World of Pisco
/Pisco, Peru’s most famous spirit, is made by distilling wine or fermented fruit juice. While the distilling process is similar to producing brandy or cognac, the final product couldn’t be more different. Aging in oak barrels is a prominent part of the brandy/cognac flavor profile, pisco is never aged in wood barrels.
The unique grapes used in pisco also contribute to the distinct flavor. Pisco can be made from eight varietals, including the non-aromatic grapes which the Spanish originally brought with them for wine production - Quebranta, Negra Criolla, Uvina and Mollar, and the aromatic grapes - Moscatel, Torontel, Italia and Albilla. As much as 80 percent of all pisco on the market though is made solely with or includes Quebranta. Yet, each grape offers highly distinctive characteristics.
A few weeks ago, some of the Teddy Roe’s and M’tucci’s team visited Peru to have an in-depth Pisco and food experience.
“I worked for a Peruvian restaurant in Oakland and fell in love with the food, drink and culture. Moving back to New Mexico, I always had Peru in my heart. Eventually, I ended up working as a brand ambassador for Caravedo Pisco, which was an opportunity to share my love for this spirit in Albuquerque. After Teddy Roe's traveled to Mexico to learn about the tequila making process, I had the idea of making a pisco trip to Peru. Having worked for Caravedo for a few years, I knew our small team would be welcome to learn all we could about my favorite spirit that very few people know,” said Teddy Roe’s Partner/Bartender Jessica O’Brien.
“At Teddy Roe's, we value any and all forms of education when it pertains to our craft, so when the opportunity presented itself, we jumped on it. The food scene in Peru is just amazing; the culture behind it all really stood out to me. There were so many huge influences in the food out there, from Italian, Spanish, and even Chinese, It was a true melting pot of flavors and inspiration from all sides.,” said Teddy Roe’s Partner/Bartender Arcy Law.
Arcy added: “The first thing we wanted to do when we arrived was a food tour that would include local markets and vendors. Our first stop was an historical fish market where our guide Johnnie, purchased some fresh scallops and black clams to be enjoyed later. We learned a lot about the history around the ports in Lima, and some of the different species of fish found in these waters. Fun fact: did you know that some fishermen use a bird tied to a string to fish? How effen cool is that!?”
“Once we left the port we drove to a beautiful marcado in San Isidro, Johnnie purchased some fresh fruits native to Peru and we sampled them while in the middle of this market. Afterwards, we walked to a little Ceviche vandor who specializes in the Black Clam Ceviche. This was when all of our eyes widened as we saw Johnnie take out the fresh seafood purchased less than an hour ago. We sat and marveled at how simple, yet incredible this ceviche was to prepare. It included: Peruvian white corn, scallops, black mussels, red onion, sweet potato, cilantro, lime juice, salt, and minced red peppers. It was magnificent, to say the least.”
“The cocktails were fantastic, I swear each Pisco Sour was just getting better as time went on. The Chilcano's were the same way, however, what I didn’t know was that the passion fruits in Peru are different from what we are used to in shape and also in flavor, but still just as delicious. At the Caravedo Hacienda, we were delighted with many different and inspiring cocktails. One that stood out was a Pisco Sour with "tunas" or as we call them, prickly pears. As we watched the bartender prepare this lovely cocktail, I could already see us using those two ingredients to make something magical at Teddy Roe's. It surprised me when I heard that Lima and Ica are classified as a desert so when we saw the prickly pears, the ideas started to form.”
“While I've had Chicha Morada (Peruvian purple corn beverage) as a special, we are going to add a house-made Chicha Morada with Pisco to our cocktail list. This is made with purple corn that we hope to eventually source from local farmers who produce purple corn. We are looking forward to having a house Pisco Sour available at every M’tucci's location!,” said Jessica.
Pisco can fall into one of three main classifications: Puro, Acholado and Mosto Verde.
Puros are the most popular in Peru, and are made entirely from a single grape varietal. Mosto Verdes, are distilled when the wine is still sweet, as fermentation has not finished. Acholados are blends of any two or more different varietals.
A 2015 article on Eater.com describes the experience of tasting pisco at Caravedo: “Walk through the distillery at Hacienda La Caravedo in Ica, Peru, the home of Pisco Portón but also the oldest working distillery in the Americas, dating back to 1684, and sample straight from the towering stainless steel resting tanks to find a staggering range of flavors. A Quebranta Puro starts sweet and grapey, then gets spicier, peppery and earthy. A Mosto Verde, also of Quebranta, offers a smoother, rounder flavor, with more body and less spice. Sample a Torontel Puro and find lemon zest, floral notes, rose petals and tropical fruits, and then try the earthier, richer Torontel Mosto Verde, or the Italia Mosto Verde, offering a spectacularly smooth, easy sipping profile.”
