Pisco in Peru and Chile
the history, origin, and types of Chile and Peru's national drink
Pisco is the national spirit of both Peru and Chile and each country has it's own varities, cocktails, culture, and history surrounding this clear, fermented grape brandy
Pisco is a clear fermented grape brandy produced in southern Peru, and Chile. It can be sipped strait or is the basis of drinks such as the Pisco sour, Chilcano, Algarobbina, martinis, with tonic, with cola, etc. It was a favorite drink of miners in the California Gold rush because ships that rounded Cape Horn en route to California would stop in Chile and Peru to load up on supplies, including alcohol.
Pisco in Peru
Pisco was first produced in Peru during the Spanish viceroyalty and got its name from sailors who called it after the Peruvian port of Pisco where it could be bought, as international copyright laws have now determined. The actual word pisco is derived form the Quechua word pissqu.
The Pisco in Peru is generally far superior quality and recognized internationally as the original. It has four basic forms (Puro, Aromatico, Acholade, Mosto Verde). The attitude in drinking it falls somewhere between a fine wine and scotch. It can also be mixed by Peruvian connoisseurs with Amazonian plant extracts such as Seven Raices, which is a type of liquor. It ranges in alcohol content from 76-96 proof.
The Ica valley (Valle de Ica), where much of the world’s best pisco is produced. Ocucaje, Tacama, and Quierolo are some of the more popular brands and where tours of the distilleries are possible. Grapes favored in Peru, both non-aromatic and aromatic, are: Quebranta, Common Black, Mollar, Italia, Muscat, Albilla, Torontel. The grapes thrive in the dry, desert conditions along South America’s Pacific coast.
Pisco in Chile
Although often considered inferior quality than that in Peru, the Pisco in Chile is more widely produced and exported and more the consumption is far greater. They also make pre-made bottled Pisco drinks such as Pisco sours that are sold beside beer in grocery stores and gas stations.
Much of Chile’s Pisco comes from the Elqui Valley (Valle de Elqui), where tours are also given of the plants. Pisco Capel and Ruta del Norte are some of the larger producers. To help its claim of being the original pisco producer, the Chilean city of La Unión changed its name to Pisco Elqui in 1936.
There are four types of Chilean Pisco as well (Tradicional, Especial, Reservado, Gran Pisco) which are defined by their level of alcohol content (60-100 proof). Grapes used include: Yellow Muscat, White Early Muscat, Alexandria Muscat, Austrian Muscat, Frontignan Muscat, Hamburg Muscat, Black Muscat, Pink Muscat, Canelli Muscat, Orange Muscat, Pedro Jiménez , Torontel.
