In The Land of Pisco... Pisco / Peru: The Country You've Never Visited

Pisco more than 400 years of History and Tradition (1613 -2013).

Cycling Tourism: Mala Valley, Calango, Flores, Azpitia, etc. Piscos and Wines. Hello everyone: My wife and I love to travel by bicycle, so much so that we call ourselves "cycletourists." We usually leave the city to travel through rural areas that lead to beautiful towns and we travel to put ourselves in touch with nature, tradition, customs, food, and the products of each place we visit. Last weekend we left on Friday afternoon in the Soyuz bus to Mala (90km south of Lima), and from there we traveled by bike through the Mala River Valley to Calango (approximately 25km), a picturesque and quiet town. We began to pedal around 5:30pm and soon it was night. So we pedaled through the night with our head lamps along a beautiful rural path, and passed through many towns: San Jose, Tutumo, Aymara, Correviento, etc. Vehicular transit is very low, almost null, so the route was enjoyable and relaxing under the soft light of the moon. We arrived to Calango and we spent the night in a basic and comfortable hotel (bathroom included), with no advertisement in the street, but easy to locate across from the Church and to the right of the Rotisserie Style Chicken Restaurant (delicious rotisserie style chicken with excellent French fries). The next day, Saturday, after a delicious mixed juice beverage in Jugeria Yamile, located on a corner of a central plaza, we continued on bike along the left hand side of the river, with La Capilla as our destination (some 6km away), a small town where we found an interesting rocky formation, whose interior has a beautiful chapel along the banks of the river. Alongside the bridge, we found the pleasant farm-style restaurant El Paraiso where they serve excellent food, with fresh crawfish from their own farm. After the delicious lunch, we returned in the afternoon to Calango, crossing the bridge via the right hand side, where we picked up our things from the hotel and we continued the decent to Mala. While the path became dark, we hoped to see the total eclipse of the mood that was to occur that night, but we couldn’t see anything, as the sky was totally cloudy after sunset. We spent the night in Mala, in the Plaza hotel, in front of the Central Plaza, which was a bad choice due to the noise all night. Mala is not a pretty town, and not very interesting. It is very congested, noisy, chaotic and contaminated, and the only thing that makes it worth it are the exquisite Mala Chicharrones. Sunday morning we left on bike for Santa Cruz de Flores, some 4km north of Mala, where we found within the central plaza various places that offered rich and interesting local food: “spicy” and “sopa bruta” as well as wines made on location. After tasting them, we continued to Azpitia, some 3km away, which is a small town, located above an ample terrace some 15 to 20 meters above the right hand side of the Mala River, from which there is a spectacular view of the ample lower valley, which is the land of traditional producers of wine, Pisco and apple vinegar. The Mala valley is rich in the production of fruits, especially apples, bananas and grapes. The traditional production of wine, Pisco and vinegar has become an attractive traditional industry. We purchased a bottle of wine and Pisco in every town we visited, as each has their own characteristic and particular flavor. So, we now have a small collection of the “fruit of the vine and the work of man”…If any of you would like to accompany us on our cycling tourism trips, you are welcome to! We believe that it would be wonderful to share our experiences with people who have the same interests and enthusiasm. elpiscoesdelperu

In the land of Pisco... "Pisco Cocktails" (Classics)

Pisco / Peru more than 400 years of History and Tradition (1613 -2013)

We would like to thank Mr. Fernando Melendez De La Cruz, Bartender and Chef, from Capitan Melendez Café-Bar for allowing us to publish some of his recipes. Capitán (Captain) 5 oz Kero Glass 2 oz Quebranta Pisco 2 oz Vermouth Cinzano Rosso Vermouth 2 green olives Combine the ingredients in a mixer with ice. Shake well, and strain into a chilled martini glass. Adorn with olives. Pisco Chilcano (Chilcano De Pisco) Highball Glass 2.5 oz Quebranta Pisco Juice from one lime, squeezed just before serving Lime slices 3 drops of Angostura Bitters 3 ice cubes 4 oz Ginger Ale Place the ingredients in the order listed into a highball glass, then gently stir. The history behind the Pisco Chilcano was originally created by Italian Immigrants and was thought of as a cure for a hang over, just like the traditional Peruvian Chilcano Fish Broth Soup. Classic Pisco Sour (Capitan Melendez 4-1-1) Kero Glass 4 oz Quebranta Pisco, or to taste 1 oz Lime juice, squeezed just before serving 1 oz Cane syrup 1/2 oz Egg White 4 ice cubes 2 drops of Angostura bitters Add all ingredients, except the bitters, to a cocktail shaker, and shake until there is a dense foam. Drain the shaker. Decorate with a few drops of angostura bitters.

