VAMOS A HABLAR DE ESE DELICIOSO 'LICOR BRANDY PERUANO' QUE SE LLAMA PISCO....

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VAMOS A HABLAR DE ESE DELICIOSO 'LICOR BRANDY PERUANO' QUE SE LLAMA PISCO....

Mensaje  sunnyespma el Mar Jul 13, 2010 12:28 am

DIGAN LO QUE DIGAN LOS VECINOS DEL SUR....Y YA RECONOCIDO POR ELLOS MISMOS ...EL PISCO ES AUTENTICAMENTE PERUANO...MUY DIFERENTE A UNA AGUAARDIENTE QUE SE PREPARA EL EL PAIS DEL SUR ...Y QUE LE QUIEREN LLAMAR PISCO....NADA QUE VER......!!!!!!EL PISCO ES 100% PERUANO........

History
Pisco is the eau de vie obtained exclusively from the distillation of fresh musts of recently fermented “pisco” grapes. It is produced only from recognised production zones and uses equipment and methods that preserve the standard of traditional quality.

Pisco originated over 400 years ago in the Pisco Valley near Ica, south-west Peru. Grapes were first brought to Peru from the Canary Islands during the Spanish conquest in the 16th century. It was in the Pisco valley, a unique microclimate, where these crops thrived due to perfect weather conditions.

During the early part of the 17th century, wine production from Peru was so successful that exports to Spain began to threaten the local Iberian production. To avoid the threat of competition, King Felipe II of Spain placed a ban on trade of Peruvian wine. Consequently, coastal landowners began to increase the production of “aguardiente”, a Peruvian grape liquor that had already been in local production for some time. This grape-based liquor soon became a popular beverage among travellers to the region, particularly for its high quality characteristics. It soon gained prestige throughout the world and exports departing from the port of Pisco increased considerably. It didn’t take long before this renowned product inherited the name from where it first originated and a new drinking culture was born – Pisco.

Types of Pisco
The grapes used to make pisco are called ‘pisco grapes’ because they have been used to make the pisco for centuries. Although they were originally brought from Spain with the purpose of making wine, the grapes adapted perfectly to the climate of the pisco-producing valleys. Pisco should only be produced exclusively using grape varieties from the species ‘vitis vinifera’, also know as ‘pisco grapes’. The grapes must be cultivated in the recognised production zones.

The list below contains the recognised types of pisco developed as a result of the ability and creativity of our Peruvian ancestors.

Pisco Puro:
is the pisco obtained exclusively from one single variety of pisco grapes. It may be called “varietal pisco” or mention the variety of pisco grape from which it is produced.

Pisco (Non Aromatic):
is the pisco obtained from the distillation of fresh musts completely fermented from the blend of ‘non aromatic’ pisco grape varieties, such as Quebranta (Mission), Mollar and Black.

Pisco (Aromatic):
is the Pisco obtained from the distillation of fresh musts completely fermented from the blending of ‘aromatic’ pisco grape varieties, such as Italia, Torontel, and Albilla.

Pisco Green Must (also known as ‘mosto verde’):
is the pisco obtained from the distillation of fresh musts of pisco grapes that are only partially fermented.

Pisco Acholado:
is Pisco obtained from the distillation of fresh musts completely fermented, from the blend of several pisco grape varieties, aromatic or non-aromatic.


Pisco (from Quechua: pisqu, little bird)[1] is a liquor distilled from grapes. Developed by Spanish settlers in the sixteenth century, as a cheaper alternative to imported Orujo from Spain, it takes its name from the conical pottery in which it was originally aged, which was also the name of one of the sites where it was produced: Pisco, in the Viceroyalty of Peru. The first vineyards were planted in the coastal valleys in the Viceroyalty. Even though Spain imposed many restrictions on wine production and commerce, the wine-making industry developed rapidly, such as in the Corregimiento of Ica and La Serena in the Captaincy General of Chile. In modern times, it continues to be produced in winemaking regions of Peru and Chile. The drink is a widely consumed spirit in the nations of Bolivia,[citation needed] Chile and Peru. The right to produce and promote pisco has been the matter of legal disputes between Chile and Peru, both of which hold their most iconic cocktail to be the pisco sour.




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Re: VAMOS A HABLAR DE ESE DELICIOSO 'LICOR BRANDY PERUANO' QUE SE LLAMA PISCO....

