pisco
A 400 years cultural tradition from the southern coast of Peru.
Pisco is a fabulous spirit with a blast of aromas from each of its eight pisco grapes and many blends (acholado), each with its own character and flavor. It is a versatile spirit that yields distinctly cocktails at the bar.
what makes pisco unique
Villagarcia and Hilburg explain the difference of pisco from other distilled spirits, such as: Cognac, Armagnac, Brandy, and Chilean distilled drinks. What makes… [pisco] different are the climates of the coastal valleys of Peru; they have so much sun and so much dryness that the grapes, by themselves, produce an excellent grade of sugar. This is ideal to achieve a good alcohol proof, and does not require a second distillation, as occurs with other beverages. The alcohol grade increases so much when a drink is distilled twice that it is necessary to add water to regulate the proof, which in the case of pisco is unnecessary as well as completely prohibited. Also, the second distillation causes the loss of the natural… [aromas] and flavors of the grape. [Therefore,] these harvests must be stored in casks for them to absorb the…[aromas] and flavors of the wood as well as the color, which is also unnecessary and not permitted for pisco.ORIGIN OF THE WORD PISCO
The word “pisco” comes from the Quechua word “pishko,” which means bird in English. Because of the abundance of birds in the area where they live (currently, Pisco-Peru), a native community called themselves pishko. They worked in ceramics and made big earthenware pipkins that they also called pishko (see top photo at right lower corner). Eventually, the native’s pipkins were used to transport pisco as far as Spain. When the Spanish arrived at this land, they modify the word “pishko,” and used it to name their town and port: Pisco. It also gave the name to a valley. And then, to a river. Since the early XVII century, grape spirit packed in piscos (earthenware pipkins) has been shipped from the Port of Pisco. So, the name of the package and the port gave the name of the spirit: pisco. In the early days, pisco was known as the “Spirit of the Port of Pisco,” and “Spirit of Pisco.” Later, the English merchants called it pisco brandy, and then in the early 1800s they shorten it to pisco.
Apart from naming a town and a port, the word, pisco, names other geographical locations in Peru, such as, Piscobamba, Piscomarca, Piscopampa, and Piscotuna. Surnames include the word pisco as well, Piscoya, and Pisconde (Schuler).
Acholado especial mosto verde
Pisco mosto-verde (unripe must) is the finest classification of pisco: smoother and more aromatic than the others. Pisco mosto-verde is distilled when the wine is still sweet, so fermentation has not finished. Needs more grapes per liter, time, and work. It can be sip by itself or mixed in fine cocktails. This special acholado is rested for two years for an extra balance.
pisco grapes
Less Aromatic Grapes
Quebranta
Negra Criolla
Mollar
Uvina
More Aromatic Grapes
Moscatel
Italia
Torontel
Albilla
Pisco grapes
Kilos of grape p/litre of pisco puro
Kilos of grape p/litre of pisco mosto verde
Water, additives, or wood aging
Regions in Peru
VIÑAS DE ORO BRANDY
distillation
Distilled once to proof. No water or additives added.
maturation
A brilliant treasure kept for 5 years. Brandy 100% Quebranta Grape aged in oak barrels american first use.
