Pisco ABA Pisco, 50 cl

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Chilean pisco must be made in the country's two official D.O. (Denomination of Origin) regions—Atacama and Coquimbo—established in 1931 by the government. In the 17th century, production and consumption of wine and pisco were stimulated by the mining activities in Potosí, by then the largest city in the New World. [13] [15] Recession of Peruvian pisco [ edit ] " The town of Ica, land of much wine, the best of the kingdom", painting of 1615 by the Inca painter Guamán Poma in his work "Nueva corónica y buen gobierno". Royal Library, Denmark. [16] 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.

Begins smoothly with a clean and fresh nose. Fruity notes of apple and pear are first to appear and combine with hints of dark (and slightly bitter) chocolate and ripe banana. The finish is clean with a nip of pepper adding spice to the trailing end.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. 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]

Begins delightfully with citrus and peach notes. Mid notes of vanilla, sweet toffee and contrasting bitter dark chocolate create depth. Finishes cleanly and slightly bitter-sweet. A very refreshing pisco that’s perfect for enjoying neat on in a Pisco Sour. This claim is disputed by Chilean linguist Mario Ferreccio Podesta, who supports the former Real Academia Española etymology according to which pisco was originally a word for a mud container. [10] However, the Real Academia Española later supported Lenz's theory, and underlines the Quechua origin. [10] Capel is one of the leading pisco manufactures in Chile, and produce many excellent varieties of pisco using cooperative producers. Their Moai Reservado pisco is made in the Valle de Elqui region of Chile and consists entirely of Muscat grapes. Pisco named best liquor in the world". El Comercio. 18 May 2012. Archived from the original on 30 June 2017 . Retrieved 30 January 2015.

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Toro-Lira, G. & Zapata, S., The U.S. vs. 200 jars of Pisco: Peruvian Exporting Tradition of Pisco, Originally published in Spanish as: “Tradición Exportadora Peruana del Pisco: Los Estados Unidos vs. Doscientas Botijas de Pisco”. Boletín de Lima, N° 152, 2008. pp. 51-62. Lima, Peru. Main article: Peruvian Pisco Bottles of Peruvian pisco Compositioned picture of two bottles of Pisco produced in Peru Toro-Lira, G., History of Pisco in San Francisco: A scrapbook of first-hand accounts, CreateSpace, Sep. 29, 2010.