Pisco ABA Pisco, 50 cl

Product Information

The second of two aged piscos in this review, Waqar Pisco Anejado Heron is limited edition and was released to celebrate the 60th anniversary of French importer La Maison Du Whisky. Rice, Prudence M. (January 1996). "The Archaeology of Wine: The Wine and Brandy Haciendas of Moquegua, Peru". Journal of Field Archaeology. 23 (2): 187–204. doi: 10.1179/009346996791973936.

Distilled in traditional copper stills with no additives, this delightful clear brandy retains the true pisco flavour profile. Quebranta grapes are non-aromatic, so best appreciated on the palate as does not give much nose. There are various claims of the origin of the spirit. The drink is said to have been developed by Spanish settlers as an alternative to pomace brandy, an import from Spain. The region was excellent for growing grapes and wine making was a big industry (and still is), with shipment through the Peruvian port town of Pisco, located near the river of the same name. It is also said that until the 1800s, this spirit was only used to fortify wine and prevent oxidation. However, a tasty little liquid like this could only be ignored for so long and by 1764, production of Pisco in the region dwarfed that of wine, making up 90% of grape drinks. The vineyard of Bodega San Nicolas is located a few hundred km south of the Peru capital of Lima. It was originally part of the 16th-century Hacienda of Santa Cruz de Lanchas, where Jesuit monks tended the vineyards and produced both wine and pisco. Australia-Chile Free Trade Agreement, Article 3.12: Treatment of Certain Spirits". Dfat.gov.au. 13 January 2011. Archived from the original on 24 March 2012 . Retrieved 26 March 2012.Peruvian pisco won over 20 gold medals and was named the best liquor of the world in the Concours Mondial de Bruxelles 2011. [28] Chilean pisco [ edit ] A selection of popular Chilean piscos Chilean "Pisco Aviador" label from 1915 Pischela, another variation of Chilean Piscola, similar to a British "submarine" it is Pisco with beer, preferably a blonde beer. Regulation for pisco production in Chile is quite high. Chilean distilleries are required to grow their own grapes and are grouped into two categories based in aromatic expressiveness: Muscat types (Pink Muscat, Muscat of Alexandria) are very fragrant, while Pedro Jiménez, Moscatel de Asturia and Torontel are more subtle. [29] Cóctel de Algarrobina, Peruvian Pisco with algarrobina syrup (or carob syrup), cinnamon, egg yolk, and cream.

All About Pisco – Museo Del Pisco". Archived from the original on 1 October 2020 . Retrieved 3 May 2019. Waqar is a family-owned distillery that has been handed down from father to son for over 5 generations. I think it’s fair to say that pisco production is in their DNA. Farah, Miguel (19 October 2008). "Días feriados en Chile: Anexos - Listado de leyes y otras normas relevantes". www.feriadoschilenos.cl . Retrieved 20 December 2012. Mosto Verde ( Green Must), distilled from partially fermented must, this must be distilled before the fermentation process has completely transformed sugars into alcohol. In 1572, Santa Maria Magdalena, a town in Peru, had a port by the name Pisco. Pisco became a crucial route for distribution of an alcoholic beverage— aguardiente. Port of Pisco shortened the name to just Pisco, which was the name of the grape liqueur that was originated in the area. [14]As this pisco is distilled to the final bottle ABV, no additional water (or flavourings for that matter) is added to the distilled pisco, and it is bottled directly after distillation.

Equally, some say that Pisco originated in Chile. There is a Chilean linguist called Redolfo Lenz who says that the word Pisco is of Quechua origin meaning ‘bird’ and was used all along the Pacific coast of the Americas. It could be the case that it has been made in areas that have shifted ownership over time. Piscoffee, Pisco with iced coffee and ice. Also is a variation of Irish coffee with pisco instead of whiskey. Pisco.co.uk". www.pisco.co.uk. Archived from the original on 5 March 2016 . Retrieved 13 March 2011. Peruvian Pisco is governed by a stream of traditionalist rules and regulations. They can only be made using eight types of grape (four aromatic and four non-aromatic). It can only be made within certain regions. Once distilled the Pisco is rested in glass jars for three months to allow the flavours to meld. Nothing is added, not even water. There are three types: ‘Pisco Puro’, which is made with one variety of grape. ‘Pisco Acholado’, which is made with a variety of grapes, with the potential for an enormous array of nuances. Lastly, there’s ‘Pisco Mosto Verde', or ‘green must’, which is made from grapes that are only partially fermented before distillation, therefore sweeter and more costly, as it takes more grapes to produce.

Aromáticas ( Aromatic), made from Muscat or Muscat-derived grape varieties, and also from Albilla, Italia and Torontel grape varieties; once again, the pisco should only contain one variety of grape in any production lot. After fermentation and distillation in copper pot stills, the distilled pisco is then rested for 6 months in inert stainless-steel containers. No water, colour or sugar is added to the resulting pisco, so this is pisco as nature intended!