Pisco and Peru

Pisco is a brandy distilled from grapes grown in the warm and sunny regions of Peru that have proven designation of origin (DOC). It was first produced in the province of Pisco, Peru, in the 16th century, located three hundred kilometers south of Lima. They are the favorable soils and the mild climate of the Ica Valley, an ideal home for wineries. Pisco is considered one of the main spirits of the world due to its low level of impurities. The taste is mild, and when taken by sips, it has a pleasant aroma. The Pisco can be enjoyed directly or in mixed drinks, one of the best known is the Pisco Sour, national drink of Peru.

“Pisco is Peruvian, clearly belongs to Peru. Pisco is the name by which a certain valley has been known for a long time in southern Peru, famous for its great variety of bird species, in fact, the word ‘pisco’ is derived from the Quechua term ‘pisscu’, which means’ little bird ‘”; It seems that the Pisco Valley always had a large population of small birds.

“Like many Peruvian traditions, pisco is a manifestation of a mixed heritage, an example of Andean heritage influenced by Hispanic culture. This brandy, aged in clay pots, has always been an expression of what it means to be Peruvian.

“Like many Peruvian traditions, pisco is a manifestation of a mixed heritage, an example of Andean heritage influenced by Hispanic culture. This brandy, aged in clay pots, has always been an expression of what it means to be Peruvian. In the eighteenth century, López de Carabantes described pisco as a worthy competitor of sherry and named it one of the most exquisite drinks in the world. Even then he had been justly famous for years, and his name unequivocally identified him with the Peruvian coast. For centuries, pisco has conquered the taste buds of everyone who tastes it, this delicate and tempting brandy can be drunk directly in any of its eight strains, or as “acholado” (which is a blend of pisco strains), or as part of the ever popular Pisco Sour cocktail.”

“The ritual that is the preparation of pisco begins during the annual harvest. The bunches of grapes are carefully picked and taken to the press, where barefoot young people trample the grapes amid an atmosphere of great joy and joy. Bathtubs through a canal, and is collected in clay pots where it is fermented for fourteen days. When the fermentation process is complete, the must is distilled in a classic wine, then returned to the pots to age until the precise moment of bottling arrives.”

There are eight different strains of pisco, each with DOC and its characteristics:

The so-called non-aromatic Pisco is made from each strain of Quebranta, Criolla Negra, Mollar and Uvilla grapes. Pisco Quebranta is mainly used in mixed drinks, such as the well-known Pisco Sour cocktail since it is a fairly dry grape.

Pisco Aromático is made from grape varieties Italia, Moscatel, Torrontel and/or Albilla. They have an intensely fruity aroma.

Pisco Acholado is the result of the blend of two or more varieties of pisco grapes.

Pisco Mosto Verde is the most expensive of all Piscos to produce. This variety is made from grape juice or wine that has not been allowed to ferment entirely and, therefore, still has some sugar content. It has a sophisticated velvety palate and texture.

The main producers of Pisco are the five wine producers in Ica (Tabernero, Tacama, Ocucaje, Vista Alegre and Queirolo, as well as La Caravedo, the oldest brandy producer in the Americas). Hacienda La Caravedo was established in 1684, and since then, produces high quality piscos, mainly Mosto Verde variety.

There are many other smaller producers in southern Peru, some of them producing pisco of excellent quality in Aspitia – Mala (El Sarkay) and several in Lunahuaná using uvina grapes in the south from Lima, in Chincha, Pisco, Ica, Nazca (Ica), Arequipa (Majes), Moquegua and Tacna.

Bodega Biondi, for example, in Moquegua, is one of the traditional producers of high quality piscos in Peru.

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