It consists of beating the bottle without opening and then appreciates a light viscosity that seems as oil turning in the central part of the bottle, as if it was a whirlwind, call "rose". To its extremes, appears a tail of bubbles called "cord". On the coast of Peru are located a valley, a river, a port and a city called ancestrally Pisco.
This level of production was diminishing gradually up to coming to There having been stated the decadence of this crop practically ancient, which has four and a half centuries of practice, and wanting to recover gradually the previous levels of production, at the beginning of , the Peruvian Government decided to promote the increase of the areas of crop and its exportation, dictating special measures to fulfill this aim.
Parallel, there were expressed legal specific and strict devices so that the producers reach a high level of quality, discrediting those that do not assemble the indispensable requirements needed to obtain a liquor of the first category, preventing them even its exportation labeled as pisco. The sowed hectares produce The verified result till now is that the level of area of crop has increased substantially and probably this way it will continue being in the future, which would facilitate the promotion of the Pisco Sour.
It is produced in Peru from ends of the 16th century. It is the typical distilled drink of Peru, elaborated from the grape, which value has penetrated the borders of the country, since it is testified by the records of embarkations realized across the port of Pisco towards Europe and other zones of America from the 17th century, such as Chile, England, Spain, Portugal, Guatemala, Panama, and to The United States of America, from middle of the 19th century.
It is one of the Peruvian flag products and only is produced in the departments of Lima , Ica , Arequipa , Moquegua and in the valleys of Locumba, Sama and Caplina of Tacna's department. In southern Quechua spoken in a big part of Peru at the arrival of the Spanish , the word Pisqu pronounce [pis.
In the valley of Pisco inhabited a human group more than two thousand years ago, emphasized by their ceramics and that, in the epoch of the Empire Inca, was characterized by their notable potters, and named Piskos. Chuquimanco, cacique of these lands was meditating at dusk when saw a flocks of birds that were furrowing the marine horizon, in search of islands for the rest.
They were thousands of birds that Chuquimanco knew in his language as Pishqus. They inspired to his village of potters and gave it their name. From this epoch, one of these products of pottery was the containers or amphorae, which were serving to store drinks of any nature, including alcoholic drinks.
To these containers they called the Piskos. So, the first liquor of grape that was produced in Peru was stored in Piskos and with to pass from the time, this alcoholic liquid acquired the name of its bottling.
Depending on the grapes used in its elaboration and to the process of distillation, recognized by the Technical Peruvian Norm, exist four varieties of Pisco of Peru : Pure It is special for its thin distillation and of an alone variety of grape.
According to the Peruvian Technical Norm applied by the Department of the Production, the production of Pisco must have five characteristics, invariably rigid: Raw material: One of the principal differences in the types of Pisco, lie in the reinvestment that are in use for its elaboration, for handcrafted or industrial.
In the Peruvian territory are recognize as unique producing zones of this liquor, the coast of the regions of Lima , Ica that belong to the Valle of Pisco, Arequipa , Moquegua, as well as Caplina's valleys, Locumba and Sama of the region Tacna.
In the middle of the 19th century in Peru had sowed around thousand hectares of grapevine destined to the production of Pisco. In the year Peru is consolidated as the first exporter of Pisco. This wants to say that any liquor of grape prepared out of the established boundaries will be only it, a liquor of grape but not Pisco of Peru. This denomination of origin granted by INDECOPI needs that the producers present samples to laboratories of certification, to submit them to an analysis physicist — chemist that will determine if they are adapted to the requirements established in the Technical Norm.
Important requirement, since the denomination of origin guarantees to the consumer that the pisco that they are acquiring has a quality certified. The above mentioned norm establishes equally that the alcoholic volumetric degree of the Pisco can change between 38 and 48 degrees. In all wine cellars of Peru , has joined the tourism to its elaboration and is an obliged step, to visit a wine cellar in the tourist programmed tours, where beside tasting a good glass of Pisco it is possible to share knowledge, experiences and anecdotes with nice and nice hosts in their own house.
They show to the traveler their vineyards, their wine cellars, their stills and evidently their Piscos. The following ones are some routes of the pisco of Peru , instituted from the year Lima, in view of the urban growth of Lima , the wine cellars have in full urban center their shops. Jita's annexe, is popular for its Pisco italia; in the high of the valley, in Catapalla, they produce a wide variety of macerates and good Piscos. The whole valley of Chincha produces excellent wines and Piscos.
A case that deserves to be outlined is the wine cellar "Tabernero", whose red wines are exported to The United States of America and whose wines and Piscos, have been rewarded by medals of gold and silver in the festivals of wines of Paris, France. Ica a few kilometers before Ica's city one finds Guadalupe's district, with excellent piscos and wines. The Center of Technological Wine Innovation is the manager in Ica's department of contributing new technologies, so much in the management of vineyards, as in the elaboration of Piscos and wines.
Ica is the most important producing valley and there are hundreds the wine cellars that can be visited. They all produce very good Piscos. In Subtanjalla's district, it is possible to taste a good pure Pisco and other aromatized with lemon. Too few kilometers of Ica, crossing the sandbank, there is located the wine cellar "Ocucaje" Arequipa, Moquegua and Tacna are the producers of this zone, thanks to the so special climatic conditions, produce excellent piscos italia and green must. One of the most famous wine cellars of Peru is the modern wine cellar of "Omo" that produces the famous pisco "Biondi".