In the land of Pisco... "Pisco Gatherings" Historic tales of green must pisco 1885

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

I recommend that you read this flavorful article that discusses one of the oldest versions of the elaboration of our unique Green Must Pisco around the world. From 1876 and 1888 German Doctor Ernst Middendorf traveled through a large part of Peru, and established a vast study of the history, traditional culture, and the social reality of the country. As part of his important observations, Middendorf offered a detailed version of the manner in which Pisco is obtained along the Southern Coast. In 1885, he visited the Quintana farm in Ica, where he could observe the sugar elaboration process, as well as that of grape “firewater.” From this experience, he detailed the following: On top of a rocky outcropping, at the foot of which the sugar cane wheel is located, we find the facilities to press the grapes. They are made up of a round stone deposit, fifty feet in diameter, with a brick floor, joined by clay. In this recipient, some approximate five feet tall, the grapes are placed, and in order to crush them, some 8 to 10 horses and mules run in a circle, tied with a strong rope to a post in the center of the deposit. The juice runs through a stone channel to bottles for fermentation, where it will be stored for 14 days, and once fermented, is distilled. Along the round deposit in which the grapes are crushed, there are rectangular recipients, also made of stone and paved with bricks, in which the crushed grapes are pressed, with the hopes to extract the rest of the juice. Middendorf, an astute observer, adds “The pressing mechanism is very primitive; it consists only of a large round disk made of wooden planks, and is pressed with thick beams and a rough screw also made of wood. The extracted juice runs through the stone channels to a general container. If the fermented juice is distilled before all the sugar has become alcohol, there is a finer firewater produced, called “green must pisco” (pisco mosto verde), and has a smoother, sweeter, and more aromatic flavor than the firewater prepared with the juice completely fermented. But it is much more expensive, as it requires three times the amount of green grapes. When the firewater is distilled, it fills curious bottles called Pisco, a name that probably comes from the port where they are sent to be exported.” Ernst Middendorf . Perú Observaciones y estudios del país y sus habitantes durante una permanencia de 25 años 1894. Lima 1973 De los Diversos Significados del Nombre Pisco Crónicas y Relaciones que se refieren al origen y virtudes del Pisco, bebida tradicional y patrimonio del Perú (Banco Latino 1990). Normalmente no se traduce títulos de libros, pero lo hare aquí. Ernst Middendorf. Peru: Observations and Studies of the Country and its Inhabitants During a Stay of 25 Years in 1894. Lima, 1973. Of the Different Meanings of the Name Pisco, Chronicles and Relations that Refer to the Origins and Virtues of Pisco, National Drink and Heritage of Peru (Latin Bank 1990). Ernst Wilhem Middendorf, Peruvian Traveler (1830-1909) Ernst Wilhem Middendorf was a German doctor who, influenced by Humboldt’s writings, decided to travel to the New World. In his travels through Peru, between 1859 and 1862, a true interest in all that is pre-Hispanic surged within him, which motivated him to study linguistics and archeology in Germany. Upon his return, he traveled through Peru, registering archeological and natural heritage for 25 years. He traveled through the Maranga Archeological Complex until 1886. His notes, photos and blueprints constitute a valuable documentary legacy about an city that he saw, for the most part, intact. Middendorf summarized his work in an ambitious work titled “Peru,” which was published in Germany in 1894. His keenness for comparison and analysis, as well as his attention to detail both in description and registry, make Ernst W. Middendor a notable precursor to archeological research in Peru. Taken from: http://www.elpiscoesdelperu.com/boletines/agosto2007/02.htm Translate by Katrina Heimark elpiscoesdelperu object width="560" height="315">

In the land of Pisco... What is Pisco?

Pisco / Peru more than 400 years of History and Tradition (1613 -2013).

