miércoles, 23 de abril de 2014

In the Land of Pisco... Getting to know our Pisco The Quebranta Grape

Pisco / Peru more than 400 years of history & tradition (1613-2013)

The Quebranta grape variety originates from the Pisco valley along the southern coast of Peru.

Pisco is processed with Quebranta Grapes. This is the variety that  comes from the genetic mutation from the black grape brought by the Spanish, which happened due to the plants’ adaptation to the environmental conditions (rocky soil and desert climate in the Pisco Province, and which extends to the valleys in the departments of Lima, Ica, Arequipa, Moquegua and some valleys in Tacna where there are very similar conditions).

The Quebranta grape is a non-aromatic variety, with a very particular taste, that gives unmistakable flavor to the grape firewater, Pisco. Later, other types of
Pisco were developed, with aromatic varieties of grapes, such as the Italia, Moscatel de Alejandria, Torontel and Albilla.

According to renowned researcher Fernando Rovira, the quebranta grape is an almost round berry, with a thick and tough skin. It is normally large, although its size and color depend on various factors related to its harvest.

Its pulp is meaty and sweet, but a bit harsh to the taste. It is considered to be an excellent Peruvian variety, as it is not similar to any other variety
known around the world. Its rustic nature, a product of its acclimatization to the different soils in the grape producing valleys along the Peruvian southern coast, has also allowed it to become resistant to the Grape
Phylloxera Insect.

The presence of nodules and the insect itself has been proven to be within the roots of the quebranta grape plant, but without the insect affecting in
any way the grapes’ production. This characteristic makes the grape plant itself serve as good root stock (Fernando Rovira, La Industria del Pisco en el Perú, Instituto Nacional de la Promoción Industrial, Banco Industrial, Lima, 1966) (Fernando Rovira, The Pisco Industry in Peru, National Institute of Industrial Promotion, Industrial Bank, Lima 1966).

According to scientific studies carried out by the National Agricultural
University, the following components were found within 100 grams of quebranta grapes:

-Water 81.4 g
-Proteins 0.5g
-Ether Extract 0.1g
-Sugars, Carbohydrates, Fibers, and Other 17.7 g
-Ash 0.3g
Calcium 14.0mg
Phosphorus 11.0mg
Iron 0.4mg
Thiamine 0.05mg
Riboflavin 0.07mg
Niacin 0.11mg
Ascorbic Acid 0.70 mg
-Calories 66 cal
-Sugar content in the must: 269 grams per liter
-Tartaric Acid content in the must: 4.22 grams per liter

Translate by Katrina Heimark


jueves, 17 de abril de 2014

In the land of Pisco... Principal Descriptors of Pisco

Pisco / Peru more tan 400 years of History & Tradition (1613-2013)

Translate by Katrina Heimark

Aromas:                                 /       Taste:

Terpenic Grape Piscos (Or Aromatic Grape Piscos)
Apricot, apple, lemon, lemongrass / syrup, apricot, pineapple,    
                             golden raisins                                      
Lemon, orange blossom, jasmine   / lemon, golden   raisins,  golden raisins              lemongrass honey          

Apricot, jasmine, tangerine, vanilla / peach compote,   tangerine, nuts, aji                                             


Lemon blossom, tangerine,   /   syrup, tangerine, golden raisins,   pineapple, golden raisins      chamomile


Aromas:                                   /        Taste:
Terpeneless Grape Piscos (Or Non-Aromatic Grape Piscos)

Apple, fresh herbs, honey, toffee / apple compote, peach, toffee,                      honey

Negra Criolla
Fresh herbs, apple, pear, honey  / fresh herbs, apple, pear, honey

Banana, hay, apple, raisins      / banana, apple, raisins, pecans

Olives, hay, mango, medlar     / olives, hay, mango, banana



Pisco is the product obtained exclusively from the distillation of fresh Pisco grape must that has recently been fermented. The production of Pisco uses methods that maintain the traditional principles of quality. Pisco is produced along the coast of the departments of Lima, Ica, Arequipa, Moquegua, and the Locumba, Sama and Caplina Valleys in the department of Tacna.

Types of Pisco:
Pure: Pisco obtained from one Pisco grape variety.

Green Must: Pisco obtained from the distillation of the must of fresh Pisco grapes that had their fermentation interrupted.

