pure blended pisco
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LIMA
ICA
AREQUIPA
MOQUEGUA
TACNA
Australia
PURE BLENDED(Acholado)
2017
2018
2 12
1
2013
2016
2011
2010
2008
2012
2015
2014
Quebranta
NegraCriolla
Moscatel
UvinaAlbilla
Torontel
Italia Mollar
2007
2009
Bronze
1 1
7 16
9 17 1 13
2
9 7
12 2 2 7
1 1
3 3
3 1
2 3 1 3
4 6
2 1
2 2 3 1
7 5
6 2
1 1
2 1
14 6
28 4 1
8 2
4 6 4 13
1
1 12
1 1
5
1 1
4 1 24 4 2 2
1 141 63
3 36
1 212
5 36
4 6 1
3 4
11 4
9 12
7 17 6 21
Silver Outstandingsilver
Silver (bestin category)
Gold Doublegold
Greatgold
Grand GoldMedal
Championspirits
First place inthe category
GrandPrize
FIJEVAward
Gran CINVE(Espirituoso)
Sun / AsteriskIt is a natural form that denotes essence. The symbolalso alludes to transparency because its presencesignals additional information. Pisco has many featuresto communicate and this brand will transmit each one.
A publication by the Peru Export and Tourism Promotion Board - PROMPERU - PROMPERÚ.
Calle Uno Oeste N° 50, floor 14, urb. Córpac, San Isidro, Lima-Peru
Telephone: (51-1) 616-7300
www.promperu.gob.pe
© PROMPERÚ. All rights reserved.
Free distribution. Not for sale.
THE ART OFPISCOTranslucent, bright and clear. Much like a diamond, Pisco must meet these standards of quality and beauty to hold its name. Its makers display a mastery of science and art that is visible by those who choose to savor the result.The first grape vines came to Peru from Europe and it was at this moment that South America’s first liquor was made. The historian Pedro Cieza de León testifies to witnessing grape vines as far back as 1547 in Peru, while on his way to Lima from the north as part of the peacemaker Pedro de la Gasca’s expedition. During the 16th and 17th centuries, Peru was the main wine producer in South America.
PISCOis not just the port, the river,
the liquor, and the earthenware pitcher.
The origin of the name is the Quechua word pisku,
which means bird and was coined by the Inca Pachacutec when he arrived at port around 1450 during the Inca conquest
of the coast.
Pisco has won numerous awards at international events such as VinaliesInternational (France), Les Citadelles du Vin (France), Selections Mondialesdes Spiritueux (Canada), CINVE (Spain), and the International Wine &Spirits Competition (England).
WORLDWIDE RECOGNITION
Year Total distinctions by countries
France
China
SpainUSA
Belgiu
m
Israel
Canada
Argen
tina UK
Chile
Along the 1200 km coastal strip linking Lima, Ica, Arequipa and Moquegua as well as in the valleys of Sama, Locumba and Caplina in Tacna, Peru boasts ideal conditions for Pisco production.
FROM THE GENEROUS VALLEYS
Piscoregions
Piscoareas
Grown andproduced onlyin the districtsof Lunahuaná,
Pacarán, andZúñiga
(Cañete, Lima).
PISCO GRAPESEight types of grapes (categorized as aromatic or non-aromatic) flourish in
Peru, each with different qualities and unique profiles. Pisco is
classified into three categories:
A singlegrape variation
Made usingmusts fromincomplete
fermentation
A combination oftwo or more
types of Pisco grapes
THIS IS PISCO AND THE WORLD KNOWS ITFor a Pisco brand to carry theAppellation of Origin it must complywith these requirements:
• Specific geographic characteristics.• Specific customs and tradition.• Freshly fermented.• Direct and continuous distillation production.• An alcohol by volume content of between 38% and 48%.• Resting period: three-month minimum.
In 2005 Peru registeredPisco as an Appellation of Origin with the WorldIntellectual PropertyOrganization. OnOctober 30th, 2013, theEuropean Commissionin Brussels allowed Peru to register Pisco as a geographic location.
LOOKClear, transparent,
and bright.
