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Pisco is a colorless or yellowish-to-amber colored
brandy Brandy is a liquor produced by distilling wine. Brandy generally contains 35–60% alcohol by volume (70–120 US proof) and is typically consumed as an after-dinner digestif. Some brandies are aged in wooden casks. Others are coloured with ...
produced in winemaking regions of Peru and Chile. Made by distilling fermented grape juice into a high-proof spirit, it was developed by 16th-century Spanish settlers as an alternative to
orujo ''Orujo'' is a pomace brandy (a liquor obtained from the distillation of marc, the solid remains left after pressing of the grape) from northern Spain. It is a transparent spirit with an alcohol content over 50% (100° proof). Its name comes fr ...
, a pomace brandy that was being imported from Spain. It had the advantages of being produced from abundant domestically grown fruit and reducing the volume of alcoholic beverages transported to remote locations.


Etymology

The oldest use of the word ''pisco'' to denote Peruvian aguardiente dates from 1764. The beverage may have acquired its Quechua name from the Peruvian town of Pisco, once an important colonial port for the exportation of viticultural products,''
Concise Oxford Dictionary The ''Concise Oxford English Dictionary'' (officially titled ''The Concise Oxford Dictionary'' until 2002, and widely abbreviated ''COD'' or ''COED'') is probably the best-known of the 'smaller' Oxford dictionaries. The latest edition contains ...
'', 12th edition, 2012.
which is located on the coast of Peru in the valley of Pisco, by the river with the same name."Pisco", ''Oxford English Dictionary''. second ed. 1989. From there, "Aguardiente de Pisco" was exported to Europe, especially Spain, where the beverage's name was abbreviated to "Pisco". The Viennese newspaper '' Wiener Zeitung'' in 1835 reported on the Peruvian spirit made from Italia grapes: In the ''Medical Lexikon'' of Robley Dunglison (1858) it is stated that, following observations of Swiss Johann Jakob von Tschudi: Chilean linguist Rodolfo Lenz said that the word ''pisco'' was used all along the Pacific coast of
the Americas The Americas, which are sometimes collectively called America, are a landmass comprising the totality of North America, North and South America. The Americas make up most of the land in Earth's Western Hemisphere and comprise the New World. ...
from Arauco to Guatemala, and that the word would be of Quechua origin meaning "bird". This claim is disputed by Chilean linguist Mario Ferreccio Podesta, who supports the former
Real Academia Española The Royal Spanish Academy ( es, Real Academia Española, generally abbreviated as RAE) is Spain's official royal institution with a mission to ensure the stability of the Spanish language. It is based in Madrid, Spain, and is affiliated with ...
etymology according to which ''pisco'' was originally a word for a mud container. However, the Real Academia Española later supported Lenz's theory, and underlines the Quechua origin. Other origins for the word ''pisco'' have been explored, including a
Mapudungun Mapuche (, Mapuche & Spanish: , or Mapudungun; from ' 'land' and ' 'speak, speech') is an Araucanian language related to Huilliche spoken in south-central Chile and west-central Argentina by the Mapuche people (from ''mapu'' 'land' and ''che ...
etymology where "pishku" has been interpreted as "something boiled in a pot", which would relate to the concept of burned wine (Spanish: ''vino quemado''). The term influenced the Mexican Spanish use of the slang term ''pisto'' to denote distilled spirits generally.


