Peru-Recipes.com

The Spaniards brought a grape liquor that with the time was elaborated in Peru.

It was named “pisco”, name that has three origins: means a Quechua word that translated to English means “bird”. The mud container was called “botija”, where pisco was deposited. Pisco, city and name of a town that belongs to the Ica valley, correspond to a very important event. The independence leader José de San Martín disembark in the Paracas bay in Pisco, September 8th, 1820.

The botija was a practical container that used in the elaboration of pisco and then to transport and keep it. In the botija the grape juice was fermented and distilled. Afterwards the pisco is stored in botijas. When the botijas are empty they stowed them face down, until being used again in the next vintage.

In the early 1920s, the Pisco Sour cocktail was produced at “Bar Morris” located at Calle Boza 847, Jiron de la Union, Lima. It was enjoyed by a few at first, but the cocktail soon became the favorite of locals and international guests of the Hotel Bolivar and Maury (upscale hotels of that time), which helped the drink gain its current international recognition.

In the years following the re-establishment of pisco production, many grapes were used to produce pisco, leading to a wide variation in flavor, aroma, viscosity and appearance of the liquor. This harmed attempts to export the product under a single denomination since there could be enormous differences between the contents of bottles sold as pisco. As such, a number of regulations were established to counteract this situation and set a baseline for a product to carry the name.

Four levels of pisco were thus designated:

• Pure, made from a single variety of grape, mostly Quebranta, although Mollar or Common Black can be used; however, no blending between varieties is accepted (”pure” pisco should contain only one variety of grape).
• Aromatic, made from Muscat or Muscat-derived grape varieties, and also from Italia and Torontel grape varieties; once again, the pisco should only contain one variety of grape in any production lot.
• Green Must, distilled from partially fermented must, this must be distilled before the fermentation process has completely transformed sugars into alcohol.
• Acholado (Half-breed), blended from the must of several varieties of grape.

The order is not established on quality, it is simply listed in that way in Peruvian publications.

Some other specific restrictions of note are:

• Aging: pisco must be aged for a minimum of three months in vessels of “glass, stainless steel or any other material which does not alter its physical, chemical or organic properties”.
• Additives: no additives of any kind may be added to the pisco that could alter its flavor, odor, appearance or alcoholic proof.

Pure pisco is a very viscous liquid, slightly more so than vodka and comparable to Sambuca. It has an odor which is vaguely reminiscent of reeds. Its flavor is very smooth and almost non-alcoholic, which can be very deceptive, with the result that many first-time drinkers often drink to excess and can quickly become inebriated without noticing. Some people consider it “heresy” to mix pure pisco with anything else, and it is generally accepted that it should be drunk alone, even to the exclusion of ice.

Aromatic is rarely seen nowadays, as its production has almost ceased in Peru, since according to Peruvian specifications, some Chilean pisco would be classified as aromatic, provided that the restriction of ‘no additives’ is obeyed.

Green Must is generally seen in high income environments. Its grape taste is very strong, as is its fruity perfume.

Acholado is gaining popularity due to its sweetness, both in odor and flavor, making it a favorite for Pisco sour, a mixed drink. The acholado variety is also preferred due to its “kick”, which can be felt immediately after drinking, one can literally feel the drink making its way to the stomach.

Source: Wikipedia.