In Moquegua, one finds one of the wine cellars that already are relics of the past come to the 21st century. In Ilo, also is produced excellent Pisco. In Vitor's valley, also there are excellent Piscos as in the valley of Majes were also has been installed a Center of Wine Investigation, which comes producing very good Piscos. Finally in Tacna, in Magollo and other places of the department, are produced Piscos of good quality.
The consumers of Pisco of Peru , have constructed from centuries behind, a paraphernalia about its consumption, where more it is obvious is in the zones of the Pisco as Lima , Ica , Arequipa , Moquegua and Tacna, having spread to the rest of the territory in the last years, and that consists of normalizing so much the bottle that contains it and the glass where it must be drink. The Pisqueros of these zones have thought about everything, to recreate not only felt as the smell and the taste, but in the last years the Pisco has a new normalized bottle, to recreate the sight.
The producers of Pisco have put in agreement across the National Society of Industries to bottle the Pisco in a type of bottle, very thin and high of ml, very slender and high that has recorded in bas-relief, the characteristics of the good Pisco of Peru. Only differentiates the different types of Pisco, the etiquette that shows the type, brand, place of origin and the gained prizes. In , the Austrian house Riedel, which comes working the crystal for years founded in , has designed the glass Riedel, for the Pisco of Peru.
The presentation of the glass was realized on May 11 in the city of Vienna, in the frame of the Summit of the European Union and Latin America, initially Its launch to the market was realized on June 24, On July 24, there was realized a ceremony of presentation of the glass of Pisco Riedel in the Palace of Government of Lima with the assistance of the president of the republic, Alejandro Toledo, and the president of Riedel, Georg Riedel.
The design took a year of work and 29 prototypes were tried; took part in these test Peruvian tasters who analyzed the prototypes from the point of view of the characteristics of the Pisco of Peru. Its structure allows that the best of the pisco should go out to shine". This cocktail has its origin in the India. To Peru it came, probably to beginnings of the 19th century and it was offered for the first time, already mixed with Pisco, after to swear the independence in the Council town of Lima.
Its preparation consists of boiling all the ingredients except the egg, leave to cool and to liquefy the set with the egg. It is served in glasses hot drink, decorating with cinnamon. Pisco Sour In Peru , the Pisco Sour is considered to be the most traditional cocktail prepared on the basis of the Pisco, receiving the consideration of national Peruvian drink. According to the classic recipe, the Pisco Sour in Peru consists of 3 ounces Pisco, 1 ounce of juice of lemon, 1 ounce of gomme syrup, 1 egg white, 6 cubes of ice and 2 drops of amargo de angostura.
The preparation consists of beating in a shaker the ices with the Pisco, the lemon, the gomme syrup and the egg white until the blow of the ices is not listened. Using a blender it is beaten for a minute and at the end is added the egg white giving a blow to the blender of not more than 4 seconds.
To serve, it is recommend being careful to fill the glass up to the half, trying that does not pass great foam, being served with two droplets of amargo angostura. Chilcano de Pisco The Chilcano is a traditional Peruvian drink that is prepared on the basis of the Pisco, preferably with refreshments of soda, but also it is possible to do the mixture with refreshments of cola or with sodas of another flavor, as from , the Peruvian Inca Kola.
This drink was prepared with Peruvian Pisco, which was imported by North American merchants who were taking it to San Francisco from the ports of Peru. Its preparation consists of the mixture of Pisco, pineapple, lemon juice, sugar, gum Arabic and distilled water.
Here are some expressions in the above mentioned popular slang: Aguadillo: habit of drinking Pisco or Cachina It is prepared making ferment lightly the juice of the fresh grape.
Pisco is a distilled spirit made from fermented grape juice basically wine. So, the natives used a little ingenuity and made a distilled spirit from the juice as opposed to a wine. Pisco is a source of national pride in Peru, and the country is fiercely protective of its heritage and authenticity with strict regulations on how Pisco is made and presented to the world. Chile also makes Pisco but Peruvians will underscore that their country is the birthplace.
The production area is a designated D. Juice is extracted from the grapes to ferment and distill rather than crushing and using the entire grape and stems like a grappa, for example. Aromatic grapes are Albilla, Italia, Torontel, and Moscatel. It is distilled to proof. No water, coloring, other flavorings, or ingredients may be added. And we never utilize oak or any aging. Pisco is always crystal clear, unlike a Cognac, Brandy, or Armagnac. In comparison, other spirits like vodka may undergo double and triple distillation to achieve intended smoothness.
It can take liters of Pisco to wash a 30,liter tank! Along a deep curve of the Urubamba River just northwest of Cusco sits Aguas Calientes, the go-to gateway town for visitors of Machu Picchu.
Sumaq Machu Picchu hotel is home to one of the best Pisco Sours in town, served at its lobby bar, Suquy. Guests of the hotel can request a complimentary Pisco Sour class from the bar team at any point during a stay. Actively scan device characteristics for identification.
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