Pisco ABA Pisco, 50 cl

Product Information

Many types of grapes were used to produce pisco, leading to a wide variation in flavor, aroma, viscosity and appearance of the liquor. This harmed attempts to export the product under a single denomination, resulting in numerous regulations setting a baseline for a product to carry the name. Four distinct types of pisco were thus designated: [23]

During the adaptation of many vineyards to pisco production, the most widespread grape was used as raw material, the Muscat, with some vineyards preferring the Torontel and Pedro Jiménez varieties. As is the case with Peru, regulations for pisco designations have been enacted in Chile, including the following classifications: [ citation needed] 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. 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. ABA Pisco is produced by the Aguirre family in the Elqui Valley, located in the Chilean Andes. They use the finest locally sourced Muscat grapes that are grown using traditional farming methods unchanged for hundreds of years.Peruvian pisco must be made in the country's five official D.O. (Denomination of Origin) departments—Lima, Ica, Arequipa, Moquegua and Tacna (only in the valleys of Locumba Locumba, Sama and Caplina)— established in 1991 by the government. Mosto Verde Quebranta Pisco is made using the Quebranta grape, which is the strongest of all pisco grape varietals. 10 kilos of Quebranta grapes are used to produce a single 1-litre bottle of this premium pisco. Historians state that the first grapes ever imported arrived in 1553. The production of pisco started at the end of the 16th century. After the process of fermentation and distillation the juice from the grapes was then made in to liquor. This juice was then stored in clay jars called piscos. [17] As with most premium spirits, Waqar Pisco is distilled in small batches using a copper pot still. Most importantly, there are no additives or ageing to ensure a natural aromatic, clean pisco taste. Aging: Pisco must be aged for a minimum of three months in vessels of "glass, stainless steel or any other material which does not alter its physical, chemical or organic properties".

Main article: Peruvian Pisco Bottles of Peruvian pisco Compositioned picture of two bottles of Pisco produced in Peru 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] Peruvian pisco exports up 48 percent since last year, surpassing Chile". www.peruviantimes.com. 5 December 2008 . Retrieved 3 May 2019. Piscoffee, Pisco with iced coffee and ice. Also is a variation of Irish coffee with pisco instead of whiskey.

El Gobernador Pisco Reservado 70cl

This is a single grape pisco, which requires approximately 3 kilos of Quebrada grapes to produce a single 750ml bottle of Caravedo Quebranta Pisco. 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. a b gestion.pe (17 September 2016). "Chile es el mayor comprador de pisco peruano". Gestion (in Spanish). Archived from the original on 11 September 2017 . Retrieved 28 May 2017. Peru claims the exclusive right to use the term "pisco" only for products from Peru, [ citation needed] but they have not generally been able to persuade other countries to adopt that interpretation. Chile, in contrast, regards the term "pisco" as generic, and it argues the spirit is simply a type of alcoholic beverage made from grapes (as in the case of whisky and vodka). It cites the name being used to designate a similar grape brandy produced in both countries and maintains two regions of Chile, Atacama and Coquimbo, that it authorizes to use the term. [33]

The Special and Reserve variations are very similar in flavor and color, both being subtly sweet and of a clear birch to transparent color. The flavor is much stronger than regular pisco with aromatic refreshing tones. The Moscatel grapes are harvested, de-stemmed, then fermented for approx 7 – 10 days with no yeast or other additives. The fermented grape juice is distilled once in copper post stills and rested for 10 months in inert steel containers.The oldest use of the word pisco to denote Peruvian aguardiente dates from 1764. [6] The beverage may have acquired its Quechua name from the Peruvian town of Pisco, once an important colonial port for the exportation of viticultural products, [7] which is located on the coast of Peru in the valley of Pisco, by the river with the same name. [8] From there, "Aguardiente de Pisco" was exported to Europe, especially Spain, where the beverage's name was abbreviated to "Pisco". [9] 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. a b Mitchell, Jerry T.; Terry, William C. (1 October 2011). "Contesting Pisco: Chile, Peru, And The Politics Of Trade". Geographical Review. 101 (4): 518–535. doi: 10.1111/j.1931-0846.2011.00115.x. S2CID 154310295. Pisquera ABA was founded in 1921 by Alberto Aguirre Taborga after purchasing the property called Fundo San Juan in El Arenal, located close to the town of Vicuña. Today the distillery is owned and run by his grandson Alejandro Aguirre Basulto takes and his wife Blanca Bustos. They were joined by partnersJorge de la Barra and Gerardo Pérez-Cotapos in 2018 and since then the company has expanded greatly at home and in export markets.