Pisco - Variants and Production - Peruvian Pisco

Peruvian Pisco

Peruvian Pisco is produced only using copper pot stills rather than continuous stills – like single malt Scotch whiskies and unlike most vodkas. Peruvian Pisco is never actually diluted after it is distilled and enters the bottle directly at its distillation strength.

A Peruvian Pisco peculiarity is that the first part of the distillation (called the heads) is kept, and then mixed in with the rest of the distillate. Re-adding the 'heads' adds in more 'character' to the variety of Pisco and this is the way that the Peruvians traditionally liked it.

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 since there could be enormous differences between the contents of bottles sold as pisco. As such, a number of regulations were established and set a baseline for a product to carry the name.

Four levels of pisco were thus designated:

• Puro (Pure), made from a single variety of grape, mostly Quebranta, although Mollar or Common Black can be used; however, no blending between varieties is accepted ("pure" pisco should contain only one variety of grape).
• Aromáticas (Aromatic), made from Muscat or Muscat-derived grape varieties, and also from Albilla, Italia and Torontel grape varieties; once again, the pisco should only contain one variety of grape in any production lot.
• Mosto Verde (Green Must), distilled from partially fermented must, this must be distilled before the fermentation process has completely transformed sugars into alcohol.
• Acholado (Half-breed), blended from the must of several varieties of grape.

The order is not established based on quality; it is simply listed in this way in Peruvian regulation publications.

Some other specific restrictions of note are:

• 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".
• Additives: No additives of any kind may be added to the pisco that could alter its flavor, odor, appearance or alcoholic proof.

Pure pisco is a very viscous liquid, slightly more so than vodka and comparable to Sambuca. It has an odor which is vaguely reminiscent of reeds. Its flavor is very smooth and almost non-alcoholic, which can be very deceptive, with the result that many first-time drinkers often drink to excess and can quickly become inebriated without noticing. Some people consider it "heresy" to mix pure pisco with anything else, and it is generally accepted that it should be drunk alone, even to the exclusion of ice.

Aromatic is a variety currently made of Italy and Muscat grapes in Peru and frequently rests in big clay receptacles called botijas. According to Peruvian specifications, Chilean Pisco cannot be classified as aromatic despite the restriction of 'no additives' is obeyed, because Chilean Pisco is aged in oak barrels and it is frequently made of a mix of more than four types of grapes that remain after the wine elaboration which is the main purpose of the Chilean spirits industry.

Green Must is generally seen in high income environments. Its grape taste is very strong, as is its fruity perfume.

In Peru, "Pisco Sour day" is celebrated on the first Saturday of February. Years ending with zero (0) are of special significance. The theme is red and white (the Peruvian flag colours). When the Peruvian National Anthem is played, all Pisco Sour's must be finished as a mark of respect.

Acholado is gaining popularity due to its sweetness, both in odor and flavor, making it a favorite for the Pisco sour, a mixed drink.