In Peru, pisco is a classic that distinguishes us from the rest of the world. To avoid confusion with other distillates, here we explain its main characteristics of Peruvian pisco, how we should consume it and with what we can accompany it.
1. Cultivation area. It is grown in the valleys of Lima, Ica, Arequipa, Moquegua and Tacna. The climate and the height of the ground are different in each one.
2. Grape varieties. Eight grape varieties (Quebranta, Mollar, Black Creole, Uvina, Muscat, Italian, Torontel and Albilla).
3. Production. Craftsmanship, in most cases. It is produced in smaller volumes, but there is more diversity of flavors and aromas.
4. Additives. Additives are prohibited by Peruvian Technical Standard NTP 211.001.2006. While the aguardiente of Chile, they add water to it to regulate its alcoholic content and fill more units.
5. Fermentation. It can be fully or partially fermented, producing more varieties.
6. Aging. The pisco is aged and left to rest in harmless tanks for a minimum period of three months before being bottled.
7. Taste and aroma. Colorless, with floral and fruity aromas. It depends on the type of grape and pisco.
8. Presentation. Glass bottles, due to the artisan line that is followed.