Mensaje  sunnyespma el Mar Jul 13, 2010 12:45 am



Pisco received its name from the town of Pisco, located on the coast of Peru.[2] The origins of the word pisco can be traced to the Quechua language where the birds that inhabited the valleys of the Ica region were called pisqu (or any of: pisco, pisku, phishgo, pichiu, pisccu depending on the orthography). The origin of the city of Pisco is said to be from pre-Incan times when the area was ruled by people known as the Piskus. The importance of the city incremented under Spanish rule due to its proximity to the coast and its exportation of aguardiente from Ica, and in time these drinks would come to bear the name "Pisco."

In the late 1550s, the Spanish began to plant and harvest export quality grapes selected to produce wine with, while those that did not measure up were discarded or given to the farmers to do with as they pleased. It is in this context that small groups began to use these grapes to distill a brandy-like liquor from the discarded grapes, using similar techniques to those used in Spain for the production of Orujo.

The black grape taken to the Viceroyalty of Peru by the Spanish suffered due to its adaptation to soil and weather conditions, eventually stabilizing in a new variety named "Quebranta", purportedly named because the original grape was "broken" (Spanish quebrar), or tamed, for its new environment. Almost all early pisco was believed to be produced from this variety of grape. Others used any grape available at the time, however, since only the largest vineyards (and those with dedicated pisco distilleries) were able to produce exportable volume. This claim however cannot be verified, it is logical to assume that all available grapes grown in the iberian peninsula were brought to the new world.

In 1613, a will of a resident of the of Ica —a town called Pisco in Viceroyalty of Peru, close to the Nazca lines - named by Pedro Manuel the Greek. In it he itemizes his worldly goods, including 30 containers of grape brandy, one barrel of the same spirit, a large copper pot and all of the utensils needed to produce pisco.[3]

In 1641, wine imports from the Viceroyalty of Peru into Spain were banned in order to eliminate competition for any locally produced grape products, severely damaging the wine production in the colony that could be exported outside of the Americas. Local production of both wine and pisco continued for local consumption and export to other colonies.

The drink began to acquire consumers in the sailors that transported products between the colonies and Spain as well as sailors of other nationalities, who began to call it pisco, naming it after the port[2] where it was thought to originate from. The drink then became a favorite of sailors and workers who visited the port of Pisco as well as other peruvian ports. It was exalted for its strong taste and ability to quickly affect the consumer. As trade from Peru to the world grew, so did the popularity of pisco, until it almost equaled wine in quantity as an export.

During the eighteenth and nineteenth centuries, pisco was a mainstay on ocean-crossing vessels, drunk mostly by sailors, as officers usually drank whisky or other "finer" spirits. The main reasons for its heyday were the low price and high availability. This position was maintained by pisco until the onset of rum, which won over consumers with lower prices and a softer flavor.

Pisco was also very popular in San Francisco and nearby areas of California during the Gold Rush in the late nineteenth century and into the early twentieth century.

According to legal documents recently found in the U.S. National Archives of San Francisco, California in 2007, it has been proven that at least until 1864, Pisco was considered a liquor native only to the Republic of Peru.[4]



Variants and production
[edit] Chilean pisco

Chilean "Pisco Aviador" label from 1915During the adaptation of many vineyards to pisco production, the most widespread grape was used as raw material, namely the Muscat, with some vineyards preferring the Torontel and Pedro Jiménez varieties. As is the case with Peru, regulations for pisco designations have been enacted in Chile:

Regular, 30% to 35% (60 to 70 proof).
Special, 35% to 40% (70 to 80 proof).
Reserve, 40% to 43% (80 to 86 proof).
Great, 43% or more (86 or more proof).
No distinction between varietal mixes is made other than it is restricted to the three kinds of grapes named above.

Regular pisco is quite bland in taste since the alcohol is mixed with water, reminiscent of a weak rum, and its odor is very sweet and woody with a slight yellowish tinge to the color.

Special and reserve are very similar in flavor and color, both being very sweet and of a cloudy yellowish color. The flavor is much stronger than regular pisco and leaves an alcoholic aftertaste in the mouth, similar to bourbon.

Great pisco has a commanding odor and a very pleasant dark yellow color, it is not as sweet as the other varieties, yet it carries strong woody flavor the others lack.

The yellowish to amber color in Chilean pisco is due to the wood aging process, with the darker colors being a telltale sign that they have been aged longer. Not all Chilean pisco is tinged, and the more mass-marketed brands can be clear.

