Pisco

Pisco is a grape spirit, colorless or yellowish to amber, made by distilling fermented grape juice. It is produced mainly in Peru and Chile, which both regard it as a national drink and have long disputed the use of its name.

History

The origins of pisco are tied to the arrival of the vine in the Viceroyalty of Peru. The first grapes brought from Spain are documented around 1553, and the region soon developed a notable wine industry. By the late 16th century, wine was being distilled into a stronger spirit, which served as an alternative to orujo, a pomace brandy imported from Spain, and cut the volume of alcohol that had to be shipped to remote places.

The name has several explanations. The most widespread links it to the town and port of Pisco on the Peruvian coast, from which the spirit was exported to Europe, especially Spain. Some linguists connect it to a Quechua word, although its exact meaning is debated. In the 18th century pisco output overtook that of wine, but the 1687 earthquake, the expulsion of the Jesuits and, in the 19th century, the cotton boom weakened the industry. Meanwhile, Chile developed a spirit of its own, with a tradition in the Elqui valley.

Culture

In Peru, pisco is distilled in copper pot stills and bottled at its distillation strength. Its four official categories are puro, aromático, mosto verde and acholado, made from grape varieties such as quebranta, negra criolla, mollar, italia and moscatel. The five designated zones lie in Ica, Arequipa, Moquegua, Tacna and Lima. In Chile, by contrast, the distillate is diluted with water to the desired strength, and the most used grape is moscatel, with some pedro ximénez and torontel.

In both countries pisco is part of local identity and has become a national symbol. In Peru it has been recognized as Cultural Heritage of the Nation since 1988. The dispute over the name remains active, and in Chile Peruvian pisco cannot be sold under the name "pisco" but only as grape spirit or wine distillate.

Trivia