Pisco is the name given to the spirit derived from distillation of grapes, which is produced in the southern coastal region of Peru. It is obtained from the distillation and fermentation of fresh grape juice (with an alcohol content of 38º to 48º) according to established practices in the producing areas, previously recognized and declared as such by national law, specifically in the departments of Lima, Ica, Arequipa, Moquegua and the valleys of Locumba, Sama and Caplina in Tacna. The Process Pisco is obtained through the distillation and fermentation of fresh grape musts (grape juice). This process starts at the beginning of February every year, when the selected pisco grapes go through both deseeding and pressing machines, being careful not to crush the seeds. The extracted juice is stored in cubes ant it is at this stage that the yeast starts to take effect, thus converting the sugar from the juice into alcohol. Later on, when it is fermented, the liquid is extracted and boiled ay 90º to 110º until it transforms into vapor, taking care to preserve the natural fruit aroma which gives the pisco its final character. This vapor is transported to a coil which is submerged in a well of cold water where the vapor is condensed and turned into pisco. This is the distillation phase in which the head, heart and tail are separated. The head and tail are discarded because the highest quality alcohol is found in the heart. Once the process is complete, the pisco is stored in stainless steel containers, so as not alter the color or aroma of the pisco, for a period of three or more months, the time it takes to reach maturity and the full development of all its characteristics. It is now ready to be bottled and enjoyed.

In the Land of Pisco... Letters to the Editor

Pisco / Peru more than 400 years of history and tradition

Write to us at liviopw@yahoo.com Business Opportunities 1.-What can we do so that Peruvian Pisco is sold in France at a competitive price? I live in Yvelines, whose capital is Versalles. Paul Andre Makaliz3@gmail.com 2.-I’m Peruvian. I live six months of the year in California, three months in Mexico (my wife is Mexican), and three months in Peru. I would like to contact a company that exports Pisco and would like to have a representative abroad. I am a Real Estate Broker in California and Mexico, and in the process of retirement. I want to put my 40 years of experience in various businesses in the service of Peruvian Pisco. I have a few contacts with vineyard owners in Napa, California. Congratulations on your website. Cesar canchante@hotmail.com 3.-How can I make a business with a small quantity of Pisco? Italo Sanchez Tohalino ipsancheztohalino@gmail.com 4.-Dear Sirs, I would appreciate it if you could send more information on how to export pisco, as I am interested in beginning this business and meet Pisco producers, and develop my own brand, as well as learn how to export and earn money with this business. Regards Carlos Peñaranda carlos_roberto125@hotmail.com 5.-Good Morning. I’ve read your email and I am very interested in promoting Pisco here (Portugal). I always try to do something, but on a very small scale, and I am trying to participate in small cuisine events, but my biggest limitation is the ability to obtain Pisco. Here it is very expensive (500ml cost 25 Euros), and there is no support from the Embassy. My idea is to organize, through the wine tasting and firewater circles here, the participation with Pisco in a continuous manner, especially for our compatriots in Madrid, who are the closest to be able to participate. In order to participate one must have a variety of piscos, and here we only have one brand and one type of Pisco harvest. Hugs, Marco L. marcoleyp@gmail.com 6.