Pisco
Pisco Collection
Pisco was identified as a type of brandy; others referred to it as a spirit or liquor. Pisco is aguardiente, fermented wine made by a single distillation, considering it one of the purest, using copper pots, nothing is added to it. According to some Peruvian Laws Pisco can only be produce from one of the eight types of grapes they grow. It is permitted to mix these types of grapes but no other types of flavors, color, sweeteners or even water couldn´t be added to it.
These eight types of grapes are classified into two groups:
Aromaticos (aromatics): Moscatel or Muscat, Albilla, Torontel and Italia.
No aromáticos (non aromatics): Quebranta, Negra criolla or Negra corriente, Mollar and Uvina.
From these varieties of grapes we have 4 different types of Pisco:
Pisco Puro: as the name states is made from one single type of grape. The most popular in Peru is Quebranta, ideal for Pisco Sours.
Pisco Aromatico: aromatic Pisco made from Moscatel or Muscat, Albilla, Torontel and Italia.
Pisco Mosto Verde: Green must, based on the type of fermentation process which unlike other Piscos does not complete fermentation to 100%. It is left with some sweetness from the grapes, making this Pisco ideal for single shots.
Pisco Acholado: referes to a blend of different grapes.
Our favorite Pisco brands:
To those who are more interested in some history of Pisco here it goes:
It all started with grapes introduced by Spaniards to Peru in the 15th century. Pisco is a colorless liqueur, produced in Peru and Chile in the same regions where they produce wine. The valley of Rio Pisco lies at about 245 km south of Lima, the capital of Peru, and has a very arid climate.
The Spaniards originally made wine for Catholic ceremonies. By the 16th century the wine production in Peru was high enough that it became a threat to the Spanish own homeland production. As a result of this the Spanish crown decided to impose high export taxes on products coming from Peru.
In the 17th century the distillation of the wine into Pisco began, it is believed as a rebellious act against the Spanish crown. Pisco first became very popular in the mining town of Potosi.
By the 18th century Pisco enters a new market San Francisco- California. During the Gold Rush, San Francisco became a great consumer of Pisco with their famous “Pisco Punch”.
Joseph Rudyard Kipling an English short-story writer, novelist, journalist, and poet in his “From Sea to Sea” and other sketches letters of travel from 1887-1889 volume III, describes the “Button Punch” as follows:
“This unhappy state of affairs, has, however produced one good result which I will confide to you. In the heart of the business quarter, where banks and bankers are thickest, and telegraph wires most numerous, stands a semi-subterranean bar tended by a German with long blond locks and a crystalline eye. Go thither softly, treading on the tips of your toes, and ask him for a Button Punch. ´Twill take ten minutes to brew, but the result is the highest and noblest product of the age. No man but one knows what is in it. I have a theory it is compounded of the shavings of cherubs´ wings, the glory of a tropical dawn, the red clouds of sunset, and fragments of lost epics by dead masters. But try for yourselves, and pause a while to bless me, who am always mindful of my truest interests of my brethren.”
The Pisco punch then travelled to Fresno – California and also Reno – Nevada. The Peruvian Pisco was considered one of the most exquisite drinks. It remained very popular until Prohibition Era (1920-1933).
In 1903 American Victor Vaughen Morris traveled to Peru to work for a railway company in the town of Cerro de Pasco. In 1915 he moved to Lima and opened a bar named after himself Morris´Bar, where he invented the world famous Pisco Sour in 1916
Today Pisco is once more becoming popular, but there is still more work to be done, and I am glad to share this Museo del Pisco in Peru, a place where you can learn more about Pisco and taste the different cocktails with it. In one of their three locations in Lima, Cusco, and Arequipa. Here in the USA we can find some Piscos either from Peru or Chile but we can´t find the wide selection offered in the place of origin, hopefully that will change with time.
Salud with Pisco!
Check out our e-book “A Pisco Short Guide: 10 Pisco Recipes”
Do connect with us:
ResearchGate: James M. Wise
Author´s page: James M. Wise
Photography page: JamesM.Wise.com
Author´s page: Yanira K. Wise
Spanish blog: TheYaniWay
South America seems to refuse to show its inexhaustible creative force.
