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Most people have heard of the Mexican margarita, less so
the Chilean rival Pisco, a strong alcoholic drink similar
in smell to Vodka. There are disputes between Chile and Peru
as to the origins of this drink with both countries proud
to claim it as their own. However it is largely accepted that
Pisco originated from Peru in the XVIth century and the Spanish
colonisation, where the Europeans craved a drink similar to
the brandy they left back home.
Peruvians claim that the climate and soil of Chile
cannot produce authentic Pisco. This is unsurprisingly refuted
by the Chileans where it is the most popular drink in the
country. It is produced from the Quebranta grape which is
grown in the unique environment of the northern vineyards
of Chile, specifically the Limari and Elqui valleys.
Preparation
After being carefully hand picked the juice from the grape
is extracted and the process of fermentation begins in large
steel kegs. During this process the sugar is converted into
alcohol with the grape juice being transformed into wine.
The slow process of distillation then follows and it is from
this that the drink acquires its pure taste and distinctive
aroma. It is then left for six months ageing in fine wood
American Oak barrels. After rigorous quality controls, Pisco
is carefully bottled and distributed to the Chilean public.
History
There are different theories as to where Pisco derives its
name. When first produced in Peru it was exported to foreign
drinkers from the port of Pisco, leading many to deduce that
the drink was named after its port of origin. However, another
more imaginative theory is that it gets its name from the
word “pisquo”, an aboriginal term that literally
translates as “flying bird”, a metaphor for the
uplifting effects Pisco has on the drinker.
When travelling in Chile it is a drink you should try, not
only because of its unique taste and popularity with the locals
but also because of the lack of good alcoholic alternatives
in the country. For those who crave a decent beer Chile has
little to offer apart from a few watery canned lagers. This
should not matter because as Chileans claim, once you try
Pisco you’ll never go back to what you drank before.
With a strength between 35% and 50% and its reputation for
inducing a killer hangover you may not share their opinion
the morning after.
Serving Suggestion
Apart from adding it to Coca Cola, the most popular way to
drink Pisco is by making Pisco Sour. This is a simple
recipe and is made by mixing one egg white, some powdered
sugar and one part lemon or lime to three parts of chilled
Pisco. |