-Hi, I live in New York and I heard about you through Cadena Sur. I would ike you to tell me if you know where I can get all the varieties of Pisco here in New York, I live in Maspeth. Once I’ve purchased acholado and quebranta, and it took luck, because it isn’t something you do every day, purchase Pisco, and you must request it from the liquor store. The only brand they sell in NY is Ocucaje. Well, I hope you can help. I thank you and congratulate you on your website! Good luck, from all my heart. Long live Peru!! Cecilia Pinillos marce-toli@hotmail.com 7.-Please send me information about the opportunity to have business with pisco in the United States. I would appreciate it if you could send information as soon as possible, as I am planning to visit Peru, and I would like to have information before I travel. Sincerely, Cesar M. Marius cmmarius@aol.com 8.-I would like to know what type of business opportunities I could have with the distribution of new products in New Jersey. Eduardo Poma POMA20@VERIZON.NET 9.-I would like to know more about these business opportunities. I am starting a company whose goal is the Pisco industry. Thanks for youresponse. Nana Luzmila milita_rodas@yahoo.es 10.-Hello Livio, Where can I buy Pisco in Western Australia? Cheers Emmanuel Blondel wisdomad@bigpond.net.au 11.-I would like to buy bottles of fruit soaked in Pisco, please send me prices for the amount of 200 and 400 bottles. Also, I would like you to tell me if they have an origin certificate, as well as all the documentation necessary for exportation to the United States, where I have a contact. Thanks for your answer. Thanks. Victor Hugo Sierra Espinoza 994952067 victor_h_sierra@hotmail.com 12.-We are interested in contacting someone in order to commercialize Pisco. We are located in Buenos Aires, Argentina. We’re awaiting your quick reply. Mirta mirta1450@hotmail.com 13.-Where can I go to purchase Peruvian Pisco in Dallas, Texas? There used to be Pisco in “Goodie-Goodies,” but lately they only have Chilean Pisco! No Way! Once they told me that they had Chilean Pisco because the seller of the Pisco always visited them, while the Peruvian Pisco person never came. Could that be true? PERUBETTY@aol.com 14.-I am very interested in this subject. I need more information about the rules and requirements to begin to distribute a brand of Pisco. I live in Roswell, GA. Thanks in advance. Yuri Alviz yurialviz@hotmail.com 15.-I will soon be travelling to Spain and I am beginning a business of direct sales of pisco through small exports. To begin, I would like to know the prices abroad, and the ease to find this sort of export. Is there any sort of support from the government? Regards Juan Carlos Flores xmflores@hotmail.com 16.-I would appreciate it if you could send me information about prices and forms to purchase Pisco from abroad. Sincerely, Alida de Rubiños alidarubinos@yahoo.com 17.-Dear Sirs, I am a Peruvian businessman that has been living for some time in Rome. I would appreciate it if you could inform me of foreign sales, tariffs and other information that you consider to be relevant in case there is the possibility to commercialize Pisco around here. Thanks for your response. Sincerely, Carlos Arturo Arias cariascar@yahoo.com 18.-I was checking out your website on Pisco. It is very interesting and focused on Peruvian culture. However, I am interested in a business opportunity in the commercialization of Pisco. What are the procedures to begin this business? Please send me information, and maybe we could meet. Thanks, Alberto Olivares aoc0307@hotmail.com 19.-Hello friends. I would like complete information on how to import our Pisco. I live in the United States (Florida). I appreciate in advance any help you can offer. Felipe Escobar. felipe026@hotmail.com