SMELLSubtle fruity aromas anddepending on the Pisco,can also contain floral
and citrus notes.
TASTEWarm, structured
and well-balanced.Fresh with a strong but
sweet aftertaste.
Pisco must have the following characteristics:
A SHARED RITUALNearly 40 brandsof our Piscoare currentlyaround theworld. Colombia
Argentina
UnitedKingdom
Netherlands Germany
Spain
France
UnitedStates
Sources: PROMPERÚ, SOCIEDAD NACIONAL DE INDUSTRIAS (SNI) VITIVINICOLA, INDECOPI, CONAPISCODeveloped by: Km. Cero
46,2%of Pisco exports
(2018)
c
a
b
DISTILLING PASSIONPisco is considered a fine grape spirit. It requires between 13 and 15 lbs of grapes (or 33.9 oz) for every liter of spirit, but no other additives - only the freshly fermented must of Pisco grapes from the coast of Peru. The result: a spirit prepared with passion to delight the world’s palate and warm its heart.
1 Grape harvestingSeen as a celebration, it happens between February and April when the sugar content of each Pisco grape has reached the right level.
2 GrindingThe grapes areremoved fromthe stems and pressed to extract thejuice or must.
The harvested grapesbeing transported tothe cellar
3 MacerationThe must is left to rest with theskin and seeds for a few hours,before the fermentation process to make sure to extract the aroma compounds typical of each type of Pisco grape.
DistillationThe recently fermented must immediately enters the discontinuousdistillation process. All instruments are copper:
4 PressingThe solids are separated from themust, which is then transported toa container for fermentation.
5 FermentationThe natural process through whichyeast transforms must into alcoholand CO2 . The must is distilledimmediately after fermentation.
a. Alembic copper stills with heater
WHAT SETS PISCO APART?Natural factors: terroir (soil, climate, terrain)
Raw material: Pisco grapes with their owncharacteristics
Process of elaboration: exclusively bydistillation of fresh musts of freshly
fermented Pisco grapes
History and tradition
6
b. Alembic copper stills
c. Still
THE PISCO TRAILThe visit to a Pisco distillery is a unique
and fascinating experience. Walking between the vines, tasting the grapes,
learning about the process, experiencing the big wheel presses
made using timeless huarango timber, watching the juices distil into the
puntayas, jars and pitchers and sharing the taste with the producers, is all an
adventure worth trying.
8BottlingBefore bottling, Pisco is filtered to remove any impurities. The alcohol by volume of bottled Pisco is approximately between 38% and 48%.
7Resting
Pisco must rest for at least
three months in non-reactive
containers before filtering
or bottling.
SOPHISTICATEDAND VERSATILEPisco offers infinite combinations of sensations, aromas and flavors. This is an industry always searching for new and sophisticated ways to captivate consumers. Each type of Pisco offers varied characteristics and aromas of fruity, floral, citrus and fresh herbal notes.
Piscopunch
It is arefreshing and
aromaticcocktail that
combines Piscoand pineapple.
Created at theend of the 19th
century byDuncan Nicol
of the BankExchange
Saloon in SanFrancisco (USA).
Pisco mule
This refreshingcocktail brings
together thetaste of Pisco,ice, lime juice,
and gingerbeer.
A variant of thewell-known
Moscow mule, itwas created in
California in the1940s and was
popular withHollywood sets
during said period.
Chilcano
It is atraditional
cocktail madewith Pisco,
ginger ale, aslice of lemon,and then iced
to taste.
Its firstreference
appears inCómo era una
jarana en elCercado, a
chronicle aboutpartying in
Lima publishedin 1900.
Capitán
A classiccocktail mix of
Pisco andvermouth.
It originated inthe 1920s in the
region of Punoin the Andes.
The drink isnamed after the
Peruvian Armycaptains who
drank it at localbars during their
night watch.
BlueberryCocktail
Mix Pisco, ice,lime juice, cane
syrup, andcranberry juice,
and thendecorate with
mint leaves.
A perfectcombination ofPisco and fresh
seasonalblueberries
delivers a tastyand refreshing
cocktail.
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