Pisco - a strong alcoholic beverage produced by the method of dispersion in Chile and Peru from fermented according to an old recipe of Muscat grape juice. In the language of the indigenous people of Peru, the Quechua, Pisco means bird. The first mention of Pisco in Peru refers to 1613.
The origin of the word is associated with a beautiful legend, telling about the brave seafarers who went on a reed boat across the ocean in search of the center of the universe of the mysterious island "Te pita o Te Henua" (Navel of the Earth). Exhausted long voyage sailors have come to terms with the idea of imminent death, when on the horizon as a sign from above there was a flying bird Pisco, indicating the way to the blessed land. When many centuries later the Spanish conquistadors, who brought the vine and the art of distillation to Chile, for the first time created an incomparable, divine drink in the unique conditions of the Elki valley, without hesitation, called it Pisco, for its amazing properties to grant emancipation and a sense of freedom to the soaring bird.
Between Peru and Chile at the state level there are disputes, whose drink has the right to be called Pisco. Peru insists on the historical priority of the name and production of Pisco, and also indicates that the Chilean drink is produced by a different technology than the historical, Peruvian Pisco. Chile also argues for large volumes of production and import of the drink. And Chilean beverage companies launched a large-scale campaign in the country, advertising Pisco as a national drink of Chile.
Peruvian Pisco: it is produced by grapes of Quebranta, Moscatel, albilo, Torontel. Once Pisco is distilled from grape must that was vybrazhivaet with the pulp for about two weeks. Distillation is carried out, as in previous times, on the distillation apparatus Falca, built into a brick oven (it is believed that it is the fruit of creative efforts Quechua Indians), and then the distillate is aged from 3 to 6 months (now – usually in stainless steel vats). The average strength of the Peruvian Pisco – 43% vol. Pirouette Pisco water is not diluted.
Chilean Pisco: Muscat, Pedro Ximenez and Torrontes grapes are used for its production. Pisco is obtained by a single distillation in traditional copper cubes. Distillate has a fortress of 55-60% vol. Alcohols are kept in large wooden barrels for 2-3 months. High-quality Pisco is aged in American oak barrels for a longer time. Then the alcohols are assembled, diluted with softened water to the desired strength, filtered and bottled. Sometimes, before bottling the drink is further kept in wooden containers for a month-for final maturation. In accordance with the terms of aging in Chile distinguish the following types of Pisco: Pisco tradicional – 2 months; pisco especial – 4 months; pisco reservado – 6 months; gran Pisco-10 months. The strength of the Chilean Pisco is from 30 to 50% vol.
As a rule, Pisco is sold in traditional bottles. A new stage in the promotion of the drink, especially in the international market, was the successful decision of Capel LTD to produce Pisco Reservado in a dark green glass bottle in the form of a statue of Moai from Easter island. The design of this bottle received a gold medal at the international food exhibition in Paris.
Pisco is used both in pure form, and is used for preparation of cocktails.
Pisco harm: Traditionally, Pisco is considered a high-quality alcoholic beverage. But it is alcohol, which determines its harm to the human body. There is no harmless alcohol. In any case, alcohol is poison poisoning people and affecting its organs.
Other strong alcoholic beverages
