Pisco ABA Pisco, 50 cl

Product Information

Toro-Lira, G., History of Pisco in San Francisco: A scrapbook of first-hand accounts, CreateSpace, Sep. 29, 2010. The Muscat de Alexandria grapes for ABA Pisco are hand harvested at the end of the summer, crushed, de-stemmed and macerated for 6 hours. There follows a temperature controlled fermentation to produce a basic wine with a residual sugar of 2 g/L and ABV of 12.5 to 13.5%. The wine is then rested for 45 days before it is distilled in1500 Litre Charantais 100% copper pot stills. The distillation process lasts around 8 hours during with the heads and tails of the distillation are discard and only the best, the heart of the distillate is collected. The spirit comes off the still atan ABV of 67-72%. 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. Peruvian Pisco is governed by a stream of traditionalist rules and regulations. They can only be made using eight types of grape (four aromatic and four non-aromatic). It can only be made within certain regions. Once distilled the Pisco is rested in glass jars for three months to allow the flavours to meld. Nothing is added, not even water. There are three types: ‘Pisco Puro’, which is made with one variety of grape. ‘Pisco Acholado’, which is made with a variety of grapes, with the potential for an enormous array of nuances. Lastly, there’s ‘Pisco Mosto Verde', or ‘green must’, which is made from grapes that are only partially fermented before distillation, therefore sweeter and more costly, as it takes more grapes to produce. All About Pisco – Museo Del Pisco". Archived from the original on 1 October 2020 . Retrieved 13 May 2019.

Pisco is an un-aged brandy that is made from fermented grape juice, then distilled to produce the final clear spirit. It was originally made by the Spanish missionaries during their time spent in South American in the 16th century. To earn the correct title ‘pisco’, this brandy can only be made in Peru or Chile and must be made only from fermented grape juice. How Is Pisco Made? Capel is one of the leading pisco manufactures in Chile, and produce many excellent varieties of pisco using cooperative producers. Their Moai Reservado pisco is made in the Valle de Elqui region of Chile and consists entirely of Muscat grapes. All About Pisco – Museo Del Pisco". Archived from the original on 1 October 2020 . Retrieved 3 May 2019. Pischela, another variation of Chilean Piscola, similar to a British "submarine" it is Pisco with beer, preferably a blonde beer.

Review and Tasting

Presented in what feels to me to be a prohibition-style bottle with offset green label with the phrase “El Gobernador”, (meaning “the Governor” in Spanish) proudly displayed on the front. Summary 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. 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.

After fermentation and distillation in copper pot stills, the distilled pisco is then rested for 6 months in inert stainless-steel containers. No water, colour or sugar is added to the resulting pisco, so this is pisco as nature intended! Other origins for the word pisco have been explored, including a Mapudungun etymology where "pishku" has been interpreted as "something boiled in a pot", which would relate to the concept of burned wine (Spanish: vino quemado). [11] Peru's production of pisco remains artisanal and does not alter the physical, chemical or organic properties before bottling. The pisco must be bottled directly after aging, without alteration or adding any product which could alter the odor, flavor or appearance. [ citation needed] Appellation of origin [ edit ]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 a Chilean Pisco made from Muscat de Alexandria grapes grown in the Elqui Valley in the high, clear Chilean Andes. Pisco El Gobernador is a Chilean pisco made from a blend of two Muscat grape varieties (Alexandria and Rosé). It is created by the use of a single process of discontinuous distillation in copper stills and then aged for a year in inert steel containers. 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.