What is pisco, and how should you drink it? We talked to beverage industry insiders for the scoop on this South American spirit.
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Pisco, a distilled grape spirit hailing from South America, has been enjoyed for centuries and is now making its mark on the global cocktail scene. Whether sipped neat or mixed into cocktails, this aromatic spirit carries a rich history and unique flavor profile that newcomers and connoisseurs can both appreciate. Let’s explore pisco, how it’s traditionally consumed, what to look for when purchasing a bottle, and the most popular ways to drink it.
Meet Our Expert
Kami Kenna, partner at Topa Spirits, producer of Pisco Logia
Alex Hildebrandt, co-founder at Suyo Pisco
Glendon Hartley, beverage director and Pisco curator, Bar Amazonia, Washington DC
Francine Cohen, hospitality industry consultant and founder Inside F&B
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What Is Pisco?
Pisco is a brandy produced in South America, primarily in Peru and Chile, from fermented grape juice. Though both countries claim pisco as their own, the two variations have some distinct differences, stemming from how they are produced, the types of grapes used, and regional techniques.
In Peru, pisco must be made using only eight specific grape varieties, such as Quebranta and Italia. It’s distilled in small batches and can’t be diluted with water after distillation. On the other hand, Chilean pisco can be made from a broader range of grapes, and producers have more flexibility in adjusting alcohol content after distillation. The result is two unique styles of pisco with varying flavor profiles.
What Does Pisco Taste Like?
Pisco is smooth and versatile on the palate, making it an excellent spirit to enjoy on its own or in cocktails.
The flavor of pisco can be surprisingly complex, offering a range of notes from floral and fruity to herbal and earthy, depending on the grape varieties used. When asked to describe the flavor of Peruvian pisco, Kami Kenna, Partner at Topa Spirits- producer of Pisco Logia, says: “Stone fruit, floral, herbal, silky, unaged spirit that when distilled from grapes cultivated in ideal climates, is complex and inspiring.”
Chilean pisco may be aged in wood, lending it more robust flavors such as vanilla, caramel, and spice. Glendon Hartley, beverage director, and pisco curator, Bar Amazonia, Washington DC, says: “Chilean pisco is made more like a cognac than a pisco. It’s often double or even triple-distilled and very often is aged in a barrel.”
In contrast, Peruvian pisco is typically unaged, which means it retains the fresh, vibrant characteristics of the grapes, with flavors like citrus, green apple, and pear. Francine Cohen, hospitality industry consultant and founder of Inside F&B, says, “Perú approaches pisco production with reverence and consideration for quality. Like France with its rules about champagne and Mexico with its guidelines for tequila, so too does Perú closely oversee their heritage spirit. You will feel Peru’s national spirit, even if you can’t get on a plane.
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Types of Pisco
There are several types of pisco, each with its own unique characteristics. The two main categories, Chilean and Peruvian pisco, vary widely from each other both in production and in flavor.
Alex Hildebrandt, the co-founder at Suyo Pisco, explains that Chilean pisco primarily uses the Muscat grape from two regions in Chile. “It can be distilled more than once, barrel aging is allowed, and there are no clear regulations about use of additives. Peruvian pisco can use eight grapes from five southern coastal regions in Peru; no use of pomace is permitted (only the wine must is allowed),” he says. It’s single-distilled and rested in neutral containers for at least three months (no barrel aging is allowed). Peruvian pisco is the most terroir-driven spirit in the world, as it is the only spirit that contains only one ingredient: grapes.
Kenna elaborates: “Of the eight designated grapes in pisco from Peru, at least one of those grapes, potentially two, are endemic grapes to Peru—the offspring of traditional grapes that were brought from Europe and only exist in Peru. In Chile, there are different grapes, different distillation methods, proofing, and aging! All pisco from Peru is unaged and distilled to proof—the only other spirit distilled to proof is some Schochu and some mezcal.”
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What to Look for When Buying Pisco
When shopping for pisco, the most important factor is origin—determine if you prefer the fresher, fruitier style of Peruvian pisco or the slightly more robust, aged profile of Chilean pisco. Look for bottles that indicate the type of pisco on the label (Puro, Acholado, etc.) and the grape varieties used. Kenna says, “most important to me in any spirit category is knowing who made the product. Is the distiller’s name on the bottle? Is there production information? The more information the label and brand divulge—the better.”
Hildebrandt says that for first-time consumers, he recommends buying a “Puro” (a single varietal). “I like suggesting a Quebranta because it’s very approachable (both in taste and it tends to be more affordable). Also, if possible, I like to recommend a pisco from a northern coastal region like Lima, where you find very fresh, crisp notes—with some minerality due to proximity to the ocean—that are unique to the southern regions that have a more arid climate.”
How to Drink Pisco
Pisco has a long history as both a versatile cocktail ingredient and a spirit to be savored on its own. Here are a few traditional ways to enjoy pisco:
Neat: Sip pisco neat (without ice) to appreciate its nuanced flavors. Serving Peruvian pisco at room temperature allows the fruity and floral notes to shine, while Chilean pisco can be slightly chilled if it has been aged.
As an Aperitif: Pisco is often enjoyed before meals in Peru and Chile to stimulate the appetite. Serve a small pour of pisco over ice with a twist of lime or lemon for a refreshing, palate-cleansing aperitif.
In Cocktails: Pisco’s versatility makes it an excellent base for cocktails. Its bright, fresh flavors pair well with citrus, herbs, and even spices.
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Popular Pisco Cocktails
Pisco Sour: Perhaps the most famous pisco cocktail, the pisco sour is a refreshing blend of pisco, lime juice, simple syrup, and egg white, shaken until frothy and topped with a dash of bitters. This cocktail perfectly balances the spirit’s fruity notes with tart citrus.
Chirulin: An Afro-Peruvian cocktail with cinnamon syrup, pisco, grapefruit juice, and lime.
Chilcano: Another popular Peruvian cocktail, the Chilcano mixes pisco with ginger ale, lime juice, and bitters for a light, effervescent drink perfect for warm-weather sipping.
Pisco Punch: Originating in San Francisco during the Gold Rush era, this cocktail combines pisco with pineapple syrup, lime juice, and sparkling water.
El Capitán: Similar to a Manhattan, this cocktail mixes pisco with sweet vermouth and a dash of bitters, creating a rich, spirit-forward drink. Garnish with olives for an authentic touch!
Whether you’re a newcomer or a seasoned pisco enthusiast, this South American spirit offers an array of flavors and ways to enjoy it. And whether you sip it neat, as an aperitif, or in a complex cocktail, pisco is a crowd-pleaser worthy of a spot in your bar cart! With its growing popularity, there’s never been a better time to explore what pisco has to offer.
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Publish date : 2024-11-05 06:37:00
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