Acholado: Pisco obtained from the mix of:
-Aromatic or non-aromatic Pisco grapes (Terpene or non-terpene Pisco Grapes).
-Fresh Must from Aromatic or non-aromatic Pisco grapes (Terpene or non-terpene Pisco Grapes)
-Wines made from Aromatic or non-aromatic Pisco grapes (Terpene or non-terpene Pisco Grapes)
-Piscos from Aromatic or non-aromatic Pisco grapes (Terpene or non-terpene Pisco Grapes).

-Workshops and training in regards to descriptors and the sensory profile of the Pisco grape varieties of Peru Engineer Juan Carlos Palma/ jcpalma@lamolina.edu.pe

-Peruvian Technical Standard for Alcoholic Beverages. Pisco Requirements
-Rules for International competition of Spirited Beverages of Vine Origin 2009

Noches de Cata con Pisco
Sommeliers, Pisco Specialists & Tasters
Gladys Romani
Lucero Villagarcia
Arturo Inga
Livio Pastorino


Sponsored by:
Pisco BellaVista


domingo, 6 de abril de 2014

In the Land of Pisco... Regulatory Council on the Pisco Guarantee of Origin

Pisco Peru more tan 400 years of history & tradition (1613-2013).

Translated by Katrina Heimark

The Regulatory Council on the Pisco Guarantee of Origin (CR-DOPISCO) is a civil non-profit association which is subject to the laws and courts of the Republic of Peru, and represents the beneficiaries of the Pisco Guarantee of Origin (SO-DOPISCO). Its principal objective is administrating the DO-PISCO and, among other obligations, care for and defend the quality of Pisco. It is active in Peru and abroad. The association’s headquarters is located in the city of Pisco.
The CR-DOPISCO was authorized by INDECOPI under resolution No. 002378-2011/DSD-INDECOPI on February 14, 2011.

With the objective of integrating the vine to Pisco production chain, and involving those decision-makers of the CR-DOPISCO, the DO-PISCO regulations deal with four principal registries which are: producers, vine-growers, bodegas and tasters. Also there are secondary registries, one of which is “Friends of Pisco,” which is at the disposal of all those who are interested.

The principal functions of the CR-DOPISCO are:
Guarantee the authenticity of Pisco for the consumer by keeping watch over and controlling production, the origin and quality of Pisco for commercialization in the national and international markets.

Generate a system of quality control which includes the necessary analytical and organoleptic exams.

Act within the legal framework in the representation and defense of the general interests of the DO-PISCO.
Control the annual production of Pisco.

The Pisco Production Process
The Harvest: This is the first step in the production of Pisco. Before the grape clusters, which are the raw materials used in Pisco, are harvested, the sugar concentration in the grape juice is measured (degrees brix). When the desired measurement is achieved, the management of the harvest is begun, and the grapes are taken to the bodega.

The Removal: This is the process in which the grapes are removed from the stems that bind them to the cluster. This process can take place either manually or through modern machinery. Via this process, the grape is squeezed and thus begins to release its sweet juices, better known as must.
Maceration: In this process, the squeezed grapes, with pulp, skin and seeds are allowed to sit for various days so that the juice or must acquires some of the typical characteristics of each Pisco grape. Fermentation has already begun, but this process allows for increased characteristics, especially that which is found in the grape skin.

Pressing: In this process, as its name indicates, the grape solids which have been macerated, are pressed or squeezed. This allows the liquid or must to be separated from the solids and for the fermentation process to finalize.
Fermentation: The must, which is now 100% liquid, continues into the fermentation process. This is a natural process due to natural yeast that the grape skins contain. This process lasts approximately 14 days, and at the end of the period, the sweet grape juice has been converted to a “young wine” (which has become an alcohol).

Distillation: This is one of the most important periods in the production of Pisco. It is the action of separating and purification by eliminating the undesired components. This is done by boiling the different liquid components that have made up the young wine (made from Pisco grapes) in alambiques. Once the vapors that have formed are condensed and return to their liquid state, they are in the form of Pisco. In order to obtain Pisco, the wine is distilled only once, in small batches, and directly to the alcohol proof that the producer requires. Copper alambiques are used.