History


Early Aguardientes

Unlike the land in most of the Viceroyalty of New Spain, where only very few vineyards were established (mostly for the production of sacramental wine), some locations in the Viceroyalty of Peru were quite suitable for growing grape vines. By 1560, Peru was already producing wine for commerce; over time, a significant wine industry arose in the region. It grew sufficiently strong and threatening to the Spanish
mercantilist Mercantilism is an economic policy that is designed to maximize the exports and minimize the imports for an economy. It promotes imperialism, colonialism, tariffs and subsidies on traded goods to achieve that goal. The policy aims to reduce a ...
policies that in 1595 the
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banned the establishment of new vineyards in the Americas to protect the exports of its native wine industry; however, this order was largely ignored. As further protectionist measures, the Crown forbade exportation of Peruvian wine to Panama in 1614 and Guatemala in 1615. In 1572, Santa Maria Magdalena, a town in Peru, had a port by the name ''Pisco''. Pisco became a crucial route for distribution of an alcoholic beverage — aguardiente. Port of Pisco shortened the name to just Pisco, which was the name of the grape liqueur that was originated in the area. Distillation of the wine into pisco began in earnest around the turn of the 17th century, perhaps in response to these pressures. Until the early 18th century, however, most aguardiente was still primarily used to fortify wine, in order to prevent its oxidation, rather than drunk on its own. This method of conservation corresponds with fortified wines that were shipped to Italy and Spain from other parts of the world ''e.g.'', wines from
Madeira ) , anthem = ( en, "Anthem of the Autonomous Region of Madeira") , song_type = Regional anthem , image_map=EU-Portugal_with_Madeira_circled.svg , map_alt=Location of Madeira , map_caption=Location of Madeira , subdivision_type=Sovereign st ...
and
Marsala Marsala (, local ; la, Lilybaeum) is an Italian town located in the Province of Trapani in the westernmost part of Sicily. Marsala is the most populated town in its province and the fifth in Sicily. The town is famous for the docking of Gius ...
. In the 17th century production and consumption of wine and pisco were stimulated by the mining activities in
Potosí Potosí, known as Villa Imperial de Potosí in the colonial period, is the capital city and a municipality of the Department of Potosí in Bolivia. It is one of the highest cities in the world at a nominal . For centuries, it was the location o ...
, by then the largest city in the New World.


Recession of Peruvian pisco

Historians state that the first grapes ever imported arrived in 1553. The production of pisco started at the end of the 16th century. After the process of fermentation and distillation the juice from the grapes was then made in to liquor. This juice was then stored in clay jars called piscos. The entire southern coast of Peru was struck by the
1687 Peru earthquake The 1687 Peru earthquake occurred at 11:30 UTC on 20 October. It had an estimated magnitude of 8.4–8.7 and caused severe damage to Lima, Callao and Ica. It triggered a tsunami and overall about 5,000 people died. Tectonic setting The earthqu ...
, which destroyed the cities of Villa de Pisco and Ica. Wine cellars in the affected area collapsed and mud containers broke, causing the nation's wine-growing industry to collapse. In the early 18th century, wine production in Peru exceeded that of pisco. By 1764, pisco production dwarfed that of wine, representing 90% of the grape beverages prepared. With the suppression of the Society of Jesus in Spanish America,
Jesuit , image = Ihs-logo.svg , image_size = 175px , caption = ChristogramOfficial seal of the Jesuits , abbreviation = SJ , nickname = Jesuits , formation = , founders ...
vineyards were auctioned off, and new owners typically did not have the same expertise as the Jesuits – leading to a production decline. In the late 18th century the Spanish Crown allowed the production of rum in Peru, which was cheaper and of lower quality than pisco. In the 19th century demand for cotton in industrialized Europe caused many Peruvian winegrowers to shift away from vineyards to more lucrative cotton planting, contributing further to the decline of wine production and the pisco industry which depended on it. This was particularly true during the time of the American Civil War (1861–1865) when cotton prices skyrocketed due to the Blockade of the South and its cotton fields. Pisco was also popular in the US, in San Francisco and nearby areas of California since the 1830s, during the Gold Rush, in the 1860s, and early to mid 1900s. In 1933, Chile was exporting good quality wines. However, they wanted to add their own version of Pisco in their wine shipments. Chileans did not know what to call it at first so, they called it ''pisco'', because it was already a reputable name.


