Tasting

What does Chilean pisco taste like? First, it smells of grapes. Holding a glass of Pisco Especial or Reservado to the nose usually reveals blossoms, ripe grapes, and a touch of citrus peel, since Muscat varieties wear their aromas openly.

On the palate, the tier shapes the picture. A spirit at 35 proof feels lighter and softer, while one at 40 or 43 proof feels warmer and carries the aroma further into the finish. When wood is involved, vanilla and spice notes join in.

Examples from the market help illustrate this. The Alto del Carmen Especial 35 carries its strength in its name, the Mistral Reservado comes in at 40 proof, and the Capel cooperative from Vicuña also bottles pisco.

A small glass will do. A nosing glass or tulip-shaped glass concentrates the aroma, while an open tumbler lets it dissipate. Pour just a finger's width, and room temperature is sufficient, since a chilled spirit locks away the Muscat aromas.

A glass of water alongside helps while tasting. Sip, pause, exhale, and notice how the aroma unfolds once more at the back of the throat. Anyone wanting to develop a feel for Muscat should smell a fresh grape or a Muscat wine beforehand. The aroma will then be recognizable.

Place a pisco next to a grappa and the difference is immediately apparent: grappa smells of pomace and skins, pisco of the grape itself. Comparing the tiers is also worthwhile. Same origin, three strengths: tasting 35, 40, and 43 proof in succession shows how much alcohol an aroma can carry and when it begins to mask it. The label is worth a look too, since it shows the tier, the country of origin, and, where applicable, guarda or envejecido.