[edit] Ecological aspects

Ecological aspects
Chile has taken further steps to have a clean and environmentally friendly production of pisco. In order to crack down on pollution, and to increase competitiveness, the National Council for Clean Production agreed with the pisco producers and pisco grape agronomists, to collaborate, signing an Agreement of Clean Production (APL). Capel, by itself invested more than US$800 million.[5]

[edit] Peruvian pisco

Some bottles of Peruvian PiscoMany grapes were used to produce pisco, leading to a wide variation in flavor, aroma, viscosity and appearance of the liquor.[clarification needed] 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:[6]

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).
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 on quality, it is simply listed in that way in Peruvian 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 made of Italy and Muscat grapes nowadays in Peru and frequently rests in big clay recipients called botijas. According to Peruvian specifications, Chilean Pisco cannot be classified as aromatic despite the restriction of 'no additives' is obeyed, due to Chilean Pisco rests in Oak barrels and it is frequently made of a mix of more than four type 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 (Peruvian flag colours). When the Peruvian National Anthem is played all Pisco Sour's must be finished as a mark of respect. Well known Peruvian Mining Engineer Victor Barua claimed that the recipe for a party that "Rocks" is for guests to consume at least three Pisco Sour's.[citation needed]

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

[edit] Ecological aspects
Water pollution from mining threatens grape harvests. The water intended for irrigating and cultivating the vineyards is loaded with mining residue and chemicals. Water purification is necessary for the survival of the vineyards. Air pollution must be dealt with immediately because of the threat to the health and safety of local residents and workers. The dry air of the Ica region is immobile because of the sea and the Andes mountain range. Eliminating river pollution as a result of mining is imperative. "Because of the dry arid climate, chemicals are absorbed into the local atmosphere and remain in the area".[7]

[edit] Comparison
The differences between the Peruvian and the Chilean liquor are (but not limited to):

PERU CHILE
Definition Liquor obtained exclusively from the distillation of recently fermented "pisco grapes", using methods which maintain the traditional principles of quality established in recognized production areas. ...is reserved to liquor produced and bottled, in consumable quantities, in Regions III and IV, elaborated by the distillation of genuine wine, originating from specified varietals, grown in said regions.
Grapes Non Aromatic: Quebranta, Common Black, Mollar, Uvina
Aromatic: Italia, Muscat, Albilla, Torontel.
Yellow Muscat, White Early Muscat, Alexandria Muscat, Austrian Muscat, Frontignan Muscat, Hamburg Muscat, Black Muscat, Pink Muscat, Canelli Muscat, Orange Muscat, Pedro Jiménez , Torontel.
Production The fermentation process can be done with partial or total maceration of the grape, strictly controlling the temperature and decomposition of sugars. The grape juice is fermented into wine containing 14% alcohol (28 proof).
The fermented product is distilled in copper or stainless steel vessels to the desired alcoholic proof. No product may be added to alter the alcoholic proof, odor, flavor or color of the liquid. The fermented product is distilled in copper vessels until an alcoholic proof of 55° to 60° is reached. Rectifiers must be added if the alcoholic proof is less than that specified.
The pisco must be aged a minimum of three months in glass, stainless steel or other materials which do not alter the physical, chemical or organic properties before bottling. The crude liquor is aged in wood for a short time, usually not more than a few months. Higher quality brands may be aged in oak barrels for a longer time.
The pisco must be bottled directly after aging, without alteration or adding any product which could alter the odor, flavor or appearance. The liquor from different distilleries is mixed, diluted with demineralized water in order to lower the alcoholic proof to the desired level, filtered and bottled.
Alcohol Content 38% to 48% (76° to 96° proof) 30% to 50% (60° to 100° proof)
Designated Pisco Areas Departments of Lima, Ica (Ica, Chincha, Pisco), Arequipa, Moquegua and the Locumba, Sama and Caplina valleys in the Department of Tacna. Atacama, Coquimbo


Pisco policies
[edit] Dispute
There is a long-standing debate in Peru and Chile as to the rightful owner of the "pisco" denomination.

Both nations have established decrees, laws, regulations, treaties, etc. in order to protect their pisco product as the canonical pisco, though their efforts have been markedly opposite. On the one hand, Chile has concentrated on internal regulations, specifying from what a "pisco grape" is to what a "pisco bottle" is, in order to establish standardization among its products [citation needed]. This way, Chile started to trade and promote its product as Pisco. On the other hand, Peru has made the importation of Pisco from Chile illegal as well as the sale thereof. Peru has concentrated on promoting its own version by concentrating more in the artesanal and traditional production, started to focus on the international arena claiming for an Origin Denomination arguing that only Peruvian Pisco can be called Pisco and Chilean product is another type of spirit.

