[Curiosities] Three curiosities about pisco, the national drink of Peru

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This grape distillate has been produced in Peru since the time of the viceroyalty, it has a national day and is the basis for one of the most recognized cocktails worldwide, the pisco sour.

If there is a spirit drink that is in the heart of every Peruvian, this is undoubtedly the pisco. Admired and awarded around the world for its exquisite flavor and aroma, pisco contains a lot of history and tradition; the aroma of the pisco is the perfume of Peru and its flavor, the Peruvian pride in each sip.

Considered the flagship drink of Peru, it is usually present at every celebration, social gathering or accompanying a dish on the table. Such is its ties to local society that it even has its own annual celebration: every fourth Sunday in July the country celebrates National Pisco Day.

Even on this day thousands of liters of the drink flow from the fountain in the Plaza de Armas in Lima for the enjoyment of all those present.

1. Recognized as Cultural Patrimony of the Nation

The origin of this emblematic drink is found in the province with which it shares its name —Pisco, city of Ica, in southern Peru— where the eight types of pisco grapes are harvested (Quebranta, Negra Criolla, Mollar, Italia, Muscatel, Albilla, Torontel and Uvina), distinguished by their unmistakable fragrances.

The very term pisco dates back to pre-Inca times, when a caste of potters called piskos existed in the territory of the current Ica region, which was dedicated to the manufacture of conical-shaped vessels used to store and transport liquids.

During the viceroyalty, these utensils were used to preserve the grape distillate. In 1988, pisco was recognized as Cultural Heritage of the Nation after carrying out a study on the Peruvian roots of this distillate that date back to the 16th century.

2. It is only produced in Peru

In the process of elaboration of the pisco, no other ingredient is involved in addition to the fresh juice, which allows the purity of the drink to be preserved at its highest degree.

Although its consumption dates back to when the Spanish brought the vine, in recent years its Peruvian origin has been claimed, with the designation of origin, in order to standardize its production.

A group of engineers, agronomists and geologists carried out an investigation in which they demonstrated that pisco can only be produced in Peru; since it has rocks, sediments, relief and perfect soil for the birth of this distillate.

Currently, the pisco industry has more than 800 producers; who, for the most part, maintain until today the ancestral methods for the elaboration process in various geographical areas of the country, such as Ica, Arequipa, Lima, Moquegua and Tacna.

3. There are three types of pisco

Pisco grapes are classified into two large groups, the non-aromatic ones —quebranta, mollar, negra criolla and uvina—, and the aromatic ones —italia, muscatel, torontel and albilla—.

With them you can produce three types of pisco:

Pure pisco, obtained exclusively from a single variety of pisco grape.

Mosto verde pisco is a distillation of musts whose fermentation has been interrupted; the tradition is carried out 3 or 4 days after the start of fermentation and at a temperature between 5° and 6° baumé.

Pisco acholado, obtained from the mixture of two or more varieties of pisco grapes and can be made by pressing the grapes together, joining fermented musts before distillation, or doing controlled tests of pure piscos until reaching the ideal "cut".

The unique flavor of Pisco Sour

Its mixture of intense flavors, its showy appearance and its strong aroma have made this delicious cocktail a tourist symbol of Peru and a product that can be exported to the world.

This highly fresh cocktail was created in Lima in the 1920s by Víctor Morris, owner of the 'Morris' bar, who first prepared this drink in the absence of a bourbon to make a whiskey sour.

 

Link: https://www.expreso.info/noticias/internacional/94110_tres_curiosidades_sobre_el_pisco_la_bebida_nacional_de_peru