Rain has been falling in NYC forever, it seems, but for a night, something else was on continuous pour at Midtown loft and terrace: Peru’s own Pisco, a colorless or amber brandy, made by distilling grape wine.
Pisco has proven to be a robust offering, as demonstrated at the tasting event in NYC: 6 different takes on Pisco, with 14 different mixed drinks created using them. And Pisco has the leverage to justify the diversity: in 2011, Peruvian Pisco won best liquor of the world in the Concours Mondial de Bruxelles in 2011. Pisco comes in several different varietals, so none of the mixes tasted quite the same. Pisco’s flexibility allows to pair well with everything from jalapeño to watermelon to cucumber. This flexibility also extends to food, as each drink was complimented by ceviche, pâtés, maize, and more.
The event drew attention to Peru’s unique culture and approach to socializing, light on formality, big on fun and pleasure. Admittedly, Pisco is certainly an enabler for this, but with good music and a lively crowd, it is easy to see why Peru could be a place to spend the next holiday. Many of the guests were from Peru, relocated to NYC or just on holiday themselves. Dedicated bartenders knew their variety of Pisco inside and out. We’ll definitely look for it in the future as Pisco is looking to make a major break into the massive (and lucrative) U.S. market. There’s nothing quite like Pisco, and we can’t wait to taste it again.