Arcy added: “We plan to offer a few things after this trip.”
“We have a few cocktail inspirations that will require a little R&D before we announce them, but right away we will have a chicha morada that we make in house on this next menu.”
“Chef Jaancarlo was tasked with creating a Papa Rellena that is vegan with a Peruvian influence. Our Pisco Sour game is now other worldly after experiencing them throughout this trip and seeing the many different ways they are prepared in Peru.”
“The use of tropical fruits and Pisco are going to find their way to Teddy Roe's for sure. I sense a Pisco Punch will be happening very soon!”
When You Aren’t Ready to Call it a Night!
Weekend Specials
M’tucci’s Italian
Ravioli - Ricotta Filling - Houe Made Linguiça Sausage, Mushrooms, Caramelized Onions, Tomato Cream Sauce, Pecorino, Red Arrow Radish Micro Greens $25
12 oz. Veal Chops - Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $36
Pan-Seared Mahi Mahi - Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Butter Sauce $31
Cioppino - Clams, Mussels, Bay Scallops, Shrimp, Seafood Tomato Brodo, Parsley, Lemon Zest, M’tucci’s Sourdough $29
Weekend Cocktail
Hibiscus Delight - Absolut Peach Vodka, Fresh Lemon Juice, Hibiscus Simple Syrup, Egg White
M’tucci’s Moderno
14 oz. Ribeye - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $39
Pan-Seared Mahi Mahi - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichoke, Lemon Caper Butter Sauce, Prosciutto Powder $29
Porcini & Ricotta Gnocchi - Sautéed Mushrooms, Cacio e Pepe Cream Sauce $23
Weekend Cocktail
French Kiss - Bacardi Mango, Vara Spanish Brandy, Cocchi Americano, Plum Bitters, Benedictine Liqueur
M’tucci’s Twenty-Five
Strawberry Pork Tenderloin - Grilled Sackett Farms Pork Tenderloin, Strawberries, Sautéed Spinach with Garlic, Bell Peppers, Smoked Cauliflower, Wine Braised Fennel, Strawberry Reduction $23
Pan-Seared Yellowtail - Garlic Mashed Potatoes, Braised Greens, Artichoke Hearts, Lemon Caper Butter Sauce $33
24 oz. Porterhouse - Garlic Mashed Potatoes, Charred Broccolini, Creamy Horseradish Remoulade $43
Weekend Cocktail
Smoke Show - Del Maguey Mezcal, Noveis Amaro, Benedictine Liqueur
M’tucci’s Bar Roma
Braised Sackett Farms Pork Belly - Espresso Rub, Calabrian Amaro Glaze, Creamy Rosemary Polenta, Escarole & Purple Cabbage Slaw $21
Pan-Seared Icelandic Cod - Garlic Whipped Mashed Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $33
Weekend Cocktail
Dream of Spring - Prichard’s Rum, Apfel Liqueur, Cucumber Basil Mix, Pineapple Juice
Live Music for March & April
M’tucci’s Bar Roma - 6:30pm Wednesday & Noon Sunday
3/31 - Jacob Chavez
4/3 RJ Perez
4/7 Gilbert Uribe
4/10 Cali Shaw
4/14 Lani Nash
4/17 Gilbert Uribe
4/21 RJ Perez
4/24 Shane Wallin
4/28 Chris Dracup
M’tucci’s Moderno - 6:30 Thursday & 7:30 Friday
3/29 Grace Marks
4/4 Javier Ortega
4/5 Matt Jones
4/11 Johnny Lloyd
4/12 Lani Nash
4/18 Cali Shaw
4/19 Shane Wallin
4/25 Lani Nash
4/26 RJ Perez
M’tucci’s Twenty-Five - 6:30 Thursday & 7:30 Friday
3/29 Gilbert Uribe
4/4 Matt Jones
4/5 Shane Wallin
4/11 Eryn Bent
4/12 RJ Perez
4/18 Javier Ortega
4/19 Myles Chavez
4/25 Johnny Lloyd
4/26 Gilbert Uribe
Thanks for reading. See you next Friday. Ciao!
