Pisco? Of course I've heard of it! Pisco Sour! NO!
Well, yes! But don't we want more than what everyone else already offers? Aren't we (industry) more learned, creative, worldly, enthusiastic? Don't we have seasons and unique palates and ideals?
Having not been brought up within the industry, I've had the unique opportunity to create my own path, often times despite, or in spite of, expectations. I'm not a bartender. I'm not a chef. Yes, I waited tables while in college, but why do we need to make the same iteration over and over again?
The world of cocktails is broad; it's deep; it's profound! The fun of being a creator is understanding your palate, your clientele, and your options. With pisco, we have it all....from terroir driven sipping to spirit-forward cocktail, pisco manages it all.
Why You Should Attend:
Understand pisco's history, varietal differences, and where it fits in the Peru vs. Chile conversation
Learn why the grapes matter and what's actually available to you in the US and Washington State
Walk away with the tools to turn your guests into pisco converts -- the oldest spirit of the Americas that everyone loves but no one has heard of
Track: Spirits + Knowledge
PRESENTED BY
Adam Weintraub
Founder, Museo del Pisco & Patrimonio Suyus Pisco
Adam L. Weintraub is the founder of the famed Museo del Pisco (three locations in Peru: Cuzco, Lima and Arequipa), sharing his obsession with the world for Peru’s distinguished national beverage of choice. His bars are a Tales of the Cocktail winner and serially-referenced watering holes dedicated to broadening pisco’s appeal beyond the confines of Peru. Adam is a Seattle-based photographer – but his placement in the world of pisco brought his research, writing and photography together to create Pisco Patrimonio, a book regarding the culture and legacy of his favorite spirit. This was awarded "World's Best" by Gourmand.
And now, finally, he’s jumped the shark to create his own damn brand of pisco, Patrimonio Suyus, again hoping to improve pisco’s prominence throughout the world. Bring it on. And for good measure, it was just awarded Double Gold, "Best of the Best" by the San Francisco World Spirits Competition.
Bartender’s Circle Summit: Industry Session
This session is part of the Bartender’s Circle Summit and is strictly intended for members of the global hospitality industry. To attend this masterclass, you must have a BCS Class Pass. Our summit programming at Pacific Place is a dedicated space for professionals to sharpen their craft, delve into spirit categories like Cognac and Pisco, and learn from the industry’s most respected leaders.
Want to see the full curriculum? Find out more here.
Ready to level up? Get your Class Pass below.