Mixologist: Real pisco is only made in Peru

An article about grape-based alcoholic beverages at The Star cites renowned Peruvian mixologist Hans Hilburg Vivar as saying that real pisco is only made in Peru, which has strict regulations about the production.

Pisco, a grape-based spirit that is the national spirit of Peru, has been produced in the Andean country since the 16th century, and takes its name from the port of Pisco, Peru.

Today, pisco is only produced in some coastal valleys of Peru in the regions of Lima, Ica, Arequipa, Moquegua and Tacna and it is closely linked to Peruvian identity and history.

According to Peruvian mixologist Hans Hilburg Vivar, pisco is a pure Peruvian product, even though other South American countries such as Argentina and Chile also make their own types of pisco. The Bolivians have a spirit that is closely related to pisco called singani.

“The pisco in these countries is made with different processes and grapes. Real pisco is only made in Peru, and we have strict regulations about the production,” Vivar said during an interview at a pisco tasting session at Flo Lobby Lounge, Hotel Equatorial Kuala Lumpur.

Like other wine-based spirits such as cognac and armagnac, pisco is derived from the distillation of fresh grape must (grape juice), the article notes.

It can only be made from eight types of grapes (namely Quebranta, Negra criolla, Mollar, Uvina, Albilla, Italia, Torontel, and Moscatel), and the fermented juice has to be distilled in copper or stainless steel vessels to the desired alcoholic proof which is usually 38% to 48% ABV.

Nothing else can be added to alter the liquid, so pisco does not contain any water, flavouring or anything other than the distilled product.

In Peru, there are four different classifications of pisco: puro (pure pisco made from a single variety of non-aromatic grapes such as Quebranta, Negra criolla, Mollar and Uvina); and aromáticas (Aromatic pisco made from aromatic grape varietals such as Albilla, Italia, Torontel, and Moscatel).

in addition, there is mosto verde (“green must” pisco, distilled from must that is distilled before the fermentation process has completely transformed sugars into alcohol); and acholado (“half-breed” pisco that is derived from a blend of the must of aromatic and non-aromatic grapes).

According to Vivar, Peruvians generally prefer to drink pisco neat, and usually as a digestif after a meal.

“You need a full stomach to enjoy pisco, because it is so strong!. In Peru, we always say that pisco is meant to be drunk ‘kiss by kiss’, meaning you should enjoy it slowly,” he commented.

2011-12-13

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