In Peru, it is impossible not to see Pisco on the menu, since it is almost as famous as John Wayne or Ernst Hemingway, a literary and oceanic drinker, who are only some characters who drank our pisco sour, a cocktail recognized as a brand of Peru.
In this episode we will learn of some reasons why the basis of this drink is unmatched in certain aspects.
The secret of the grape
A little more than two years ago, a study prepared by geologists and agronomists led by Cristina Cereceda, a specialist in the Geological, Mining and Metallurgical Institute, began to determine the exclusivity of the drink due to the soil and the environmental conditions of the place of growth of the grape.
The team in charge did an investigation called the ‘Pisco Geology’, which showed that pisco can only be produced in Peru. This study focused on Ica, the first producer of pisco grapes nationwide. The study emphasized the analysis of the natural and climatic factors of the geographical environment where the crop grows. The overwhelming results of the production of Pisco can be carried out by the perfect combination of rocks, sediments, relief and soil, which generate the suitable soil to achieve pisco. Research emphasizes that the key elements that the vine requires are nitrogen (for development), potassium (metabolism), phosphorus (transport of substances and metabolism), calcium (increases vigor and nutrient assimilation) and magnesium (promotes the formation of sugar and the quality). The Ica Valley has all these elements that allow pisco to take place.
The team indicated: The quality of pisco is born in the land that houses the pisco vine, because each grape carries within itself flavors and aromas that confers the terroir, giving it a distinctive personality.
What is produced in Peru is pisco and not brandy. The difference is that brandy is usually made from wine, rice or corn or fermented fruit mash or any fruit drink containing sugar and the degree of rectified alcohol; While our flagship drink (pisco) is a fine distillate of pure grapes, no other input is added.
Peru is the only producer that uses juice, skin and seeds of the grapes, which determines the character of pisco. These characteristics differentiate it from brandy’s from anywhere in the world.
Finally, the identity and personality of pisco are related to the pisco grape with which it is made, and there are eight types:
-Quebranta (native to Peru, resulting from a mutation of the Negra Criolla due to its adaptation to the climate and soil of the Peruvian coast)
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