Origin dispute

There has been some controversy over whether Pisco originated in Chile or Peru. Both countries say that pisco is their national drink. Peru and Chile both rely on agricultural development for exportation. However, culture and history is what drives this dispute. Both countries want to show national spirit and have the right to call the centuries-old pisco their own. The earliest mention of pisco in official records is from the early 1600s in Ica, Peru: a man by the name of Pedro Manuel died and mentioned pisco production equipment in his will. There may never be a specific geographical designation when it comes to the branding of pisco. There will almost never be a label that says "Peruvian pisco" or "Chilean pisco" as there is a special agreement for protection of the beverage. This agreement prohibits many kinds of branding that suggest country names.


Variants


Peruvian pisco

Peruvian Pisco must be made in the country's five official D.O. (Denomination of Origin) departments—Lima, Ica, Arequipa, Moquegua and Tacna (only in the valleys of Locumba Locumba, Sama and Caplina)— established in 1991 by the government. In Peru, pisco is produced only using copper
pot still A pot still is a type of distillation apparatus or still used to distill liquors such as whisky or brandy. In modern (post-1850s) practice, they are not used to produce rectified spirit, because they do not separate congeners from ethanol as eff ...
s, like single malt Scotch whiskies, rather than continuous stills like most vodkas. Unlike the Chilean variety, Peruvian pisco is never diluted after it is distilled and enters the bottle directly at its distillation strength. The production of a regular Peruvian Pisco bottle requires 8 kilograms of grapes, and a Mosto Verde variety needs 12 kg. Many types of grapes were used to produce pisco, leading to a wide variation in flavor, aroma, viscosity and appearance of the liquor. This harmed attempts to export the product under a single denomination, resulting in numerous regulations setting a baseline for a product to carry the name. Four distinct types of pisco were thus designated: :*Puro (''Pure''), made from a single variety of grape, mostly Quebranta, although Mollar or Common Black can be used; however, no blending between varieties is accepted ("pure" pisco should contain only one variety of grape). :*Aromáticas (''Aromatic''), made from Muscat or Muscat-derived grape varieties, and also from Albilla, Italia and Torontel grape varieties; once again, the pisco should only contain one variety of grape in any production lot. :*Mosto Verde (''Green Must''), distilled from partially fermented
must Must (from the Latin ''vinum mustum'', "young wine") is freshly crushed fruit juice (usually grape juice) that contains the skins, seeds, and stems of the fruit. The solid portion of the must is called pomace and typically makes up 7–23% of t ...
, this must be distilled ''before'' the fermentation process has completely transformed sugars into alcohol. :*Acholado (''Multivarietal''), blended from the must of several varieties of grape. 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, appearance or alcoholic proof. Peru currently exports three times more pisco than Chile. In 2008, Peruvian pisco exports 48 percent more that Chile compared to the year before that, exceeding 1 million dollars, although Chile produces about three times as much pisco as Peru.http://www.odepa.gob.cl/odepaweb/publicaciones/doc/2439.pdf Pisco: Producción y mercado Chile is also the top importer of pisco from Peru: 34% of the pisco produced in Peru is exported to Chile. Annually, the pisco production in 2013 reached 30 million litres in Chile and 9.5 million litres in Peru. Peruvian Pisco won over 20 gold medals and was named the best liquor of the world in the Concours Mondial de Bruxelles 2011.


