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Saturday, April 29th, 2017
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Articles: 
  1. Women Behind the Brands: Lizzie Asher of Macchu Pisco
  2. Lizzie and Melanie, the masterminds and distillers of Macchu Pisco
  3. Breaking Frontiers in the Sky!

 

The Origin of Pisco (source Museo del Pisco)
It is not quite clear where in Peru Pisco was produced for the very first time. What we do know is that in 1572, Álvaro de Ponce founded the town of Santa María Magdalena in the valley of Pisco, which decades later was simply named Pisco. This town had a port which became the most important route for this liquor that carried its name.
According to Peruvian historian Lorenzo Huertas, the production of pisco started at the end of the 16th century. Once the juice from the grapes was fermented, distilled and made into liquor, this was stored in clay jars called “piscos.” Johnny Schuler, proprietor of La Caravedo, where pisco Portón is now produced, says: “back then, people would say ‘20 piscos of liquor’ or ‘100 piscos of liquor’, referring to the clay jars. Eventually, the jars were simply named pisco.”

There are four styles of pisco:

Pisco Puro
This distillation is made from one kind of grape, either aromatic or non-aromatic. The non-aromatic has little aromatic structure in its aroma. This prevents a drinker of over-saturation from organoleptic properties (sight, texture, taste and smell).  It has complex flavors in the mouth. This kind of pisco is highly popular, especially when made with quebranta grapes, which is used to mix Pisco Sours.
Pisco Aromático is present with aromatic flavors from a wide variety of floral and fruity sources, confirmed in the mouth by its structure which is complex and interesting. These are ideal piscos to mix cocktails such as Chilcanos, where you have a lingering flavor in the back of the tongue. The Italia grape is the most popular among them.
Pisco Mosto Verde
Mosto is made with fresh grape juices that have not been totally fermented. The juice is distilled before all the sugar has been transformed into alcohol which is why it requires a larger amount of grapes per liter of pisco, making it a more expensive product. It is a subtle and fine pisco with full body.
Pisco Acholado
Acholado is made from the blending of different grape variants. The term “acholado” comes from the colloquial definition of the word “cholo” which expresses the mixture of races in Peru’s Andean region.This kind of pisco combines a great structure of an aromatic pisco with the palate of a non-aromatic pisco. Each producer secretly guards the proportions of their personal blend.