Pisco - important drink of Peru and Chile

Pisco (Quechua pisqu - bird) is a South American vodka (liqueur, brandy - depending on the area) of the grapes. The drink was created in the XVI century Spanish settlers. In our time, it is still produced in the wine-growing regions of Peru and Chile. Pisco is the national drink of these countries and the subject of the dispute, which of them has the right to its production and distribution.

Pisco received its name from the eponymous town of Pisco, located on the coast of Peru. The origin of the word "pisco" can be traced from the Quechua language in which the birds living in the valleys of the Ica region were called pisqu (or pisco, pisku, phishgo, pichiu, pisccu depending on spelling). The origin of the city of Pisco refers to "doinkovskim" times, when the people of the area that is known as Piskus.
Pisco, Peru

Pisco - this grape vodka, which is produced according to ancient recipes and made from grapes grown on Peruvian soil. There are major recognized areas where pisco is made, and they are identified as such by national law. The only areas where the pisco is made - is the coast of the Department of Lima, Ica, Arequipa, Moquegua and the valleys Lokumby, Sama and Katya in the department of Tacna.

On the Peruvian coast are the valley, the river, the port and the city, since colonial times termed Pisco. Relationship with geography and Pisco Peruvian names so is beyond any doubt.
Pisco grape vodka, the national drink and a symbol of the country on the international market today is a product of the highest quality, which is due to all of its long history.

In Peru, due to climate and soils, always grown grapes and developed wine production.
When the wine has reached a high level of development that the wine was exported from the Viceroyalty of Peru to Spain, it angered the Spanish vintners. They appealed to King Philip XI so that he put an end to this trade, and thus saved them from a dangerous rivalry, which was done in 1614. Due to the ban monks who lived on the coast, became heavily involved in winemaking, using a local Peruvian grape. Soon, this drink has got recognized for their quality, especially among travelers.
The first information that we find in Peru on spirits from grapes, dates back to the beginning of XVII century. Famous Peruvian historian Lorenzo Huertas said about this: "We have found a document relating to 1613, which deals with the production of vodka (from the grapes) in Ica. This is perhaps the oldest source with all relevant to the issue of production alcoholic drinks in Peru, if not in all of America. "

Grape vodka from Peru quickly gained recognition, and its exports increased. This is confirmed by the record on trade with Peru over the sea of ​​XVII and XVIII centuries, as well as testimony and notes of various travelers XIX century. They imply that the combination of the nature of the valleys of Ica and Moquegua and highly developed technology Peruvian pottery born product of the highest quality, which has now become a symbol of tradition and pride of the Peruvians.

Peruvian pisco
Pisco and CHILE

Pisco - this colorful drink with a strong personality. Pisco is produced in Chile for more than three centuries. Pisco - a high quality beverage with a controlled appellation of origin whose production is strictly regulated by national legislation.
Production of pisco - an art that begins during the period from February to May, when the harvested grapes, which then chokes. Then comes the stage of fermentation in large wooden barrels, add special sourdough recipes on the indigenous population, and sugar, which promotes the formation of alcohol. Fermented wine is purified in stills that can then get a high quality product. In the distillation process of Pisco gets its delicate flavor. To make the taste milder, pisco certain time, depending on the need, stored in containers made of American oak, which gives the drink a particular and exceptional aroma and taste.

In Chile, the main raw material for the production of pisco is a grape muscat (Muscatel), only some winemakers use Torontel and Pedro Jiménez.

Adhering to the regulation, in Chile the following types of pisco:
Normal (Regular), 30-35% of the fortress,
Special (Special), 35-40% of the fortress,
Premium (Reserve), 40-43% strength,
Special (Great), strength 43% or more.

Normal pisco - drink a light yellow color with a pleasant woody notes on the palate, sweet.
Special reserve and are very similar in taste and color: the two-drink turbid yellowish and quite sweet. More intense flavor than the regular, and the subsequent finish similar to the finish, which remains after the bourbon.
Great pisco has a dominant taste and very pleasant, very dark-yellow tinge. He is not as sweet as previous varieties of pisco, but in turn it clearly feels woody fragrance (which is not so pronounced in the aforementioned drinks).

The darker the Chilean pisco, so he survived or "mature." Darker shade acquired over time with a longer aging in wooden barrels.

Pisco from Chile
Cocktail "Pisco Sour"

Perhaps the popular national drink Pisco in Peru, and Chile's Pisco Sour cocktail (pisco sour).
According to the Peruvian version, it was invented more than 50 years ago in one of the most popular bars in Lima. His recipe is simple - a pisco add egg white, lemon juice, sugar, cinnamon and finely ground ice.
Today, Peruvian and Chilean "pisco-sour" compete in the U.S., Germany, Venezuela, Colombia, Costa Rica, France and Japan. The main difference between the two, according to experts, is the beverage strength. In his version of the Peruvian alcohol content reaches 45%, Chileans produce a soft drink that contains only 25% alcohol.

Chile's pisco sour
Ingredients:
• 2/4 Chilean grape vodka «Pisco»,
• 1/4 lemon juice
• 1/4 of sugar syrup,
• 1 egg white
• shallow ice.
Preparation:
In the bowl of a blender, place ice, pour vodka, lemon juice, syrup, egg white and whisk thoroughly. Moisten the rim of the glass with lemon juice, dip in sugar.
When the "snowball" dry, carefully pour cocktail.

Peruvian pisco sour
Ingredients:
• 60 ml of Peruvian pisco,
• 1 tablespoon sugar
• 1 tablespoon of lime juice
• 1 teaspoon dried egg whites (or one egg white)
• 3 ice cubes.
Preparation:
Whisk all ingredients in a blender, pour the drink into a glass and serve with a dash of herbal tinctures and a pinch of cinnamon.

National cocktail


By the way, in 2007 the Peruvians made a knight's move - the Ministry of Foreign Affairs patented cocktail recipe, and the Institute of Culture declared it a national treasure.
However, Chileans in good conscience continue to cook as this wonderful cocktail. So, pisco-sour drink, became the property of two cultures, but also a point of contention between them.

And how, say, to share the fact that two people are drinking has been for many years.