Chilean pisco

Chilean Pisco must be made in the country's two official D.O. (Denomination of Origin) regions—Atacama and Coquimbo—established in 1931 by the government. Most of it is produced with a "boutique" type of distillate. Other types are produced with double distillation in copper and other materials. During the adaptation of many vineyards to pisco production, the most widespread grape was used as raw material, the Muscat, with some vineyards preferring the Torontel and
Pedro Jiménez Pedro is a masculine given name. Pedro is the Spanish, Portuguese, and Galician name for '' Peter''. Its French equivalent is Pierre while its English and Germanic form is Peter. The counterpart patronymic surname of the name Pedro, meani ...
varieties. As is the case with Peru, regulations for pisco designations have been enacted in Chile, including the following classifications: :*Pisco Corriente o Tradicional, 30% to 35% (60 to 70 proof) :*Pisco Especial, 35% to 40% (70 to 80 proof) :*Pisco Reservado, 40% (80 proof) :*Gran Pisco, 43% or more (86 or more proof) Regulation for pisco production in Chile is quite high. Chilean distilleries are required to grow their own grapes and are grouped into two categories based in aromatic expressiveness: Muscat types (Pink Muscat, Muscat of Alexandria) are very fragrant, while Pedro Jiménez, Moscatel de Asturia and Torontel are more subtle. The ''Special'' and ''Reserve'' variations are very similar in flavor and color, both being subtly sweet and of a clear birch to transparent color. The flavor is much stronger than regular pisco with aromatic refreshing tones.


The process of making pisco

The processes of making pisco all come from the fermentation of specific grapes called Muscat or Italia grapes. The grapes are then distilled in copper basins. However, before this, the grapes have to go through a process called grape-stomping. Grapes stomping usually occurs in the afternoon to avoid the dry heat on the coast of Peru. A group of men spread around the winepress and stomp on the grapes for about 6 intervals. During this process the men will enjoy their time as they sing, joke around, and have pisco punch. The grape juice then falls into a saturation basin called puntaya. Here the juice will sit for 24 hours. Later, the juices are restored in fermentation tubs. The fermentation process usually lasts 7 days. This is so the natural yeasts in the grape skin take in sugars and process it into alcohol. Usually, the pisco producers will control the temperature of the fermentation so the heat does not increase. Otherwise, the natural aroma of the grapes will evaporate and not give the pisco a certain characteristic that is crucial in high quality pisco. When the fermentation process is over, the pisco is distilled in large copper basins.


Ecological concerns

Chile has taken steps to have a clean and
environmentally friendly Environment friendly processes, or environmental-friendly processes (also referred to as eco-friendly, nature-friendly, and green), are sustainability and marketing terms referring to goods and services, laws, guidelines and policies that clai ...
production of pisco. In order to crack down on pollution, and to increase competitiveness, the National Council for Clean Production agreed with the pisco producers and pisco grape agronomists to collaborate, signing an Agreement of Clean Production (APL).
Capel Capel may refer to: People *Capell, surname, includes a list of people with the surnames Capel and Capell *Capel (given name), includes a list of people with the given name Capel Places England *Capel, Kent, a village and civil parish near T ...
, by itself invested more than CL$ 800 million. Peru's production of pisco remains artisanal and does not alter the physical, chemical or organic properties before bottling. The pisco must be bottled directly after aging, without alteration or adding any product which could alter the odor, flavor or appearance.


Appellation of origin

The right to use an appellation of origin for pisco is hotly contested between Peru and Chile, though historians generally believe that pisco originated from Peru. Peru claims the exclusive right to use the term "pisco" only for products from Peru, but they have not generally been able to persuade other countries to adopt that interpretation. Chile, in contrast, regards the term "pisco" as generic, and it argues the spirit is simply a ''type'' of alcoholic beverage made from grapes (as in the case of whisky and vodka). It cites the name being used to designate a similar grape brandy produced in both countries and maintains two regions of Chile, Atacama and Coquimbo, that it authorizes to use the term. Large-market countries (e.g., the European Union,Main Specifications of the Technical File for 'Pisco'
European Commission document 2011/C 141/16, 12 May 2011.
the United States, France,France refusal of protection of Pisco appellation (appellation registration no. 865)
, submitted to WIPO by France, 7 July 2006 (in French)
Italy,Italy refusal of protection of Pisco appellation (appellation registration no. 865)
, submitted to WIPO by Italy, 7 July 2006 (in French)
Mexico, Canada,Roffe, P.
Bilateral Agreements and a TRIPS-plus World: The Chile–USA Free Trade Agreement
Quaker International Affaires Programme, Ottawa.
Canada Gazette Part I, Vol. 136, No. 32
(pages 2422 and 2423), Aug. 10, 2002.
Australia, etc.) generally allow products of both Peru and Chile to be identified as "pisco". The European Commission considers that pisco originates from Peru, but also allows the term to be used for products from Chile. Annex III o
EC Regulation 110/2008, amended
Retrieved 2019-03-24


