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A real alcoholic gourmet could not ignore this legendary drink, but what is pisco really? How is it drunk, where is it produced and what is it made of? We will try to answer all these questions below …
About alcohol
Писко (Pisco) – This is a strong (30-45%) transparent or yellow-amber alcoholic drink produced in certain areas of Peru and Chile from Muscat grapes by distillation (distillation) of young wine. Basically, pisco is a type of grape brandy.
At first glance, it seems that this is an analogue of chacha or grappa, but cake is not used for the production of pisco, but only good, high-quality grapes – this is the difference. Nevertheless, from the point of view of the alcoholic world, pisco is just brandy, that is, a drink obtained by distilling fermented berry or fruit raw materials, in this case grape.
Alcohol is recommended for those who suffer from low blood pressure. Also, grape vodka incredibly improves tone. After pisco, you can feel the sweet aftertaste of grapes on your lips, which once again proves the elegance of this drink.
The legend of the flying bird
There is a legend about some brave Indian sailors who decided to swim across the Ocean to get to the center of the universe, the mystical island “Te Pite o Te Henua”, whose name is translated into Russian as “The Navel of the Earth”.
For a long time the sailors plowed the boundless expanses of the Ocean, completely desperate to find the mysterious center of the universe.
The thought of imminent death did not leave them. Suddenly, a soaring bird appeared on the horizon, which showed the exhausted seekers the way to the blessed land, and thus they were saved.
In honor of this bird, the Indians named the drink pisco, which literally translates as “flying bird”
official history
South of the Peruvian capital – the city of Lima – is the Pisco Valley, which during the time of the Spanish conquerors was inhabited by the tribe of the same name. The Indians made a low-alcohol drink from corn here. The Spaniards brought vines from Europe and taught the local population how to make wine. Wine began to be stored in jugs previously used to make an Indian corn drink, so the drink eventually became known as pisco.
During the war between Chile and Peru in the XNUMXth century, the Chileans who occupied part of Peruvian territory tasted pisco. They liked it, and soon they began to produce a strong alcoholic drink with the same name in Chile. To this day, disputes are ongoing between Peru and Chile for the right to call pisco their national drink.
Production technology
Despite the same names, Peruvian and Chilean pisco are strikingly different from each other.
Peruvian pisco
Made from pure grape juice without pulp, skin and seeds.
After fermentation, the juice turns into young wine, which is distilled only once, producing a distillate with a strength of about 43 degrees.
It is strictly forbidden to dilute the drink with water and keep it in oak barrels.
Before being sold, ready-made pisco is stored for at least 3 months in glass containers to avoid contact with substances that can affect the smell and taste.
The photo shows Puro and MostoVerdeChilean pisco
Distilled two or three times, then cleaned with carbon filters, diluted with water to reduce the strength and aged for 2-10 months in oak barrels. It turns out a fragrant drink with a fruity aftertaste.
The Chilean method is very similar to the classic cognac production technology in France.
Chilean pisco in the style of one of the Easter Island statues
types of pisco
The drink is classified according to the country of production, grape varieties used and aging time.
Peruvian pisco comes in the following varieties:
Puro (clear or clear)
Produced only from the Quebranta grape variety, it has a slight aroma.
Aromaticas (fragrant)
It has a pleasant persistent smell, it is made from Muscat, Italia, Albilla and Torontel grape varieties (one drink – one variety).
MostoVerde (green)
The unfermented wort is subjected to distillation, due to which a green tint and a sweet aftertaste appear. This is the softest and most expensive variety.
Acholado (hybrid)
Various grape varieties are used.
Types of Chilean pisco:
Traditional (30-35%)
Aged for 2 months, has a pale yellow hue and a light woody aroma, tastes like diluted rum.
Special (35-40%)
Aged for 4 months, tastes like bourbon (American corn whiskey), but sweeter.
Reserved (40-43%)
Before sale, it is stored in barrels for 6 months; in terms of organoleptic properties, it is close to cognac for 3-5 years.
Great Pisco (40-43%)
Aged for 10 months or more, an elite dark yellow pisco with a rich woody aroma and subtle sweetness.
How to drink pisco
You can drink pisco neat. It also mixes well with other drinks and juices, opening up new flavor possibilities for bartenders around the world to create cocktails.
In bar culture, alcohol is represented in the famous Pisco Sour cocktail, which is part of the IBA (International Bartending Association) group of classic cocktails.
Interesting fact
Pisco has been drunk in Peru since the 16th century. And since 2004, on the first Saturday of February, Peruvians have celebrated National Pisco Sour Day, the day of the country’s most popular national drink based on pisco.
On this day, the Peruvians are on fire – massive free tastings are held in all cities of the country, music, dances, performances and competitions for the best cocktail are everywhere.
Relevance: 15.06.2016
Tags: brandy and cognac