Name (also Pichiu, Pisccu, Pisku, Phishgo) for a spirit that is considered the national drink in Chile and Peru. The exclusive right to produce a drink called pisco is claimed by both countries and has been the subject of long legal disputes. According to the most common variant, the name means "flying bird" (Pisqu in the Inca language Quechua); which is what one supposedly feels like after drinking it. According to a second variant, the name is derived from the port city of Pisco, located in southern Peru, from where most of the production is shipped to Europe. According to a third variant, it derives from vessels called pisco or pisquillo. The best-known pisco-based mixed drink is pisco sour, which is mixed with lemon juice, sugar and egg white. However, pisco should be enjoyed straight, if possible, without adding ice. A similar product is Singani from Bolivia, but it is much more aromatic.
Origin in Peru
Pisco was "invented" by Spanish settlers as early as the mid-16th century as a cheaper alternative to the marc brandy Orujo. The first documentary mention of it in the then Spanish Viceroyalty of Peru (to which the entire territory ruled by the Spanish belonged, as did Chile until 1778) dates from 1613. It quickly became popular, especially among sailors on the long voyages between the mother country and the colonies, and was also exported to Europe in large quantities. In California, it was very popular during the gold rush in the late nineteenth to early twentieth century. It is mainly produced in the Ica region in the Tacama and Ocucaje growing areas (where the port city of Pisco is also located), in the Lima region, and in the southern regions of Arequipa, Moquegua and Tacna.
Production
The non-aromatic varieties Mollar (Negramoll), Negra Corriente (Listán Prieto), Quebranta and Uvina (Pecorino), as well as the aromatic Albilla (Albillo Mayor), Italia, Moscatel (Muscat Blanc) and Torontel (Moscatel Amarillo) are permitted. The alcohol content must be 38 to 48% vol. There are the classes "Puro" (one variety), "Mosto Verde" (green must, residual sweetness due to interrupted fermentation), "Aromático" (aromatic grapes) and "Acholado" (different varieties). Before bottling, it must be stored for at least three months in tasteless steel or glass tanks. Storage in wooden barrels and flavouring is not permitted. Well-known producers are Queros (Barsol), Inversiones Alepa, Viña Tacama, Viña Ocucaje, Santiago Queirolo.
Pisco in Chile
Pisco has only been produced in Chile since the late 18th century. In 1931, it was the first alcoholic beverage in the country to receive a protected designation of origin. The main cultivation area for Pisco grapes is in the Elqui Valley in the north of the country, with around 6,000 hectares of vineyards. The authorised varieties are Moscatel de Austria (Torrontés Sanjuanino), Muscat d'Alexandrie, Moscatel Rosada, Torrontél (Torrontés Riojano) and Pedro Jimenez (Pedro Ximénez). After fermentation and distillation, the high-proof distillate is stored in so-called Rauli barrels made of aromatic beech wood for between four months and one year. After that, the alcohol content is reduced. There are four varieties: Pisco Selección (30%), Pisco Especial (over 35%), Pisco Reservado (40%) and Gran Pisco (43% and more).
Further information
See also under Distillation and a list of all distillates under Spirits.
Picture left: By Fernando Revilla - Own work, CC BY-SA 3.0, Link
Picture middle: By Felipe Menanteau - Own work, Public domain, Link
Image right: By Dtarazona - Own work, CC BY-SA 4.0, Link
