Pisco and other drinks

Pisco, a tasty and clear brandy distilled from fermented grape juice, is Peru's national drink.

Its origins go back to the XVI century, when it was first produced by the Spaniards from quebranta grapes (a variation of Muscat), growing in the vineyards of the Ica Valley. Its name probably comes from the Pisco port, in Ica, some 250 km south of Lima.

Pisco is obtained from the distillation of recently fermented grape juice or musts, which provide a distinctive taste (an "eau de vie" pure from its very beginnings). The distillation process of Pisco, created many centuries ago and transmitted from generation to generation, is also typical and unique.

There are 4 recognized types of Pisco:
Pure: from Quebranta grapes. Other non-aromatic varieties such as the Mollar or Black can also be used.
Aromatic: from aromatic grapes derived from the family of muscatels.
Green Must: originated from the distillation of grape musts in fermentation process (this refers to the musts in which sugar has not been transformed into alcohol)
Acholado: results from the distillation of musts of different grape varieties.

In recent years, there has been an increasing dispute between Peru and Chile over which country owns the appellation of Pisco. Recently, though, the World Intellectual Property Organization recognized the "pisco" denomination as a beverage of Peruvian origin (Registry 065, July 2005).

Moreover, the recent awards obtained by Peruvian Pisco are an overwhelming indication of its superior quality.

There are five main features distinguishing Peruvian Pisco from grape aguardientes made outside Peru.

1.- One of the most important differences between the genuine Pisco and foreign aguardientes is that the grape used for its preparation -artisan and industrial- is not limited to the aromatic grape "Moscatel". Actually, the emphasis is put on the flavor or in the aroma. This is why the most common grape types are "Quebranta" (a typically Peruvian mutation) and, in less percentage, the Normal Black and the Mollar, which are non-aromatic varieties.

2.- The distillation process used for preparing Pisco is carried out in distilleries or small stills of non-continuous operation, not in continuous distilleries. Thus, the constituting elements of the genuine Pisco will not be removed at the time of rectifying steams produced at its distillation.

3.- According to the definition of Pisco, this beverage is obtained from the distillation of recently fermented "fresh" musts. This type of process avoids recently fermented musts to remain stagnant for several months before being distilled or used for mature wines.

4.- In Peru, the distillation process is not suspended until obtaining the alcoholic Pisco at levels of 42° - 43° degrees Gay-Lusac. No distilled or treated water is added with the purpose of changing its consistency, color and other features that make it a distinctive product.

5.- When distillation of fresh musts starts, the alcoholic contents of the distilled product is high, reaching 75° degrees Gay-Lusac approximately. As the process continues, the alcoholic content decreases, thus, allowing other constituting elements of Pisco to make up the brandy. According to the skills and tradition of the Peruvian "pisquero", this process lasts until the alcoholic content decreases to about 42° or 43°, sometimes decreasing to 38° degrees Gay-Lusac.

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, appereance or graduation.

Pisco sour is our favourite cocktail, a bright and intense mix of pisco, sugarcane syrup and lime juice. No trip to Peru is complete without a pisco sour.

Beer is very popular with most coastal meals, in particular with cold shellfish appetizers: every coastal Peruvian will tell you nothing beats a cold beer and a fresh ceviche.

The Andes' favourite is chicha, a drink made from fermented purple corn. It was a ceremonial drink for the Incas, and still plays a central role in Andean festivities.

Souces: Wikipedia, the Defense of the Peruvian denomination of origin by the Peruvian Embassy in the UK & al.