this post was submitted on 04 Jan 2024
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Peruvian is the kind that doesn't use barrel aging, right?
I don't drink pisco very often, but I generally like brandy. I think (though have not confirmed) that I would prefer the flavor imparted by the barrel, as I do with whiskey.
Yes, only the Chilean variety allows aging in wooden barrels. I've only had one variety of Chilean pisco, and I only liked it mixed, as it just tasted like ethanol on its own. Maybe I just had a bad brand.
It's very interesting that you think the barrel-aged spirit is the one that tastes like ethanol. Typically that's how people describe unaged spirits like moonshine. You might try a cognac or an armagnac, as those are also brandies.
Wisconsinites swear by their brandy old fashioneds, if you're looking for another brandy cocktail.