Almost every national cuisine boasts its own alcohol. Latin America is no exception. Pisco drink is the very fire water that has been warming the hearts of Chileans and Peruvians for more than four hundred years.
Some experts attribute this aged alcoholic drink to the brandy group, while others claim that it is ordinary vodka. Translated from the language of Quechua - the native dialect of the Peruvians - "pisco" means "bird". It is believed that this drink gives a feeling of flying.
It is curious that both the inhabitants of Chile and the inhabitants of Peru are confident that pisco is a drink that once appeared long ago 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 of 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 of these places there are a lot of birds. Probably, the Peruvians are right in the dispute.
Even before the Spanish conquerors arrived in Peru and Chile, the local natives had already made some kind of alcohol. Ancient recipes have not survived to this day. The colonialists brought the vine to the mainland and taught the Indians to make 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 newcomers.
The first mention of it dates back to 1613, and after a century everyone considered this drink a national Peruvian. In the 18th century, he was already well known in neighboring countries.
Chilean footprint
It seems that the arguments in favor of Peruvian origin are quite weighty. But Chileans were the first to register both the name and the recipe for an alcoholic drink in 1931. Geographical areas were also listed in which "correct pisco" could be produced and packaged. The list includes five valleys extending between Kokuimbo and Atakama. The climate there is special, there are often huge differences in night and day temperatures, and the ecology is pristine. No wonder 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 no other in the world. He does not need chemical treatment and fertilizers. This is exactly what Chileans are focusing on when advertising their pisco.
In response, the Peruvians issued a special document protecting the name as a national one. The Institute for Copyright and Competition in Peru is active in this area.
Production in Peru
I must say that pisco of Peruvian production and Chilean - these are two big differences. The point is production technology.
In Peru, for example, grape must is first obtained and then fermented with pulp. This process lasts about two weeks, and then it is the turn of distillation. The apparatus in which the distillation will take place is embedded directly in the furnace. The distillate can withstand three months, and some varieties even six months. The resulting alcoholic drink Pisco has a strength of about 40 about 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 ° C. The aging time is coming - this process lasts 3 months. Pisco is infused in wooden barrels. Elite varieties of the beverage are defended only in containers made of natural oak, and the exposure time is doubled. Often used is the combination of several types of alcohol. To obtain the desired strength, pure water is added to the drink. Filtration and bottling completes the process.
Varieties
Perhaps the most famous and recognizable pisco in the whole world is a drink packaged in muddy-green bottle-figurines resembling Easter Island sculptures . This is the idea of Chilean marketers. And I must say, quite successful. In 2000, the bottle design was honored at an exhibition in Paris.
In Peru, the name of a 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. Pure pisco is made from Quebrant grapes. Sweet pisco is made from the most fermented green wort, mosto Verde. And such grape varieties as Torontel, Albillo and Moscatel allow you to get a mysterious pisco drink with a pronounced aroma.
In Chile, everything is complicated for the most part due to strict legislation and the assembly of varieties of alcohol. Pure varieties of the drink are made from such grape varieties as Torrontes, Pedro Jimenez and Moscatel. The remaining varieties are of mixed origin. Distinguish Chilean pisco and the fortress. Matters and exposure time. A traditional drink has a fortress of 30-32 degrees, and the one that was kept for six months - 40. The strongest elite varieties ripen for at least a year and reach 45-50 degrees.
How to drink pisco
Peruvians drink this drink at any time of the day. In its pure form, it is rarely served, usually cocktails are prepared from it. The most popular of them is Pisco Sauer. It can be easily prepared on its own. To do this, mix 3 parts pisco, 1 part lime juice, the same amount of sugar in a shaker. Add egg white and ice crumbs. Beat well and pour into wide glasses. You can add a few drops of bitter on top.
Serve it in its pure form, most often as an aperitif. In Peru, it is customary to drink a pisco drink at room temperature so that all its flavors are well revealed. Cooling is also acceptable - to soften the harsh taste of a high degree.