Maturing, or Secondary Fermentation: The Pisco must be stored in “rest” for at least 3 months. This period of maturation takes place in harmless tanks in order to reach an optimum level of the grapes’ organoleptic characteristics before the Pisco is bottled. It can only be stored in glass or ceramic containers, and afterwards, the Pisco is filtered in order to eliminate any sort of natural residual. Pisco may range from 38 to 48 proof, but normally bodegas finish their Pisco at a 42 proof.
Pisco, Grape Firewater, One of a kind. Symbol of Identity and National Heritage
Pisco is a product that is obtained exclusively via the distillation of recently fermented wines, which come from Pisco grapes. Pisco is made by using methods that maintain high quality traditions and principles, and is protected by a Guarantee of Origin. Its production and commercialization are subject to the fulfillment of the DO-PISCO regulations as of February 14, 2011. These regulations are administered by the CR-DOPISCO (www.consejoreguladordelpisco.pe).

What is a “Guarantee of Origin?”
The Guarantee of Origin is understood to be a name of a country, region or a determined area that is used to designate a product that is originally from that area, and whose qualities and characteristics are due exclusively and essentially to that geographic location. This includes natural factures, such as geography, climate, raw materials, etc, and human factors such as history, labor, art, ingenuity, tradition, etc.

This is a description for Pisco in Peru that is similar to that of Tequila in Mexico, Champagne and Cognac in France, Brandy and Sherry in Spain, and multiple other Guarantees of Origin throughout the world.

Pisco Zones or Departments

Production Zone, Pisco Zone, Cultivation Zone: These are the geographical areas as outlined by the Regulations of the Pisco Guarantee of Origin, which includes the coast of the departments of: Lima, Ica, Arequipa, Moquegua, and the valleys of Locumba, Sama and Caplima in the department of Tacna.

Coast: The geographical area that extends along the Peruvian coastline, which changes in elevation from 0 meters above sea level to 2000 meters above sea level.

Pisco must have the following organoleptic characteristics:

View: Without color, clear, clean, and brilliant.

Nose: slightly alcoholic, somewhat resembles the grape from which it proceeds, also reminds of ripe or overripe fruits, flowers, very fine structure and balance, without any sort of strange elements.

Mouth: slightly alcoholic, a flavor that somewhat resembles the grape from which it proceeds, includes ripe or overripe fruits, flowery flavors, velvety flavors, clean, intense, very fine, with structure and balance, without any sort of strange elements.

Pisco Grape Varieties
Pisco must be exclusively produced using “Pisco Grapes” cultivated in recognized production areas. Pisco Grapes, their species and their cultivation areas are:

Pisco Grapes
Species: Vitis vinífera
Cultivation Area: All Pisco Zones

Negra Criolla
Species: Vitis vinífera
Cultivation Area: All Pisco Zones

Species: Vitis vinífera
Cultivation Area: All Pisco Zones

Species: Vitis vinífera
Cultivation Area: All Pisco Zones

Species: Vitis vinífera
Cultivation Area: All Pisco Zones

Species: Vitis vinífera L
Cultivation Area: All Pisco Zones

Species: Vitis vinífera L
Cultivation Area: All Pisco Zones

Species: Vitisaestivales Cinérea E. Vitis vinífera L
Cultivation Area: Cultivation and Production is limited to the districts of Lunahuana, Pacaran and Zúñiga, in the province of Cañete in the Department of Lima.
The Pisco Grapes range from less aromatic (such as the Quebranta, Negra Criolla, Mollar and Uvina grapes) to the most aromatic (such as the Italia, Moscatel, Albilla and Torontel grapes). The Pisco grapes are known principally for their fruity and floral aromas, among other qualities.

The Following Types of Pisco are Recognized:
Pure Pisco: This is Pisco obtained exclusively from one variety of Pisco grapes.

Mosto Verde Pisco: This Pisco is obtained from the distillation of recently fermented Pisco grapes, but with interrupted fermentation.

Acholado Pisco: This Pisco is obtained from the mix of Pisco grapes, must from Pisco grapes, completely fermented wines (fresh wines) made from Pisco grapes, or Piscos made from Pisco grapes.

Regulatory Council on the Pisco Guarantee of Origin
Av. Benavides 2426 of. 203 Miraflores
Lima 18, Perú Telefax: (511) 2664626
National Association of Pisco Producers