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It has more than 400 years of history and is mostly produced in the southern half of Peru.
Pisco, the Peruvian distillate par excellence, is gaining more and more popularity in cocktail bars and restaurants around the world. An spiritous with personality produced from grape juice and whose production process is part of the history of Peru.
IN THE NAME OF THE VALLEY
Pishko means bird in Quechua, the language of the Incas. And it is also the name given to an area in southern Peru inhabited by different families of birds, the Pisco Valley.
This word gave rise to the name of the first distillate created in the American continent. A drink that has been linked to the Peruvian identity since the beginning of time, since the “piskos” were the potters who were in charge of making the clay pots in which they stored beverages such as chicha or wine. This name was later given to the new distillate because it was the place where the Pisco grapes were left to ferment before distillation
The first vineyards were planted during the conquest, around 1550. It was the Spanish who, not finding vines in those lands, decided to bring in the middle of the 16th century grape vines originating from the old world. The vines were initially planted in Lima, Ica and Arequipa, but they did not take long to reach other valleys, causing the great boom in the production of this type of grape to be experienced during the 17th and 18th centuries, which ended up being the brandy. arriving to export it throughout the entire American continent. Already in 1574 the town of Pisco appeared on the maps of the time. A drink that ended up becoming the National Heritage of Peru and that to this day continues to be the main standard bearer.
FERMENTATION IS THE KEY
Within the world of pisco there are three types: pure pisco, obtained exclusively from a single variety of pisco grape; mosto verde, obtained from the distillation of fresh must from pisco grapes that have undergone an interrupted fermentation; and pisco acholado, obtained from the mixture of several types of pisco grapes. Each of them depends on the pisco grapes from which it is produced, which are divided into aromatic (Italia, moscatel, torontel and albilla) and non-aromatic (quebranta, mollar, negra criolla and uvina). Hence, the flavor of this distillate is a fruity and aromatic flavor. A perfect characteristic that makes pisco so versatile when used in cocktails all over the world.
Source: https://viajes.nationalgeographic.com.es/gastronomia/por-que-pisco-solo-se-produce-peru_14896
WHAT GRAPES IS USED TO PRODUCE PISCO?
Pisco can only be made from eight pisco grapes according to the Regulations of the Pisco Designation of Origin:
IN WHAT PLACES IN PERU IS PISCO PRODUCED?
According to the Regulations of the Designation of Origin Pisco, it can only be prepared in 5 departments of Peru: Ica, Lima, Arequipa, Moquegua and in the valleys of Locumba, Sama and Caplina of the department of Tacna.