You make good contacts where you don’t expect them.
So it happened to me pisco. This strong alcohol from Peru, and I tried it in Spain.
Peruvians understand that they go far to them, and they themselves bring their national drink to Europe.
For the first time I got pisco in Madrid, at a gastronomic congress Madrid fusion.
At the Peru stand everyone was generously served with an enchanting cocktail. Pisco Sower.
During a busy event, he is like a breath of clean air: it refreshes, invigorates and just improves your mood.
And the guests are good, and Peruvians are pleased that they are always crowded.
In Peru, pisco is the most popular drink. Its production is protected as carefully as the production of brandy or Armagnac in France.
Vineyards grow in specially designated areas, and strict rules are established for the manufacturing process.
According to the production technology, pisco is different from all other high-grade drinks.
For him they take a clean, freshly fermented wine from grapes without skin and seeds. It is distilled once and an aromatic liquid of 43% strength is obtained.
Basically, that’s all. Other strong drinks are made by double-triple distillation, and then diluted with water to reduce degrees. Adding water in the production of pisco is strictly prohibited.
Change the color or structure — too.
No oak barrels, no flavors, even natural.
How do you make pisco so strong after just one distillation? The answer should be sought even in the vineyards.
Their landings stretch along the Pacific coast from the capital Lima and down to the border with Chile. It would seem that the ocean should soften the coastal climate, but it is not. Because of the cold current, the water evaporates badly and there is almost no rain on the coast.
This territory is a real desert. At noon, the sun is directly overhead, warming the earth more than anywhere else.
Here and in the grapes a lot of sugar accumulates, which then gives a high degree of wine during fermentation.
The technology is probably understandable. Now about the taste.
If you drink pisco for the first time, it can be easily confused with grappa. Both drinks are transparent and fragrant.
But the difference between pisco and grappa is about the same as between Peruvian and Italian potatoes.
Having tried both, and then another, you will never say that they are the same.
Eight grape varieties are involved in the production of pisco, and Piskokur can dispose of them at his own discretion.
Wants to — let out puro, that is, a drink from one variety, or mixes several to get acolado.
AT puro the main thing is to show the merits of a particular variety.
They each have their own, but for simplicity, all varieties are divided into two groups. One is characterized by the “dry” aromas of hay, banana peel, chocolate and a powerful taste.
The second group is distinguished by a bright bouquet of flowers, fruits and spices — from rose to jasmine, from lychee to strawberry, from vanilla to cinnamon.
And if you do acolado, This results in a drink with complex flavors and tastes, especially if varieties from different groups are mixed.
Peruvians, however, do not stop at this and release another, the most expensive pisco called bridge verde. For the production of one bottle, it takes two times more grapes than regular pisco.
It is not dry wine that is distilled here, but fermented sugar wort.
This sweetness does not turn into pisco, but thanks to it you get a drink with a smooth, velvety texture and rich, mild flavor.
Johnny Schuler — the one who served cocktails in Madrid — is considered the main authority on the drink in his country.
He honestly admitted that Peruvians drink pisco at any time of the day.
If the brand is good, then it is enough to submit it in a pure form. From pisco easier mix cocktails.
The most popular — of course Pisco Sower. It is easy to make it: in a mixer, mix three pieces of pisco, one part of lime juice and sugar, as well as ice and egg white.
Pour into a pile, drop a few drops of bitter on the foam.
Pure pisco is usually drunk at room temperature, then all flavors are revealed. Johnnie even created for him special shot glassat, similar to a glass for grappa — small in size, with a diamond-shaped wall and a narrow neck.
It helps to feel all the aromatic nuances.
However, no one forbids serving pisco and well chilled to alleviate the burning sensation of alcohol.
You can drink clean pisco at the table while eating, but still our Peruvian expert recommends something else. “Drink Pisco Sower or other cocktails with pisco for an aperitif, wine — with meals and a clean drink — for a digestif.
In pisco, as in good brandy, the main pleasure is brought by aromas.
Pisco is made for communication and friendship, ”says Johnny.
And in this he is certainly right.
Between Peru and Chile there is no argument about whose drink has the right to be called pisco.
The word itself is of Peruvian origin.
In the language of the Indians, Quechua, pisco means «little bird.» South of Lima is pisco valley, which at the time of the Spanish conquerors was inhabited by the tribe of the same name. Before the arrival of the conquistadors, the Indians made low-alcohol chicha from corn here. In the XVI century, the Spaniards brought vines, taught the Indians to get wine and distill it.
Distillate was stored in jars, previously used for chichi, and these vessels, like the drink itself, were called pisco. At the end of the 19th century, during the war between Chile and Peru, Chileans tried pisco and assigned it to their strong drink.
Today, Chile releases much more pisco than Peru, but This is a drink made by a completely different technology..
Chilean pisco is diluted with water to reduce the degree, and kept in wooden barrels.
In 2007 Cultural Institute of Peru announced a cocktail Pisco Sower (Pisco Sour) national treasure of the country.