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Fans of alcoholic exoticism should definitely try pisco, which is considered the national treasure of Chile and Peru. There, not a single holiday is complete without this drink, they are treated to guests and tourists. The unique production technology makes its taste unique.
Писко (Pisco) – This is a strong (30-45%) transparent or yellow-amber alcoholic drink produced in certain areas of Chile and Peru from Muscat grapes by distillation (distillation) of young wine. Basically, pisco is a type of grape brandy.
Historical information
From the language of the Indians of the Mapuche tribe, the word “pisco” is translated as “flying bird”. According to legend, a team of daredevils on a flimsy reed boat set off to look for the island, which is considered the center of the Earth. After long wanderings, the travelers lost hope of success, they resigned themselves to an imminent death.
Suddenly, a bird appeared in the sky, showing them the way to the island. In honor of her, the Indians named a drink, a sip of which gives a feeling of freedom. In 1722, the Dutch navigator Jacob Roggeveen rediscovered this land, now we know it as “Easter Island”.
According to a more plausible version, pisco is named after a valley inhabited by many birds. Later, they began to grow vines and make wine, the rest of which was distilled into brandy.
The vine appeared in Peru in the middle of the XNUMXth century thanks to Spanish settlers who brought it with them from Europe. The Spaniards taught the local Indians how to distill. The heirs of the Incas quickly adopted the new experience, creating their own “fire water”.
During the war between Chile and Peru in the XNUMXth century, part of the Peruvian territory was captured by Chilean troops. The soldiers really liked the taste of pisco. Some time later, Chile launched the production of an alcoholic drink with the same name, but in fact these are two different brandies, albeit very similar. Until now, Chile and Peru are arguing about whose drink can be called “pisco”. The situation is similar to the debate between the Irish and the Scots for the right to be considered the birthplace of whiskey.
Production technology
Peruvian pisco is made from pure grape juice without the pulp, skin or pits. 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 sale, finished pisco is stored for at least 3 months in glass containers to avoid contact with substances that can affect the smell and taste.
Chilean pisco is distilled two to three times, then cleaned with charcoal 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.
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 (pure) – made only from the Quebranta grape variety, has a slight aroma;
- Aromáticas (fragrant) – has a pleasant persistent smell, made from Muscat, Italia, Albilla and Torontel grapes (one drink – one variety);
- MostoVerde (green) – unfermented wort is subjected to distillation, due to this a green tint and a sweet aftertaste appear, this is the softest and most expensive variety;
- Acholado (hybrid) – different grape varieties are used.
Types of Chilean pisco:
- Tradicional (30-35%) – aged for 2 months, has a pale yellow tint and a light woody aroma, tastes like diluted rum;
- Especial (35-40%) – 4 months aging, tastes like bourbon (American corn whiskey), but sweeter;
- Reservado (40-43%) – stored in barrels for 6 months before sale, organoleptic properties are close to cognac for 3-5 years;
- Gran Pisco (40-43%) – 10 or more months of aging, elite dark yellow pisco with a rich woody aroma and subtle sweetness.
How to drink pisco
1. Undiluted. Depending on the serving temperature, pisco is drunk at the beginning of a feast from vodka glasses or served for dessert in cognac glasses.
Chilled to 6-8°C, pisco is poured into small glasses (shots), drunk in one gulp and eaten with hearty meals. The drink stimulates the appetite. This method is closely related to vodka culture, and Tradicional, Reservado, Acholado and Puro varieties are excellent for it.
Pisco with a temperature of 16-20°C is drunk from cognac glasses as a dessert spirit, evaluating the taste and range of aromas. For these purposes, it is better to choose varieties Especial, Gran and MostoVerde. You can eat pisco with fruits, white bread, cheeses and chocolate.
2. As part of cocktails. The most famous recipe is Pisco Sour, which in 2007 was recognized by the Cultural Institute of Peru as a national treasure of the country. Every year on the first Saturday of February, Peruvians celebrate the day of this cocktail.
Pisco Sour
Composition and proportions:
- pisco – 60 ml;
- lime (lemon) juice – 30 ml;
- sugar syrup – 35 ml;
- egg white – 1 piece;
- ice – 5-6 cubes.
Recipe: Whip all the ingredients in a blender until the ice dissolves and foam appears. Pour the cocktail into a martini glass and garnish with a lime wedge.
Pisco punch
Composition:
- pisco – 50 ml;
- pineapple juice – 50 ml;
- sugar syrup – 25 ml;
- soda water – 30 ml;
- lime – 1 piece.
Recipe: Squeeze the juice of one lime into a shaker with ice, add pisco, syrup and pineapple juice, then mix well. Pour the mixture from the shaker through a strainer into a glass. Add soda. The cocktail can be garnished with a slice of pineapple, cherry or lime zest.
