Pisco, a South American grape brandy, comes in different styles based on the type of grapes used and the production process. Two popular styles of Pisco are Acholado and Mosto Verde. These styles differ in terms of the grapes used, the fermentation process, and the resulting characteristics of the final product.
1. Grapes: Acholado Pisco is made from a blend of different grape varieties. The specific grapes used can vary depending on the producer and the region. This allows for a harmonious combination of flavors and aromas from different grapes. On the other hand, Mosto Verde Pisco is made from fully ripe grapes, resulting in a sweeter and more aromatic profile compared to Acholado.
2. Fermentation: In both styles, the grapes are first pressed to extract the juice, which is then fermented. However, the fermentation process differs between Acholado and Mosto Verde. For Acholado Pisco, the grapes are fermented until all the sugars are converted into alcohol, resulting in a dry wine. This dry wine is then distilled to produce Pisco. In contrast, Mosto Verde Pisco is made from partially fermented grape juice, where the fermentation is stopped before all the sugars are converted. This results in a sweeter and more flavorful base wine, which is then distilled to create Pisco.
3. Quality and Perception: Mosto Verde Pisco is often considered the highest quality style due to its unique production process. The use of fully ripe grapes and the retention of some residual sugars during fermentation contribute to a more complex and aromatic spirit. Mosto Verde Pisco is often described as having floral, fruity, and intense flavors. Acholado Pisco, on the other hand, offers a balanced and versatile profile, blending the characteristics of different grape varieties. It can be enjoyed on its own or used in various cocktails.
In recent years, the popularity of Mosto Verde Pisco has grown significantly, thanks to its distinct flavor profile and perceived higher quality. However, both Acholado and Mosto Verde Pisco have their own merits and are enjoyed by Pisco enthusiasts around the world.
Personally, as a sommelier and brewer, I have had the opportunity to taste and appreciate both Acholado and Mosto Verde Piscos. Each style offers a unique sensory experience, and it's fascinating to explore the different grape varieties and production techniques used. I have found Mosto Verde Pisco to be particularly captivating with its intense aromas and complex flavors. However, I also appreciate the versatility of Acholado Pisco, which can be enjoyed in a variety of cocktails or sipped on its own.
The difference between Acholado and Mosto Verde Pisco lies in the grapes used, the fermentation process, and the resulting characteristics of the final product. Whether you prefer the balanced blend of grape varieties in Acholado or the intense flavors of Mosto Verde, both styles showcase the rich tradition and craftsmanship of Pisco production.