco Porton a try. They're made by the oldest distillery in the Americas, and they're all mosto verdes, which are considered the highest quality. If you like brandy with ginger ale, you might like chilcanos, which are Peruvian pisco and ginger ale with a squeeze of lime juice and a dash of bitters. My favorite way to drink it is a shot in a lowball glass over ice with a dash of tonic water and topped up with soda water. The only Chilean pisco I've tried is Capel. I don't enjoy drinking it unmixed as it's not the best quality, but it's great for making piscolas. I was introduced to pisco by a lady from Peru who runs a bar, and although she prefers Peruvian pisco, she still thinks barrel-aged Chilean pisco is the best for making piscolas.
Honestly not really as it’s a very different thing. Vermouth is wine first and foremost that’s been aromatised with herbs and spices. Kinda…ish…similar to Gin. Gin is just vodka with Juniper right. And other botanicals. Well Vermouth is your standard Wine with similar botanicals. (Just not Juniper). So even though Vermouth and Pisco are Grape Based, you have to remember, Vermouth is not a distilled spirit.
@@brandycognaccalvados Yea I wouldn't expect an exact copy, but something more akin to how you can use amaro to sub for sweet vermouth to make a black manhattan--not the exact same as a regular vermouth manhattan, but you can work with it to scratch a similar itch. I've been trying to find a dry vermouth equivalent. Like if I fill a bottle with pisco, maybe some absinthe and fernet branca, and the right bitters, it might be in the right ballpark? Not sure. Do you get what I mean?
@@brandycognaccalvados Pisco is great. I bought a bottle online once and it was delicious. It was so floral and tropical. I can’t find that same bottle online.
My wife and I had our first Pisco Sours in Peru (& our 2nd, 3rd, 4th, etc as well). We loved them and when we came home to Canada we hunted high and low for Pisco to make them. We buy what is available, Capel or el Gobernador which are both Chilean Piscos. I enjoyed your tastings of the 4 choices, he says with only a hint of jealousy. Another great tasting video Steve.
The problem is Canada bought the chilean bs and now Peru cannot sell Pisco in Canada
@@renzopinasco2206 That may have been true in the past, but a few months ago I bought 5 different Peruvian Piscos (all Barsol varieties) and have seen two other Peruvian brands. Maybe things are changing for the better. Now if only we could get Tempus Fugit Liqueurs, Genepy, and etc etc etc here in Alberta.
Wow! I’ve actually only used Barsol since it’s the most popular Pisco in the states. Will try out Macchu
Hi Steve, I got my only bottle of Pisco back in 2020 and still have about 150ml of a 50cl bottle. Payet Pisco Alcalado 43% ABV, Peruvian, label on the back describes the grape varieties and distillation method and ageing for 1 year. Imported by Amathus from whom I bought it.
The only uses for it have been Pisco sours.
Nick from York
Hi there - well the thing is that there are different grape varieties in Peru. My absolute favourite is the Barsol Italia Mosto Verde. Italia grapes are very aromatic and Mosto Verde refers to a short fermentation so that the distillate is much more grapey if that makes any sense. It is a beautiful spirit and makes a first class pisco sour
You should give Pisco Porton a try. They're made by the oldest distillery in the Americas, and they're all mosto verdes, which are considered the highest quality. If you like brandy with ginger ale, you might like chilcanos, which are Peruvian pisco and ginger ale with a squeeze of lime juice and a dash of bitters. My favorite way to drink it is a shot in a lowball glass over ice with a dash of tonic water and topped up with soda water.
The only Chilean pisco I've tried is Capel. I don't enjoy drinking it unmixed as it's not the best quality, but it's great for making piscolas. I was introduced to pisco by a lady from Peru who runs a bar, and although she prefers Peruvian pisco, she still thinks barrel-aged Chilean pisco is the best for making piscolas.
Nice, thanks for this info 👍️
I'm trying to find a shelf-stable liquor that can help provide similar flavors as dry vermouth. Would you recommend any of the piscos for that?
Honestly not really as it’s a very different thing. Vermouth is wine first and foremost that’s been aromatised with herbs and spices. Kinda…ish…similar to Gin. Gin is just vodka with Juniper right. And other botanicals. Well Vermouth is your standard Wine with similar botanicals. (Just not Juniper). So even though Vermouth and Pisco are Grape Based, you have to remember, Vermouth is not a distilled spirit.
@@brandycognaccalvados Yea I wouldn't expect an exact copy, but something more akin to how you can use amaro to sub for sweet vermouth to make a black manhattan--not the exact same as a regular vermouth manhattan, but you can work with it to scratch a similar itch. I've been trying to find a dry vermouth equivalent. Like if I fill a bottle with pisco, maybe some absinthe and fernet branca, and the right bitters, it might be in the right ballpark? Not sure. Do you get what I mean?
I love Pisco! I think this your best channel. It’s ˈpiskō.
Thanks for Watching
@@brandycognaccalvados Pisco is great. I bought a bottle online once and it was delicious. It was so floral and tropical. I can’t find that same bottle online.