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