Definition of Pisco (brandy)

In Chile and Peru there is a type of brandy with a long tradition and which is known as pisco. Between the two countries there is a certain rivalry regarding this liquor, as each of them defends its own thesis regarding the true origin of pisco.

Peruvian pisco presents several versions

This brandy is obtained from a process of distillation of fresh Pisco grape musts. These grapes have no aroma and with them you get pure pisco. The green must pisco is the one obtained from the distillation of musts that have not complemented the process of fermentation. The aromatic is a pisco with a very characteristic essence, which is obtained from fragrant grapes similar to those used for muscat. When in the distillation fruits placed in a basket are added, it is a flavored pisco.

Experts in this liquor maintain that to check its quality Shake the bottle in a circular and downward motion. In this way it is possible to observe how the rose and string of pisco is formed. Some have compared this liquor to a brilliant one, as they say that it is noble, colorless, translucent, luminous and crystalline.

To determine the quality of this liquor, a series of aspects are taken into account: the appearance, the aroma, the Balance of flavors, the degree of acidity and the level of alcohol.

Two are the data that support the Peruvian thesis on this liquor:

1) in the Quechua language pisko means bird or bird and

2) in the Cordillera de los Andes there is a peak snowy called Pisco.

Differences between Peruvian and Chilean pisco

The different types of grapes are decisive to differentiate both liqueurs. The distillation process is also different: in Peru no water is added to the distillate and in Chile it is. On the other hand, in Chile it is normally kept in barrels and in Peru it is not. You could say that they are different products and with their own identity. Consequently, they only share the name.

Chilean pisco is considered a symbol that expresses the essence of the Atacama and Coquimbo regions. Its two best-known variants are white pisco and aged pisco (the latter is left to rest for a long time in barrels of wood).

Among Chileans, this drink is highly valued in the world of cocktails (the Bellavista cocktail, the Papaya Infussion or the Pisco Hot Citrus are very popular).

In the dispute between Peruvians and Chileans, the latter argue that the best of Peruvian piscos cannot match the quality of Chileans.

The pro-Chilean thesis is based on historical documents from the 17th century and on evidence that shows the existence of a pisco industry since the 17th century.

Photos: Fotolia - Igncio / Block