Pisco

Question 1

Definition

Answer 1

A type of brandy distilled from fresh wine fermented from specific pisco denominated grapes in Chile or Peru, bottled at no less than 40%ABV, otherwise labeled as “diluted pisco”

Question 2

Origin of Name

Answer 2

From where it was shipped from(the Port of Pisco in Ica,Peru)
-Pishko is the name for “bird” in Inca language “Quechua”

Question 3

History

Answer 3

• Pisco could be considered the first spirit ever distilled in the American continent
• First Chilean Pisco development occured in the north of the country which was under the administration of Peru at the time
• Pisco Punch was developed in San Francisco during the second half of the 1800’s as it was a trade route from Peru
• 1916 Pisco Sour was developed in Peru at the Morris Bar

Question 4

Areas of Production in Peru

Answer 4

1. Lima
2. Ica
3. Arequipa
4. Moquegua
5. Tacna

Question 5

Areas of Production in Chile

Answer 5

1. Atacamba
2. Coquimbo
   - Chilean town of “La Union” was renamed in 1936 as “Pisco Elqui” to reinforce Chile’s claim to Pisco

Question 6

Peruvian Pisco Grapes

Answer 6

• Aromatic
  1. Italia
  2. Torontel
  3. Albilla
  4. Moscatel
• Non Aromatic
  1. Quebranta
  2. Mollar
  3. Negra Corriente
  4. Uvina

Question 7

Chilean Pisco Grapes

Answer 7

1. Pedro Ximenez
2. Torontel
3. Moscatel

Question 8

Pressing

Answer 8

-grapes are fed to a de-stemmer and then crushed

Question 9

Fermentation

Answer 9

1. Room Temperature: by letting the juice flow its natural course, at room temperature
2. Refrigerated: in stainless steel tanks wrapped in a refrigerated jacket for temperature and speed of fermentation
   - All fermentation must be natural, 8-12 days, between 10-14%ABV

Question 10

Peruvian Pisco Proof

Answer 10

-Only spirit category in the world that by law it has to distill to final bottle proof, no water or any ingretients to be added to bring down ABV, resulting in clarity and smoothness in the finished product

Question 11

Distillation of Chilean Pisco

Answer 11

• Chilean Pisco can be made in regular alembic pot stills, or copper pot with a rectifying column on top
• Multiple distillations
• Distilled to 65%-85%ABV; cut to 40%ABV
• 1 liter of Pisco = 3-5 Kilos of grapes
• Can be aged in wood barrels
• Distinction made by proof level

Question 12

Distillation of Peruvian Pisco

Answer 12

• Only one chance to distill and set “cut off points”
• Distilled to proof
• 38%-48%ABV
• 1 liter of Pisco = 7-8 kilos of grapes
• Rested in inert vats of: fiberglass, cement, earthware for a minimum of 3 months - not aged in wood
• Distinction Made by grape type - endless grapes

Question 13

Peruvian Pisco Styles

Answer 13

1. Pisco Puro - one grape, aromatic or non-aromatic, usually Quebranta, Pisco Sours
2. Pisco Aromatico - aromatic flavors, complex structure, Chilcanos, lingering flavor, usually Italia
3. Pisco Mosto Verde - made with fresh grape juices that have not totally been fermented; juice is distiled before all the sugar is converted to alcohol. More grapes, more expensive, full body and natural lingering sweetness
4. Pisco Acholado - blending of different grape varietals, comes from the word “cholo”(mixture of races). Aromatic and Non Aromatic grapes