Pisco ABA Pisco, 50 cl

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Peruvian pisco produced by Viñas de Oro, made using just one variety of grape, Moscatel! A popular choice among both pisco and wine producers alike, this humble grape can create some spectacular tipples full of vibrancy and elegance; which is precisely what you’re getting here. Toro-Lira, G. & Zapata, S., The U.S. vs. 200 jars of Pisco: Peruvian Exporting Tradition of Pisco, Originally published in Spanish as: “Tradición Exportadora Peruana del Pisco: Los Estados Unidos vs. Doscientas Botijas de Pisco”. Boletín de Lima, N° 152, 2008. pp. 51-62. Lima, Peru. Regulation for pisco production in Chile is quite high. Chilean distilleries are required to grow their own grapes and are grouped into two categories based in aromatic expressiveness: Muscat types (Pink Muscat, Muscat of Alexandria) are very fragrant, while Pedro Jiménez, Moscatel de Asturia and Torontel are more subtle. [29] ABA Pisco is a Chilean Pisco made from Muscat de Alexandria grapes grown in the Elqui Valley in the high, clear Chilean Andes. a b Mitchell, Jerry T.; Terry, William C. (1 October 2011). "Contesting Pisco: Chile, Peru, And The Politics Of Trade". Geographical Review. 101 (4): 518–535. doi: 10.1111/j.1931-0846.2011.00115.x. S2CID 154310295.

Peru claims the exclusive right to use the term "pisco" only for products from Peru, [ citation needed] but they have not generally been able to persuade other countries to adopt that interpretation. Chile, in contrast, regards the term "pisco" as generic, and it argues the spirit is simply a type of alcoholic beverage made from grapes (as in the case of whisky and vodka). It cites the name being used to designate a similar grape brandy produced in both countries and maintains two regions of Chile, Atacama and Coquimbo, that it authorizes to use the term. [33] This pisco was a made using a blend of Muscat grapes; Alexandria and Pink Muscat, and double distilled in copper pot stills. The resulting spirit is then aged for 6 years in American oak casks which provides additional flavour and depth while still retaining the classic pisco fruity notes. Kulp, Kayleigh (18 October 2015). "Peru vs. Chile: South America's Great Pisco War" . Retrieved 3 May 2019. Chilean Pisco still has a regional governance, but the rules are more relaxed. Thirteen types of grapes can be used and once distilled, the Pisco can be unaged, or aged in American, French oak or Rauli, which is a tree native to Chile. Chilean linguist Rodolfo Lenz said that the word pisco was used all along the Pacific coast of the Americas from Arauco to Guatemala, and that the word would be of Quechua origin meaning "bird". [10]The processes of making pisco all come from the fermentation of specific grapes called Muscat or Italia grapes. The grapes are then distilled in copper basins. However, before this, the grapes have to go through a process called grape-stomping. Grapes stomping usually occurs in the afternoon to avoid the dry heat on the coast of Peru. A group of men spread around the winepress and stomp on the grapes for about 6 intervals. During this process the men will enjoy their time as they sing, joke around, and have pisco punch. The grape juice then falls into a saturation basin called puntaya. Here the juice will sit for 24 hours. Later, the juices are restored in fermentation tubs. The fermentation process usually lasts 7 days. This is so the natural yeasts in the grape skin take in sugars and process it into alcohol. Usually, the pisco producers will control the temperature of the fermentation so the heat does not increase. Otherwise, the natural aroma of the grapes will evaporate and not give the pisco a certain characteristic that is crucial in high quality pisco. When the fermentation process is over, the pisco is distilled in large copper basins. [30] Ecological concerns [ edit ] ABA Pisco is produced by the Aguirre family in the Elqui Valley, located in the Chilean Andes. They use the finest locally sourced Muscat grapes that are grown using traditional farming methods unchanged for hundreds of years. Presented in what must be the best pisco bottle ever! Shaped like the Moai statues on Easter Island, this bottle literally stands head-and-shoulders above the rest. Would make a fantastic gift. Summary Piscoffee, Pisco with iced coffee and ice. Also is a variation of Irish coffee with pisco instead of whiskey. a b c d e f Lacoste, Pablo (2004). "La vid y el vino en América del Sur: el desplazamiento de los polos vitivinícolas (siglos XVI al XX)"[The vine and wine in South America: the displacement of the wine-growing poles (16th to 20th centuries)]. Universum (in Spanish). 19 (2). doi: 10.4067/S0718-23762004000200005.

Chilean pisco must be made in the country's two official D.O. (Denomination of Origin) regions—Atacama and Coquimbo—established in 1931 by the government. Cóctel de Algarrobina, Peruvian Pisco with algarrobina syrup (or carob syrup), cinnamon, egg yolk, and cream. Gade, Daniel W. (2 December 2005). "Vitivinicultura andina: difusión, medio ambiente y adaptación cultural"[Andean viticulture: dissemination, environment and cultural adaptation] (PDF). Treballs de la Societat Catalana de Geografia (in Catalan) (58): 69–87.Per capita consumption of pisco in Chile is 3 litres per year; an average of 18% of pisco production by value is premium pisco. [50] Peruvian annual per capita consumption was reported in 2008 as 0.5 litres and growing (at the expense of market shares for rum and whisky, although whisky remains the most popular spirit in Peru). [51] 2014 reports mention also an increase of 3.5 million liters per year for the internal market. [52] Equally, some say that Pisco originated in Chile. There is a Chilean linguist called Redolfo Lenz who says that the word Pisco is of Quechua origin meaning ‘bird’ and was used all along the Pacific coast of the Americas. It could be the case that it has been made in areas that have shifted ownership over time. Toro-Lira, G., History of Pisco in San Francisco: A scrapbook of first-hand accounts, CreateSpace, Sep. 29, 2010.

Using copper pot stills, their pisco is twice distilled to squeeze out every last drop of spirit available. This process creates an extremely clean and crisp experience. This is a premium pisco that won ABA a gold award at the 2004 San Francisco World Spirits Competition.There are various claims of the origin of the spirit. The drink is said to have been developed by Spanish settlers as an alternative to pomace brandy, an import from Spain. The region was excellent for growing grapes and wine making was a big industry (and still is), with shipment through the Peruvian port town of Pisco, located near the river of the same name. It is also said that until the 1800s, this spirit was only used to fortify wine and prevent oxidation. However, a tasty little liquid like this could only be ignored for so long and by 1764, production of Pisco in the region dwarfed that of wine, making up 90% of grape drinks. Historians state that the first grapes ever imported arrived in 1553. The production of pisco started at the end of the 16th century. After the process of fermentation and distillation the juice from the grapes was then made in to liquor. This juice was then stored in clay jars called piscos. [17] As this pisco is distilled to the final bottle ABV, no additional water (or flavourings for that matter) is added to the distilled pisco, and it is bottled directly after distillation. Mosto Verde ( Green Must), distilled from partially fermented must, this must be distilled before the fermentation process has completely transformed sugars into alcohol. Pisco named best liquor in the world". El Comercio. 18 May 2012. Archived from the original on 30 June 2017 . Retrieved 30 January 2015.