Cocktails

Some of the most popular cocktails with pisco include: *
Pisco Punch Pisco punch was an alcoholic beverage made famous by Duncan Nicol at the Bank Exchange Saloon at the end of the 19th century, in San Francisco, California. The Bank Exchange Saloon was located on the southeast corner of the intersection of Mont ...
, the first known pisco cocktail, invented in San Francisco, California, in the 19th century. It contains pineapple, gum arabic, and syrup, among other ingredients. * Pisco sour, which originated in Lima, is prepared with egg white, lime juice, simple syrup, and bitters. The Chilean version usually has no bitters. * Serena Libre, sweeter than Pisco Sour, made with Chilean papaya juice and sugar. * Chilcano (Pisco and Ginger Ale), it has variations with lime, blood orange, grapefruit, and pineapple. * Pisquiña, very similar to Caipirinha, it has Pisco, Chilean Pica lime juice, white sugar and ice. *
Mojito de Cuma Mojito (; ) is a traditional Cuban punch. The cocktail often consists of five ingredients: white rum, sugar (traditionally sugar cane juice), lime juice, soda water, and mint. Its combination of sweetness, citrus, and herbaceous mint flavors is ...
, a Chilean version of a cocktail similar to Mojito, is made with Pisco, Sprite, Seven Up or a similar soda and
mint leaves ''Mentha'' (also known as mint, from Greek , Linear B ''mi-ta'') is a genus of plants in the family Lamiaceae (mint family). The exact distinction between species is unclear; it is estimated that 13 to 24 species exist. Hybridization occurs ...
. Thanks to those sodas' sweetness, it doesn't require sugar. *
Piscola Blanca 250px, Two piscolas with ice Piscola or Combinado Nacional (national mix) is a highball cocktail, made of pisco and most commonly a cola drink, that is popular in Chile. A piscola may be ''black'' or ''white'' depending if it is mixed with a col ...
, a variation of
Piscola 250px, Two piscolas with ice Piscola or Combinado Nacional (national mix) is a highball cocktail, made of pisco and most commonly a cola drink, that is popular in Chile. A piscola may be ''black'' or ''white'' depending if it is mixed with a cola ...
in Chile with clear sodas. * Pisagua Chilean Pisco with carbonated water. * Pischela, another variation of Chilean
Piscola 250px, Two piscolas with ice Piscola or Combinado Nacional (national mix) is a highball cocktail, made of pisco and most commonly a cola drink, that is popular in Chile. A piscola may be ''black'' or ''white'' depending if it is mixed with a cola ...
, similar to a British "submarine" it is Pisco with beer, preferably a blonde beer. * Terremoto, a traditional Chilean cocktail made of Pipeño strengthened with Pisco, Fernet (optional), pineapple ice cream and Grenadine syrup. *
Piscoffee The Piscoffee is a preparation based in coffee and pisco which has two variations, a cold and a hot one. Iced piscoffee is very similar to piscola, three ice cubes, Pisco and iced coffee or iced tea if preferred. Hot piscoffee is very similar to ...
, Pisco with iced coffee and ice. Also is a variation of Irish Coffee with pisco instead of whiskey. * Cóctel de Algarrobina, Peruvian Pisco with algarrobina syrup (or carob syrup), cinnamon, egg yolk, and cream. * Pisco Flip, a flip on the traditional Pisco Sour, made with egg yolks instead of whites. *
Cupid's Cup Pisco is a colorless or yellowish-to-amber colored brandy produced in winemaking regions of Peru and Chile. Made by distilling fermented grape juice into a high-proof spirit, it was developed by 16th-century Spanish settlers as an alternative ...
, Peruvian pisco, aperol, fresh lemon juice, simple syrup, and egg whites. A thyme sprig is used for decoration. * Tampisco Bay, a cocktail inspired by Tampa Bay, Florida. Made using Pisco and fresh cucumber juice, agave nectar, jalapeño slices, and red bell pepper slices and served in an ice filled highball glass.


