Pisco

Pisco is a strong alcoholic beverage. It is made in Chile and Peru from the grape variety muscat. It is considered a type of grape brandy. Many cocktails are made on its basis, including one of the most famous cocktails in the world - Pisco Sour.

According to one of the versions, the drink got its name in honor of the Peruvian valley of Pisco, in which the tribe of Indians with the same name lived. The tribe made its own low-alcohol corn drink. The Spaniards brought with them the culture of winemaking, which they shared with the local population. Now the Indians began to make an alcoholic drink from grapes and store it in clay jugs. In the XIX century, as a result of the war between Chile and Peru, part of the Peruvian territories were occupied by the Chileans. The Chileans appreciated the taste qualities of pisco and, with some modifications, established production in their homeland. So far, Chile and Peru are arguing about whose drink can be called pisco.

Peruvian pisco is made from pure grape juice without pulp, peel and seeds. The fermentation product is distilled only once, resulting in a distillate of about 43 degrees. It is strictly forbidden to dilute the drink with water and age it in oak barrels. Chilean pisco is distilled 2-3 times, after which the drink is filtered, diluted with water (to reduce the strength) and aged in oak barrels for several months. The result is a fragrant drink with a fruity aftertaste.

Peruvian pisco comes in these types: Puro (pure), Aromáticas (aromatic), MostoVerde (green), Acholado (hybrid). Chilean pisco is distributed by strength into these types: Tradicional (30-35%), Especial (35-40%), Reservado (40-43%), Gran Pisco (40-43%).