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Pisco: The taste of Peru that envelops palates

do you want to know everything about Pisco? What is it? How is it made? Pisco is a distilled spirit that seduces the most demanding and exquisite palates, who are looking for unique flavors of great quality Pisco is an alcoholic beverage that is made in countries like Peru and Chile that although they share similarities, they also have differences that make them unique and special, join us to discover more about pisco.

what is Pisco?

Pisco is a grape brandy obtained by distilling fresh, recently fermented grape must from pisque grapes.

Origin of Pisco

Pisco is an alcoholic beverage with a notable European influence, since it is an eau-de-vie produced through the fermentation of different varieties of grapevines. It preserves the legacy of an influence that came from Europe to settle in Latin America. With the founding of Lima in 1535, the need to plant vines in the area arose in order to supply wine to the churches that lived in the city for their liturgical ceremonies. That is why the first plantations arose. Pisco Chroniclers indicate that the production of grape brandy in Peru would have begun in the mid-sixteenth century. In the valleys of Ica, vine cultivation expanded widely due to the favorable climatic conditions of the place, which is why it is in this area where the Peruvian wine industry developed with great force.

Named Pisco by the Spaniards

The Spanish began to use the name Pisco to designate the name of a river, a town and a port. It was one of the main routes that served the regional commerce and at the same time it was the embarkation point for guano and silver shipments to Spain.

By 1614 there was a ban on the export of wine from the Viceroyalty of Peru to Spain, motivated by the success of the exploitation of the vine in Peruvian lands. The coastal landowner monks intensified the production of Peruvian grape brandy, as a consequence of the imposed prohibition, so the product quickly became a popular drink.

what are the types of Pisco that exist?

Depending on the grapes used during the elaboration and distillation process, there are 4 types of pisco, which are:

Pure Pisco

It is the pisco obtained exclusively from a single variety of pisca grapes, these vines can be both aromatic and non-aromatic. It is usually a spirit with very little aromatic structure, it has a very low level of impurities and a complexity of flavors in the mouth.

Pisco Mosto Verde

Pisco made with must that has not finished its fermentation process, i.e. the must is distilled before all the sugar has been transformed into alcohol. This makes it a subtle, elegant, fine and full-bodied spirit, besides having a variety of aromas and flavors.

Pisco Acholado

It arises from the mixture of different varieties of grapes or piscos, it is elaborated with an assemblage of several aromatic and non-aromatic strains, which makes it a unique product with sensational nuances.

Aromatic Pisco

It is the pisco elaborated with aromatic varieties such as Italia, muscatel, torontel, albilla negra, among others, which gives it a very interesting aromatic complexity contributed by the vine of its production.

Characteristics of Pisco that you should know

Pisco is an alcoholic beverage that presents five specific characteristics to be considered authentic: Raw material One of the great differences between authentic Pisco and foreign grape brandies is that the raw materials used in its production, both artisanal and industrial, are not limited to aromatic grape varieties such as Muscatel.

No vapor rectification The distillation process for the elaboration of Pisco is carried out in discontinuous stills and not in continuous stills, in order to avoid the elimination of many constituent elements of the true Pisco by rectifying the vapors produced at the time of distillation.

Must fermentation time and the distillation process Pisco comes from the distillation of recently fermented broths or musts, the type of processing avoids that it remains for many months before being distilled or that made wines are used.

It contains no additives The distillation process of pisco does not stop until the alcoholic level of 42% or 43% of average degrees has been obtained. for this purpose, distilled or treated water is not added so that it does not lose its body, color and other characteristics that distinguish it and make it so characteristic.

Obtaining the alcoholic content At the beginning of the distillation process of fresh musts, their alcoholic content reaches 75%, and as the process is prolonged, the alcoholic content decreases.

The process continues until the alcoholic level has dropped to 42 or 43 degrees on average according to the discretion of the pisquero, so you can even find piscos with 38%.

how many degrees of alcohol does Pisco have?

Pisco is a distilled alcoholic beverage known for its high quality and organoleptic qualities, it usually has between 40% and 48% alcohol content, which makes it a full-bodied drink.

+4 Benefits of pisco that will surprise you

Pisco is made from grapes, so it has antioxidants that contribute to the good development of health, of course, its consumption should be moderate because otherwise it can cause serious problems. Among its benefits are the following:

It benefits circulation

Moderate consumption of pisco contributes positively to the good development of blood flow, since it is made from grapevines, it is rich in antioxidants that prevent blood clotting and maintain good circulation.

Prevents aging

Thanks to its natural properties, pisco has resveratrol, a substance that stops skin aging, acting on the proteins of tissue cells responsible for accelerating this process.

Helps digestion

Pisco, thanks to its natural components, acts as a diuretic and purifier of the organism, thus combating kidney ailments.

Antioxidant

Being made from grapes, pisco contains antioxidants that protect the body against the activation of genes responsible for increasing the risk of cancer, arthritis, diabetes, among others.

what is Pisco made from?

Peruvian pisco is made from the pure juice of pisquera grapes, which can be aromatic such as Albilla, Italia, Moscatel and Torontel, and non-aromatic such as the Mollar, Negra corriente, Quebranta and Uvina grape varieties.

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