WHAT IS PISCO?
Pisco is the emblematic distilled beverage of Peru, obtained by fermentation and distillation of the must of Pisco grapes.
History
The origin of the word “Pisco” comes from the Quechua word (native language of Peru) Pishko, Pisku, Pisqu, which was used to name birds. Pisco is also the name of a river, valley, port and clay vessel where the grape brandy made in this geographical area is kept.
Pisco is made from Pisco grapes which are: Quebranta, Mollar, Negra Criolla and Uvina these four considered non-aromatic grapes and Italia, Moscatel, Torontel and Albilla considered aromatic grapes, these are produced in the areas of Lima, Ica, Arequipa, Moquegua and Tacna. Their classification is divided into 3 types:
Pisco Puro: Pisco made from a single grape variety.
Pisco Acholado: it is the Pisco elaborated from the mixture of 2 or more varieties of grapes. Whether aromatic or non-aromatic. This blend can be a mixture of grapes or a mixture of piscos.
Green Must: It is the Pisco that in the process of fermentation of the must has been incompletely fermented obtaining a Pisco of different quality.
The elaboration of Pisco.
First the must is obtained from the grapes, which is left to ferment for an average of 7 to 15 days until a young wine is obtained. Then it goes through a discontinuous distillation process in the “alambique” or “falca” in this process is made the separation of the head and tail being these two the obtaining of the first and last hours of distillation and is discarded for having high content of higher and lower alcohols that are not optimal for consumption.
What we rescue is the body or Pisco, which is the alcohol that ranges between 38 and 48 degrees. The Pisco goes through a minimum resting period of 3 months in stainless steel tanks that do not alter the properties of Pisco and finally it is bottled.
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