Peruvian Pisco - Traditional Drink
The Spaniards brought a grape liquor that with the time was elaborated in Peru.
It was named "pisco", name that has three origins: means a Quechua word that translated to English means "bird". The mud container was called "botija", where pisco was deposited. Pisco, city and name of a town that belongs to the Ica valley, correspond to a very important event. The great Independence leader José de San Martín disembark in the Paracas bay in Pisco, September 8th, 1820.
The botija was a practical container that used in the elaboration of pisco and then to transport and keep it. In the botija the grape juice was fermented and distilled. Afterwards the pisco is stored in botijas. When the botijas are empty they stowed them face down, until being used again in the next vintage.
No other country can copy the Peruvian PISCO
Variety of Piscos
*
Pisco Quebranta: After vintage, the Quebranta grapes are crushed and pressed. Then, the grape pressing are transferred to casks where fermentation begins. Eight days later, the famous "cachina" is ready. During the third week the must is distilled in stills or alembics. The result is a unequaled Pure Peruvian Pisco, unique in the world.
*
Pisco Acholado: (Half-breed) Is the result of the distillation of Quebranta and Italia grapes. Each bottle of Pisco La Botija (750 ml) contains approximately 13 pounds of grapes.
*
Pisco Italia: Pisco Italia is made through a slow process using 100% distilled Italia grape juice. The result is a unique pisco with a great bouquet and an unrivaled flavor.
Pisco Sour's Recipe
* 3 Glasses of pisco
* 1 ½ Glass of sugar
* 2 Glasses of lemon juice
* White of an egg
* Shaken ice
* Add drops of Amargo Angostura