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PER - Le Pisco
Tacama Vineyard Peru Cocktail Peru Pisco Sour

| The famous Pisco |

Peruvian Pisco is a grape brandy or aguardiente, distilled from fresh grape must in stills that do not rectify the final product.

Thus the Pisco obtained from the distilling process is transparent or slightly yellowish, with an alcohol content that runs at around 42º. Pisscu means “seagull” in Quechua, the Inca language. It was also the name of a fertile valley often visited by condors and settled by descendants of the ancient Paracas culture.

Here the local potters, also called Piscos, crafted the large clay jars used to ferment chicha and other alcoholic beverages. When the Spanish Conquerors arrived in the sixteenth century, they found this part of the south coast featured the ideal conditions to plant Mediterranean grape varieties, and were able to plant them thanks to the skill and knowledge of the ancient Peruvians who invented a system of irrigating the arid coastal desert. When the Spaniards started distilling, they baptized the grape brandy “Pisco”, as well as the port from where it was shipped, this can be seen from maps dating back to the late sixteenth century. Pisco exports reached their height between the seventeenth and eighteenth centuries.

 

Pisco varieties are defined by flavor and not aroma. There are four types, according to the ingredient used for their preparation: “Pisco puro” (made from non-aromatic grapes); “Pisco aromatico” (aromatic); “Pisco acholado” (distilled from several different grape varieties); and “Pisco mosto verde” (distilled from grape must that has yet to be fully ferment).

The Pisco Sour, the recipe:

1/4 cup (2 oz.) Pisco

1-tablespoon sugar

1-tablespoon fresh limejuice

1 teaspoon pasteurized egg whites

 

Please note: if you travel in the Ica region on the 4th July, don’t miss the National Day of Pisco with its tasting and contests …

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