PISCO MEANS PERU

Pisco

The first stocks were brought from the “Canarias Islands” to Ica’s Valleys in 1551. There pisco was created and it was also exported, from Pisco port, to the other Spanish colognes. Nowadays, pisco is made in the warm coast valley, fom Lima to Pisco, excellent liquor with a great smell and body.
Pisco is the national beverage of Peru and it is made in the ancient vine crops of Mala, San Antonio, Santa Cruz de Flores, San Vicente de Cañete, Pacarán and Lunahuana, at the south of Lima. In Ica in the south, there are 80 vine crops in Chincha, Pisco, Ica, Palpa and Nazca. A great Pisco is also made in Arequipa, in Majes, Vítor and La Joya. In Moquegua there are 10 vine crops where you can taste, besides, the “mistela” a mixture of pisco and wine. The 35 vine crops of Tacna offer fine piscos and damask liquors.
Many producing haciendas offer lodging and participation in the elaboration of Pisco. “La Vendimia”, in February and March, is a really popular festivity. In February, besides, “the day of pisco sour” is celebrated.
The Pisco of grape- Italy and quebranta are the most common, the “acholado” comes from a mixture of grapes (blend); all of them with 38º and 46º of alcohol content.

The famous Pisco Sour, one of the most delicious cocktails of the entire world, results from beating in a cocktail recipient, 3 ounces of Pisco, one of lemon juice, one of sugar syrup, half-albumen of egg, and 4 ice cubes; when you serve it you have to add 2 or 3 drops Angostura bitters.

Kinds of pisco grapes: quebranta grape, black grape, molar grape, uvina and aromatic grapes (italy, torontel, albilla and muscatel).