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Posts Tagged ‘pisco

What Makes Pisco Unique From Other Types of Brandy? by Renzo Palacios

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pasion-por-el-piscoMy friend Renzo Palacios, also a native Peruvian living in the U.S., is known for his great knowledge and taste on making the best pisco sours. That’s why I had to make him the first of my contributors to my blog, one because he is the coolest, and second because it is great to know things about the authentic pisco which is made in Peru. And take note he likes reading this book you can purchase on your next trip to Lima called “Pasion por el Pisco” (Passion for Pisco) written by Jhonny Schuler from where he got some of the information to write this piece. Thanks Renzo!

Pisco, the flagship drink from Peru, is a pure grape juice distillation without any other ingredients, compared to the Italian Grappa, the Galician Orujo, the French Marc, the Greek Tziroupo, the German Trestten, and the rest of brandy in the world which aren’t pure.

Pisco is made from the must just fermented, whereas other brandy are made from the distillation of orujos which is comprised by the rests from the grape after pressing it to make wine and includes grape skin, seeds, and parts of the bunch.

Another difference pisco has to other types of brandy, is its noble nature since the beginning. A good pisco embraces the richness of its aromatic palette and its tasting structure that comes from the different types of pisco grapes used for its preparation.

Also, pisco doesn’t go through certain rectification processes as happens with other brandy that need to age to obtain their new features.

Finally, pisco doesn’t require water to regulate its alcoholic content as other types of brandy do.

In Peru, the production of pisco has significantly grown. Currently there are more than 400 bodegas producing pisco in the country. In fact, statistics about consumption of pisco continue increasing between 10-15% in the past eight years, and exports of pisco have grown in average 40% since 2002.

Written by Catherine Castro

December 11, 2008 at 3:42 pm

Obama-Inspired Pisco Sour to Star Holiday Kick-Off Party in New York City

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Not every party around Obama happens around the Beltway. New York City will be the location where the “PiscObama Sour” is expected to become the star among  business, government and social jet-setters on December 18 at 6 pm at m1-5 located at 52 Walker Street in the TriBeCa area.

Organized by Golden Networking, the “PiscObama Sour” is the Obama-inspired Peruvian pisco sour to be served and developed in partnership with Macchu Pisco, a leading Peruvian pisco brand available in the U.S.

I spoke with Edgar Perez, founder of Flavors of Peru who launched Golden Networking, about his upcoming event, and he said:

“Our Holiday Kick-Off Party TriBeCa Style will be the first of networking events we will organize every month. As we expect to attract an upscale and diverse audience, we thought it would be important to promote our favorite cocktail, the PiscObama Sour. For more than a few of our guests, it will be their first time enjoying the flavors of the authentic Peruvian Pisco.”

For more information about this “Holiday Kick-Off Party TriBeCa Style”, click here.

It is a great opportunity to enjoy a Peruvian pisco sour in the Big Apple!

tribeca

SAVE THE DATE: Inauguration Party New York Style, Venue: Highbar, Date: January 15, 2009, Time: 6:00 pm.

Written by Catherine Castro

December 7, 2008 at 8:09 pm

Chicago, IL Resident Among 2,600 Foreigners Warmly Welcomed Today in Lima, Peru in South American Cruise

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princess In their South American stop on Lima, Peru, a group of 2,600 foreigners arrived today in Lima, Peru via “Star Princess”, the largest fleet of Princess Cruises as they begin their South American 32-day tour coming from San Francisco, CA, as the local newspaper El Comercio reports — including an interview to an American from Chicago, IL.

Foreigners were warmly welcomed by traditional music and dancers and the Peruvian pisco sour at the Main Square in the capital city. A video of their welcoming is available here.

Their next stops in South America will be Chile, and Rio de Janeiro in Brazil.

Written by Catherine Castro

December 4, 2008 at 9:35 pm

So…what’s Pisco? Here’s the 101.

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piscoPisco is the Peruvian grape “aguardiente” obtained from the distillation of recently fermented musts exclusively grapes (grape juice). It has been produced since the 16th century on the mid-south coast of Peru, including the departments of Lima, Ica, Arequipa, Moquegua, and Tacna.

Lexicographers, chroniclers and historians state the word “pisco” comes from the pre-Hispanic Quechua word “pisko” meaning “bird” as the Incas were captivated by the huge number and diversity of birds in this coastal region.

There are two groups of grapes for producing the pisco:

  • Aromatic grapes: Albilla, Italia, Muscatel (Moscatel) and Torontel
  • Non-aromatic grapes: Mollar, Black (Negra Corriente), Quebranta and Uvina

According to the Peruvian Ministry of Production’s Technical Norms, these are the types of pisco you can get from these grapes:

  • Pure (Puro): From Quebranta, Mollar or Black grapes
  • Aromatic (Aromatico): From Muscatel grapes
  • Green Mosto (Mosto Verde): From the distillation of grape musts in fermentation process (this refers to the musts in which sugar has not been transformed into alcohol)
  • Blended (Acholado): From the distillation of musts of different grape varieties

And now you wonder which one of these grapes and types of piscos is best for the pisco sour?!?!? Well, the most preferred is the Pure type of pisco from Quebranta grapes. There are other drinks you can make with pisco, such as Chilcano, Pisco Libre, Fruit Cocktail, Captain, Bible, Pisco Sunrise, among many others.

Even President Bush and global world leaders got a kick out of the Peruvian pisco sour!

Stay tuned for some easy-to-make recipes coming up soon!

Written by Catherine Castro

November 30, 2008 at 11:43 pm