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Name (also Pichiu, Pisccu, Pisku, Phishgo) for one spirits who in Chile and Peru is considered a national drink. The exclusive right to make a drink called Pisco is claimed by both countries and has been the subject of lengthy legal disputes. According to the most common variant, the name means "flying bird" (Pisqu in the Inca language Quechua); than you supposedly feel after enjoying. According to a second variant, the name is derived from the port city of Pisco in southern Peru, from which most of the production is shipped to Europe. According to a third variant, it is derived from vessels called Pisko or Pisquillo. The best-known mixed drink based on Pisco is Pisco Sour, which is mixed with lemon juice, sugar and protein. Pisco should be enjoyed as pure as possible without the addition of ice. A similar brandy is that singani out Bolivia which is much more aromatic.

Pisco was already used by Spanish settlers in the mid-16th century as a cheaper alternative to pomace brandy Orujo "invented". The first documentary mention in the then Spanish Viceroyalty Peru (to which the entire area ruled by the Spaniards as well as Chile until 1778) dates from 1613. It quickly became popular among sailors on the long ships between the motherland and the colonies and was also exported to Europe in large quantities. In California it was very popular during the gold rush in the late nineteenth to early twentieth centuries. It is mainly produced in the Ica region in the growing areas of Tacama and Ocucaje (this is also where the port city of Pisco is located), in the region around Lima, and in the southern regions of Arequipa, Moquegua and Tacna.

The non-aromatic varieties Mollar ( Negramoll ), Negra Corriente ( Listán Prieto ) Quebranta and Uvina ( Pecorino?), as well as the aromatic albilla ( Albillo Mayor?) Italia, Moscatel ( Muscat Blanc ) and Torontel ( Moscatel Amarillo ). The alcohol content must be between 38 and 48% vol. There are the classes "Puro" (one variety), "Mosto Verde" (green must, remaining sweet due to intermittent fermentation), "Aromático" (aromatic grapes) and "Acholado" (blend of different varieties). Before bottling, it must be stored in tasteless steel or glass tanks for at least three months. Storage in wooden barrels and flavoring is not permitted. Well-known producers are Queros (Barsol), Inversiones Alepa, Viña Tacama, Viña Ocucaje, Santiago Queirolo.

In Chile Pisco has only been produced since the late 18th century. Here he received the protected designation of origin in 1931 as the first alcoholic drink in the country. The main area of cultivation of the Pisco grapes is in Elqui Valley in the north of the country with around 6,000 hectares of vineyards. The approved varieties are Moscatel de Austria ( Torrontés Sanjuanino ) Muscat d'Alexandrie. Moscatel Rosada, Torrontél ( Torrontés Riojano ) and Pedro Jimenez ( Pedro Ximénez ). After fermentation and distillation The high-proof brandy is stored in so-called Rauli barrels made of aromatic beech wood for between four months and one year. Then the alcohol content is reduced. There are four variants: Pisco Selección (30%), Pisco Especial (over 35%), Pisco Reservado (40%) and Gran Pisco (43% and more).

Complete lists of the numerous vinification measures or cellar techniques, as well as the various types of wine, sparkling wine and distillate regulated by wine law are under the keyword winemaking contain. There is extensive wine law information under the keyword wine law,

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