[edit] Peru
Peru claims proprietorship on the basis of historical arguments, mainly that pisco originated in Peru and is still made in the traditional way only in Peru, where their regulations ensure this. In Peru this topic has a high political significance, associated to the defense of the fatherland and Peruvian roots. Arguments of utilization, usurpation and bad practices from the Chilean side are frequently mentioned in the Peruvian reasoning.

[edit] National actions
1932: Supreme Resolution N° 52, restricted the use of the designation "grape based brandy".
1931: Made it compulsory to serve Peruvian wines and liquors in official acts held in the Government House.
1940: Ministerial Resolution, prohibited the admission of cane brandy to the viticulture area of pisco.
1941: Supreme Resolution N° 151, stipulated the restricted use of grape brandy and cognac.
1946: Supreme Resolution N° 1207, defined the designations of pisco, grape based aguardiente and others.
1947: Ministerial Resolution, ratified the prohibitions regarding the use of sugar in manufacturing molasses, spirits, brandy and wine.
1950: Director’s Resolution N° 13, pointed out the date and terms for distillation of musts, watery wines and for washing spirits in the preparation process of grape based brandy.
1963: Sanitary Code of Foods in which "pisco" was defined as the product obtained from the distillation of fermented grape musts.
1963: Law N° 14729, established a 4% tax rate upon the gross trade value of alcoholic beverages in Peru, exempting pisco. This measure was taken as a means of fostering its preparation. This law stipulated that this tax affected cane brandies, wine, spirits, beers and any kind of alcoholic beverage and similar, exempting Peruvian grape based pisco and wine.
1964: Supreme Resolution N° 519-H, established the use of visible signs that make it easy for payment of taxes on the sale of alcoholic beverages.
1988: Resolution No. 179, issued by the National Institute of Culture where the word "pisco" was declared National Cultural Heritage.
1990: Supreme Decree N° 023-90, stipulated that denominations of origin should be recognized by ITINTEC, thus including the above-mentioned principle in Peruvian law.
1990: Director’s Resolution N° 072087-DIPI, issued by the Industrial Property Bureau, stated that the designation of "pisco" has a Peruvian origin and refers to products resulting from the distillation of wines derived from the fermentation of fresh grapes in the coastline of the Lima, Ica, Arequipa, and Moquegua departments, and the valleys of Locumba, Sama and Caplina in the Tacna Department.
1991: Supreme Decree N° 001-91-ICTI/IND, officially recognized "pisco" as a denomination of Peruvian origin for products obtained by distillation of wine derived from the fermentation of fresh grapes in the coastline of Lima, Ica, Arequipa, Moquegua and the valleys of Locumba, Sama and Caplina in the department of Tacna.
1995: Law N° 26426, regulated the production and commercialization of national alcoholic beverages.
2001: Supreme Resolution Nº 247-2001-Itinci, established the Multisectorial Committee in charge of preparing a regulatory proposal corresponding to the creation of Ruling Councils and the Ruling Council of the Denomination of Origin Pisco.

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Re: VAMOS A HABLAR DE ESE DELICIOSO 'LICOR BRANDY PERUANO' QUE SE LLAMA PISCO....

Mensaje  sunnyespma el Mar Jul 13, 2010 12:49 am


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Re: VAMOS A HABLAR DE ESE DELICIOSO 'LICOR BRANDY PERUANO' QUE SE LLAMA PISCO....

Mensaje  sunnyespma el Mar Jul 13, 2010 12:53 am


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Re: VAMOS A HABLAR DE ESE DELICIOSO 'LICOR BRANDY PERUANO' QUE SE LLAMA PISCO....

Mensaje  sunnyespma el Mar Jul 13, 2010 1:02 am


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Re: VAMOS A HABLAR DE ESE DELICIOSO 'LICOR BRANDY PERUANO' QUE SE LLAMA PISCO....

Mensaje  SINCERIDADVALORYCORAJE el Miér Jul 14, 2010 1:45 am

Esta muy interesante tu aporte amiga sunny , con esas explicaciones ,quedo por completo la procedencia del pisco. Gracias por tu tremendo trabajo.

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