Pisco: History and Production of an emblematic Peruvian drink

History of Pisco

Pisco takes its name from a port city located on the southern coast of Peru, at 200 kilometers south of Lima. It is likely that this drink was first produced in the 16th century by Spanish missionaries who sought to produce wine for religious celebrations. Over time, Pisco has become a popular drink among Peruvians and has acquired significant cultural significance.

The history of Pisco has not been without controversy. Over time, debates have emerged as to whether Pisco belongs exclusively to Peru or whether it is also produced in neighboring Chile. Both countries claim authorship of the drink, each with its own production method and distinct characteristics.

Today, Pisco is protected by controlled designations of origin in Peru, which guarantee its authenticity and quality. There are different varieties of Pisco, each with its own characteristics in terms of grape varieties used, distillation process and production regions.

Pisco has become a key ingredient in the creation of classic cocktails such as the Pisco Sour, which has become a symbol of Peruvian mixology throughout the world.

Production of Pisco

The production of Pisco begins with the rigorous selection of the grapes, which must be of specific varieties and have an optimal quality. The grapes are then harvested by hand and pressed to extract the juice. This juice is fermented with natural yeasts to produce a grape wine, which is then distilled in traditional copper stills.

The distillation of Pisco is a delicate process that requires a specific know-how. The grape wine is heated over a low flame in the still, then the steam produced is recovered and cooled to obtain the grape spirit. This step is crucial to obtain a quality Pisco, as it preserves the characteristic aromas and flavors of the grape.

Once the distillation is complete, the Pisco is stored in stainless steel or glass tanks to allow for optimal maturation. The duration of this stage varies depending on the type of Pisco, but it should be at least 3 months to allow the aromas to develop and harmonize.

The varieties of Pisco

There are eight varieties of Pisco in Peru, each with distinct characteristics in terms of the grapes used, the region of production and the distillation process. The four most common varieties of Pisco are:

• Pisco Quebranta: this is the most common variety of Pisco, produced from the Quebranta grape. It is a dry, full-bodied Pisco with notes of ripe fruit and spices.Pisco Quebranta: this is the most common variety of Pisco, produced from the Quebranta grape. It is a dry, full-bodied Pisco with notes of ripe fruit and spices.

• Pisco Italia: produced from the Italia grape, this variety of Pisco is sweet and fruity, with notes of peach and pineapple. It is often used in cocktails.

• Pisco Acholado: this variety of Pisco is produced from a mixture of grapes, usually Quebranta and Italia. It offers a more complex flavor palette, with floral, fruity and spicy notes.

• Pisco Mosto Verde: this variety of Pisco is produced from grapes that are not fully fermented, which gives it a thicker texture and a more intense flavor palette. It is considered the most refined and expensive variety of Pisco.

The other four varieties of Pisco are less common, but offer interesting characteristics for connoisseurs:

• Pisco Torontel: produced from the Torontel grape, this variety of Pisco is sweet and floral, with notes of honey and raisins.

• Pisco Moscatel: produced from the Moscatel grape, this variety of Pisco is sweet and fruity, with notes of grape and honey.

• Pisco Mollar: produced from the Mollar grape, this variety of Pisco is spicy and fruity, with notes of cinnamon and red fruits.

• Pisco Uvina: produced from the Uvina grape, this variety of Pisco is rare and hard to find. It is often described as having exotic fruit notes and a slightly smoky finish.

In conclusion, Pisco is an emblematic alcoholic drink of Peru, with a rich history and important cultural significance. The production of this drink is a complex process, but the results are worth it. Whether in cocktails or in cooking, Pisco is a versatile and delicious drink that deserves to be discovered and enjoyed.