Pisco ABA Pisco, 50 cl

£15.3
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Pisco ABA Pisco, 50 cl

Pisco ABA Pisco, 50 cl

RRP: £30.60
Price: £15.3
£15.3 FREE Shipping

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Description

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. The Special and Reserve variations are very similar in flavor and color, both being subtly sweet and of a clear birch to transparent color. The flavor is much stronger than regular pisco with aromatic refreshing tones.

Many types of grapes were used to produce pisco, leading to a wide variation in flavor, aroma, viscosity and appearance of the liquor. This harmed attempts to export the product under a single denomination, resulting in numerous regulations setting a baseline for a product to carry the name. Four distinct types of pisco were thus designated: [23]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 It was originally made by the Spanish missionaries during their time spent in South American in the 16th century.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? Main Specifications of the Technical File for 'Pisco', European Commission document 2011/C 141/16, 12 May 2011.

The right to use an appellation of origin for pisco is hotly contested between Peru and Chile, though historians generally believe that pisco originated from Peru. [32] Farah, Miguel (19 October 2008). "Días feriados en Chile: Anexos - Listado de leyes y otras normas relevantes". www.feriadoschilenos.cl . Retrieved 20 December 2012. 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 ] Nuñez, Daisuke. "Diferencias entre la Grapa Italiana, el Pisco peruano y el Aguardiente Chileno". Retrieved on September 23, 2014. Begins delightfully with citrus and peach notes. Mid notes of vanilla, sweet toffee and contrasting bitter dark chocolate create depth. Finishes cleanly and slightly bitter-sweet. A very refreshing pisco that’s perfect for enjoying neat on in a Pisco Sour.

El Gobernador Pisco Reservado 70cl

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]

Peruvian pisco must be made in the country's five official D.O. (Denomination of Origin) departments—Lima, Ica, Arequipa, Moquegua and Tacna (only in the valleys of Locumba Locumba, Sama and Caplina)— established in 1991 by the government. 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. a b c "Producción de pisco marcó récord histórico en 2015"[Pisco production set a historical record in 2015]. El Comercio Perú (in Spanish). 5 February 2016.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. Norma Téchnica Peruana NTP 211.006 (in Spanish), Comisión de Reglamentos Técnicos y Comerciales - INDECOPI, 7th edition, Nov. 2, 2006.



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