Mixed drinks

Some examples of mixed drinks with pisco include: *
Canario The Canary dance (known as Canario in Italian sources, Canarie in French ones) was a Renaissance dance inspired in an indigenous dance and song of the Canary Islands (probably the one known as Tajaraste) that became popular all over Europe in the ...
*
Capitán Capitan and Kapitan are equivalents of the English Captain in other European languages. Capitan, Capitano, and Kapitan may also refer to: Places in the United States *Capitan, Louisiana, an unincorporated community *Capitan, New Mexico, a village ...
* Chilcano de Pisco, a Peruvian cocktail made with Pisco, lemon juice, ice, bitters, and ginger ale. *
Piscola 250px, Two piscolas with ice Piscola or Combinado Nacional (national mix) is a highball cocktail, made of pisco and most commonly a cola drink, that is popular in Chile. A piscola may be ''black'' or ''white'' depending if it is mixed with a cola ...
, also called "national cocktail" in Chile ( es, Combinado nacional or ) a cocktail prepared mixing Coca-Cola and pisco. Other combinations of Pisco and cola include the Perú Libre differentiating the same drink made with different origin piscos. *
Pisco Sorpresa Pisco is a colorless or yellowish-to-amber colored brandy produced in winemaking regions of Peru and Chile. Made by distilling fermented grape juice into a high-proof spirit, it was developed by 16th-century Spanish settlers as an alternative ...
, a cocktail originated in East London, inspired by the Latin American classic. Involves shaking gin, Cointreau, triple sec, Bacardi and Pisco, adding raspberry juice, pouring into a cocktail glass and finishing off with a dash of soda, grenadine and a squeeze of lemon. * Piscotheque * Roller Pisco * Don Alfredo, a Peruvian cocktail made with mosto verde Pisco, St Germain, lime juice, ice and soda water.


Consumption

Per capita consumption of pisco in Chile is 3 litres per year; an average of 18% of pisco production by value is ''premium pisco''. Peruvian annual per capita consumption was reported in 2008 as 0.5 litres and growing (at the expense of
market share Market share is the percentage of the total revenue or sales in a market that a company's business makes up. For example, if there are 50,000 units sold per year in a given industry, a company whose sales were 5,000 of those units would have a ...
s for rum and whisky, although whisky remains the most popular spirit in Peru). 2014 reports mention also an increase of 3.5 million liters per year for the internal market. The top importer of Peruvian Pisco is Chile, with an estimated import value of US$1.6 million in 2016. US is the second highest importer, with an estimated import value of US$1.4 million.


See also

*
List of piscos This is a list of main brands of pisco. Chile Compañía de las Cervecerías Unidas-owned *Espíritu de los Andes *Horcón Quemado *La Serena, named after the city of La Serena, Chile, La Serena *Mistral (pisco), Mistral, named after Gabriela M ...
* Singani *
Cocoroco Cocoroco is an alcohol product from Bolivia notable for its high purity of 96%. Technically a rectified spirit, cocoroco is sold as "potable alcohol", most often in tin cans. Like rum, cocoroco is made from sugar cane.Bernhardson, Wayne. 1985Tie ...


References


External links


Pisco information, Peru


Peruvian Business Association of Vancouver
Pisco Sour
Served in the traditional way
Pisco Chile
{{Alcoholic beverages