Indian grape drink pisco: description, photo, culture of consumption

Almost every national cuisine can boast of its own alcohol. Latin America is no exception. Pisco drink is the same fiery water that warms the hearts of Chileans and Peruvians for more than four hundred years.

Some experts attribute this aged alcoholic drink to the brandy group, and some claim that it is an ordinary vodka. In translation from the Quechua language - the native language of the Peruvians - "pisco" means "bird". It is believed that this drink gives a sensation of flight.

Curiously, both Chileans and Peruvians are confident that pisco is a drink that once appeared in their homeland. These disputes are as old as the drink itself. And today, marketing wars for the hearts of consumers have also been added to it, because in both these countries pisco has long been produced on an industrial scale and a large part of it is exported.

Secrets of origin

It is worth noting that in Peru there is a valley - the namesake of the drink. There is also a port with the same name, and in both these places there are a lot of birds. Probably, in a dispute, the Peruvians are still right.

Even before the invaders and Spaniards came to Peru and Chile, the local aboriginals were already doing some kind of alcohol. Ancient recipes have not survived to this day. The colonizers brought a grapevine to the mainland and taught the Indians how to prepare alcohol from grapes. It was in those days that the name "pisco" appeared. Indian grape moonshine quickly spread and fell in love with both local and foreign.

The first mention of it refers to 1613, and after a century everyone considered this drink to be a national Peruvian. In the 18th century, it was already well known about it in neighboring countries.

Chilean Footprint

It seems that arguments in favor of Peruvian origin are quite weighty. But the Chileans were the first to register both the name and the recipe of the alcoholic drink in 1931. There were also geographical areas in which "correct pisco" can be produced and packed. The list includes five valleys, extending between Kokuimbo and Atakama. The climate there is special, there are often huge differences in night and daytime temperatures, and the ecology is pristine. It's not for nothing that the air of the Elke Valley - one of those five - is recognized as the cleanest on the planet. Growing in these parts is fragrant, like not one other in the world. It does not need chemical treatment and fertilizers. This is what the Chileans are accentuating by advertising their pisco.

In response, the Peruvians issued a special document that protects the name, as national. The Institute for the Protection of Copyright and Competition in Peru is active in this direction.

Production in Peru

I must say that the Pisco of Peruvian production and the Chilean one are two big differences. Business in the technology of production.

In Peru, for example, first get grape must, and then it is fermented together with the mash. This process lasts about two weeks, and after it comes the line of distillation. The apparatus in which the distillation will occur is blown directly into the furnace. Distillates stand for three months, and some varieties - even for six months. The received alcoholic drink pisco has a fortress about 40 ^o C.

Chilean technology

In Chile, everything happens a little differently. Pisco is distilled only once, in copper cubes. It turns out alcohol with a strength of 50-60 ^o C. There comes a time of aging - this process lasts 3 months. Insists pisco in wooden barrels. Elite varieties of the drink are defended only in containers made from natural oak, and the holding time is doubled. It is often used to join several varieties of alcohol. To get the right strength, pure water is added to the drink. The process is completed by filtration and bottling.

Varieties

Perhaps the most famous and recognizable in the world pisco is a drink packed into dull green bottle-figures resembling the sculptures of Easter Island. This is the idea of Chilean marketers. And, I must say, quite successful. In 2000, the design of the bottle was awarded at an exhibition in Paris.

In Peru, the name of the beverage variety is most often given by the name of the area in which the grapes grew. The most famous varieties are Arequipa, Ica, Lima, Moquegua and Tacna. There is another division - for raw materials. Pisco pure pork is made from the grapes of the Quiberty variety. Sweet pisco is made from the nasty green wort mosto Verde. And such grape varieties as Torontel, Albillo and Moscatel allow you to get a mysterious pisco drink with a pronounced flavor.

In Chile, everything is difficult for the most part because of strict legislation and assembly of varieties of alcohol. Clean beers are made from grapes such as Torrontes, Pedro Jimenez and Moscatel. The remaining varieties are of mixed origin. Distinguish Chilean pisco and the fortress. The term of aging is also important. Traditional drink has a strength of 30-32 degrees, and the one that lasted six months - 40. The strongest elite varieties ripen at least a year and reach a 45-50 degree fortress.

How to drink pisco

Peruvians drink this drink at any time of the day. In its pure form, it is rarely served, usually it prepares cocktails. The most popular of them is "Pisco Sauer". It can be cooked by yourself. To do this, mix 3 pieces of pisco, 1 part of lime juice, and the same amount of sugar in the shaker. We add egg white and ice crumb. Beat well and pour over a wide glass. Above you can add a few drops bitter.

Serve it and in its pure form, most often as an aperitif. In Peru, it is customary to drink a pisco at room temperature, so that all its aromas open well. Cooling is also permissible - to soften the sharp taste of a high degree.