Pisco Certificate Course-Become an Expert in Peruvian Pisco

In lesson 4, you will learn about the differences between Peruvian pisco & Chilean brandy, their distillation & resting methods and the grapes used in production.

In lesson 5, you will learn the differences between Peruvian pisco and singani, including the grapes used in production, zones and aging & distillation methods.

In lesson 6, you will learn about the differences between grappa and Peruvian pisco, including the grapes used in production, distillation methods and care for the spirits post-distillation.

In lesson 7, you will learn about the 8 pisco grapes permitted in the production of Peruvian pisco, including their names & pronunciations.

In lesson 8, you will learn about the 4 aromatic grapes allowed in the production of pisco in Peru, what it means to be “aromatic” and how to mix aromatic piscos.

Lesson 9 covers the origins of the 8 pisco grapes permitted in the production of Peruvian pisco & includes a family tree of the pisco grapes.

For a better understanding, please print out the Family Tree of Pisco Grapes document to have on hand as you go through the lesson. NOTE: Some grapes are synonyms or have direct lineage from others. The synonyms are sometimes used interchangeably in the lesson.

In lesson 10, you will learn to evaluate the appearance, aroma & flavor of Peruvian pisco.

In this lesson, you will learn about the 5 production zones recognized by the D.O in Perú: Lima, Ica, Arequipa, Moquegua and the Locumba, Sama and Caplina Valleys of Tacna.

In lesson 12, you will learn about the terroir of pisco vineyards in Peru (factors such as the soil, topography, and climate) & how different terroirs produce different piscos.

In lesson 13, you will learn about spiritual practices used in Peru to ensure a plentiful harvest: praying to Pachamama and the Apus.

In lesson 14, you will learn how proper viticulture & knowing when to harvest influence the overall quality of pisco.

In lesson 15, you will learn what happens on harvest day, from the moment the grapes are picked until the juice collects for fermentation.

In lesson 16, you will learn about fermentation and the role of native vs. commercial yeasts in the pisco-making process.

In lesson 17, you will learn about the 2 types of stills used in distillation in Peru: copper pot & falca, and the distillation process of Peruvian pisco.

In lesson 18, you will learn about how pisco is cared for after distillation and the resting methods allowed by the D.O. in Peru.

Who invented the pisco sour? In lesson 20, you will learn theories about the origins of the pisco sour, including Victor Morris and a cookbook from 1903.

The traditional pisco sour recipe used in Peru most often mixes a 3-1-1 ratio of pisco, lime juice and simple syrup. In lesson 21, Kami will introduce her pisco sour recipe, that may work better in different geographical regions.

Do you love pisco sours but hate the idea of using egg white? In this lesson, Kami will teach you how to ditch the egg to make a vegan sour with plenty of foam!

In lesson 23, you will learn to identify the flavor profiles of each pisco variety to pair with the ingredients of your cocktails.