Known as the "miracle of the desert", pisco is the national drink of Peru and one of the most representative symbols of its identity. So distinguished is its flavor that the Peruvian writer Ricardo Palma called it his "energizing stimulant". Its origin dates back to the colonial era, when Spain banned Peruvian wine exports. Faced with this restriction, local winemakers boosted the production of this grape liquor, to send it to the world from the port of Pisco. During the 17th and 18th centuries, exports reached their greatest peak.
Did you know?... The name "pisco" comes from Quechua and means "bird" or "valley". Also, the potters who made the large conical vessels where the liquor was and is still stored, were also called "piscos".
Throughout history, pisco has become a symbol of resilience. It survived the Spanish embargo, the destruction of wineries during the War of the Pacific and the agrarian reforms of the 1970s, which even led to vineyards being cut down to be used as firewood. Despite everything, this drink remains alive and proudly Peruvian. As Peruvians well say: "Pisco is from Peru".
Pisco is a clear grape liquor, unique in the world, that is obtained by distilling fresh fermented must in copper stills. Unlike other liquors, Peruvian pisco is not mixed with water or have additives added: its purity is one of the features that distinguishes it and guarantees its authenticity. To produce a single bottle of pisco, about 6 kilos of fresh grapes are needed, which speaks of its intensity and concentration.
The first grapes arrived in Peru from the Canary Islands during the colonial period. On the southern coast, one of the country's most arid areas, the ancient inhabitants had developed advanced irrigation systems that allowed them to transform the desert into a fertile valley. Thanks to this ancestral knowledge, the locals began to grow vineyards and, with time, to produce the brandy that we know today as pisco. Its name comes from the port of Pisco, from where it was exported, and from the Quechua “pisku,” which means “bird.”
The denomination of origin of Peruvian Pisco is very strict: it can only be made with 8 types of authorized grapes, divided into two categories:
Each variety provides unique characteristics. While the aromatic ones offer floral and fruity fragrances, the non-aromatic ones provide a drier and more robust profile, ideal for classic cocktails like the Pisco Sour or the Chilcano.
The process of pisco distillation is considered a true art. It is done in a single slow and careful distillation, which concentrates the aromas and flavors without changing the essence of the grape. Unlike other spirits, pisco is not aged in barrels: it is kept in glass, stainless steel, or ceramic containers, which allows it to keep its crystal-clear color and original flavor.
Peruvian pisco, considered the national drink of Peru, is a unique spirit that follows very strict rules to ensure its authenticity. Therefore, as previously stated, it can only be made from 8 varieties of grape, divided into aromatic and non-aromatic. In addition, there is a very appreciated variant called "pisco acholado", which results from the mixture of different types of grapes, offering an endless number of flavor profiles that make it one of the most versatile Peruvian drinks.
The designation of origin establishes that the grapes used to make pisco Peru must be grown exclusively in five specific regions: Lima, Ica, Arequipa, Moquegua and Tacna. Not only the vines, but also the distilleries must be located within these zones; moreover, each producer must have a certificate of origin registration, which ensures the traceability and authenticity of the product.
The making of this pisco Peru drink begins with the fermentation of the fresh must, which is obtained by pressing the grape. This process is done in two ways:
The pisco alcohol is obtained by distillation in copper or steel stills. Unlike other liquors, pisco Peru is not rectified or mixed with distilled water to adjust its alcoholic strength. It is bottled with the same amount of alcohol obtained in the distillation, which varies between 38% and 48%.
Once distilled, the pisco must rest for a minimum of three months in inert containers, such as clay barrels, stainless steel, or glass. This detail is crucial, since pisco is not aged in wood, which allows it to preserve its purity, transparency, and the original flavor of the grape.
In 2005, the World Intellectual Property Organization officially recognized pisco as a product of Peruvian origin, after a long dispute with Chile. Today, this drink is not only a symbol of cultural identity but also an international ambassador for Peru. Its fame has reached so far that there are even cocktails inspired by Peruvian destinations, such as the Pisco Machu Picchu and, of course, the classic Pisco Sour, the perfect answer to the question: What is the national drink of Peru?
Peruvian pisco, a national pride and internationally recognized, can be enjoyed in different ways. Traditionally, it is drunk neat and cold, which allows you to fully appreciate its purity, smoothness, and the character of the grape. However, the most popular way to taste it is in the Pisco Sour, Peru's most famous cocktail.
The original recipe combines three parts pisco with freshly squeezed lime juice, simple syrup, egg white, ice, and a final touch of Angostura bitters. The result is a balanced, refreshing drink with a unique flavor that has won over palates all over the world. It is no coincidence that every February 8, the National Pisco Sour Day is celebrated in Peru, a date that reaffirms the importance of this drink in Peruvian culture.
Besides the classic sour, today there are many variations and innovative cocktails based on pisco, such as the Capitán or the beautiful Sacred Valley Pisco, ideal for those looking to explore new experiences with this Peruvian drink.
In the year 2002, Carlos Ferreyros, a Peruvian agricultural businessman, and Diego Loret de Mola, an American businessman, decided to relaunch pisco in the international market by founding the BarSol Pisco brand. Their adventure began in the United States, but it quickly conquered other markets thanks to its quality and authenticity.
Made in the historic Bodega San Isidro, one of the oldest distilleries in the Ica Valley, Pisco BarSol combines tradition and excellence. Its name celebrates the intention of bringing "the pisco made under the sun of Ica" to all the bars in the world.
The production of BarSol is distinguished by the use of select grapes from the Ica Valley, carefully fermented and distilled in copper stills following the tradition of the 16th century. The whole process is done in small batches, with no additives or added water, which ensures a drink of absolute purity, clarity, and exceptional smoothness.
Thanks to these characteristics, BarSol Pisco has received numerous international awards and is considered an ideal spirit for tasting neat or in cocktails. Its prestige makes it a true gem of the pisco Peru drink, a perfect choice to accompany celebrations and special moments.
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