In The Land of Pisco ... Meeting Doctor Pisco: Part III

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

Here we share the third and final part of this article that has been separated into three parts. Enjoy! The Origin of the Pisco Sour As well as his thesis regarding whether or not Pisco is Peruvian, Angeles Caballero has found at least five theories that relate to the Pisco Sour. All of these theories are based upon documentation, not tradition.. Perhaps the most “authentic” Pisco sour is that which is made in Pasco, not in Lima. What is our magic cocktail doing at those incredible heights? When Angeles Caballero did research in order to publish a book about the literature in this area, he discovered that at the beginning of the last century that there was a bar called Morris in Pasco. This bar was owned by the American William Morris, who prepared the first Pisco Sour in Pasco in order to satisfy the demand for the whisky sour made by his countrymen who were working in a mine in Cerro de Pasco. Dr. Pisco states that when Morris closed the bar in Pasco and reopened it with the same name along Boza street in the center of Lima, that was when the Pisco Sour was first introduced in the capital. But his income split because one of his barmen also came down from the mountains, but began to work in the Maury Hotel. This information can be corroborated in the literature of Luis Alberto Sanchez, where we can see the “birth certificate” of Pisco Sour in Pasco. With the same lexicographic technique, Angeles Caballero has set out to demonstrate that the lúcuma and the chirimoya are also Peruvian. At his 75 years of age, he has maintained his investigative passion and his academic perseverance to continue the project of discussing the literary production of all Peru’s departments. His completed works are some 90 books spanning from literature, education, journalism and folk-lore. “The only thing that I am missing is becoming a member of the Academia, but that will never happen because there are too many hoops.” We forgot: Dr. Pisco also has maintained the rebellious spirit of his youth. Two Anecdotes “I’m going to tell you two anecdotes: I was invited to dinner when I was dean, and when I got there they told me “This is legitimate Pisco” and they gave me a full glass. “And you, sir, must drink it in front of us.” I had never drunken Pisco before, so I said to myself “Well, I hope the Lord of Luren helps me.” I drank and I felt something, but after eating a salad of lima beans, the effect passed. Time went by and I heard that in Ica there was an institution called the FBI. “Have you heard of it?” they asked me. “Of course!” I responded, “It’s the Federal Bureau of Investigation.” “NO!” they corrected me, “It’s the Federation of Drunk people of Ica!” (Federacion de Borrachos Iqueños). “And we want to make you a member.” Since I was the “preferred son of Ica” despite being from Ancash. They told me that they were going to do a serious ceremony—like the Masons do—and I would have to drink a large glass. “Oh no,” I told them, “I’d prefer not to be a member. I have to work, be an example, and I am a dean of a university.” I wouldn’t join. Everyone in the group were producers from Ica, from the then high society of Ica. Written by: Manuel Cadenas Mujica The Editors elpiscoesdelperu.com elpiscoesdelperu Compartimos con Uds. este artículo que será difundido en 3 entregas, nos pareció muy interesante. Disfrútenlo. Tertulias Pisqueras Conozcamos al Doctor Pisco - Parte III Origen del pisco sour Además de su tesis sobre la peruanidad del pisco, Ángeles Caballero ha recogido al menos cinco teorías acerca del pisco sour, todas en base a documentación, no a tradiciones. Quizás más verosímil sea aquella que coloca su origen en Pasco, no en Lima. ¿Qué hacía por allá el mágico cóctel, en tales alturas increíbles? Cuando investigaba para realizar su libro sobre la literatura de esa zona descubrió que a principios del siglo pasado existió allá un bar Morris, del norteamericano William Morris, quien preparó el primer pisco sour para satisfacer la demanda del whisky sour de sus paisanos trabajadores de la mina de Cerro de Pasco. El “Doctor Pisco” señala que recién cuando Morris cierra ese bar en Pasco y lo reabre en la calle Boza, en el centro de Lima, con el mismo nombre, se instala el pisco sour en la capital. Pero bifurcado ingreso, puesto que sus barmans en la sierra también “bajaron” y se instalaron nada menos que en el hotel Maury. Este dato se encuentra refrendado, señala, en la Literatura Peruana de Luis Alberto Sánchez, donde por primera vez se da partida de nacimiento al pisco sour en Pasco. Con la misma técnica eminentemente lexicográfica, Ángeles Caballero ha emprendido la demostración de la peruanidad de la lúcuma y la chirimoya. A sus setenta y cinco años mantiene vivo el ánimo investigador y la perseverancia académica para continuar, además, su proyecto de cubrir la producción literaria de todos los departamentos del Perú. La obra completa de este autor llega ya a los 90 libros, de Literatura, Educación, Periodismo, y Folclor. “Lo único que me falta es que me hagan miembro de la Academia, pero no lo harán nunca porque hay mucha argolla”. Lo olvidábamos: el Doctor Pisco también mantiene intacto el ímpetu rebelde de su juventud. Dos anécdotas del Doctor Pisco “Le voy a contar dos anécdotas: me invitaron a una comida, yo ya era rector, y a la entrada me dijeron ‘este es el legítimo pisco’ y me dieron un vaso lleno. ‘Y usted delante de nosotros lo tiene que tomar’. Nunca había tomado pisco, así que me dije: ‘Bueno, que el Señor de Luren me ayudé’. Tomé y sentí algo, pero con una ensalada de pallares pasó el efecto. Pasó el tiempo y supe que en Ica hay una institución a la que llaman el FBI. ‘¿Conoce usted?’ me dijeron. ‘Claro’, respondí, ‘es el Federal Bureau of Investigation’. ‘Noooooooooo’, me corrigieron, ‘¡es la Federación de Borrachos Iqueños!, y queremos hacerlo socio’, porque soy Hijo Predilecto de Ica a pesar de ser ancashino. Me explicaron que iba a haber una ceremonia solemne, tipo masón, y tenía que tomar un vaso así de grande. Ah, no, les dije, prefiero no ser miembro. Tengo que trabajar, dar el ejemplo, soy rector de una universidad. Y me negué. Todos eran productores iqueños, de la sociedad alta iqueña de entonces”. Fin Escrito por: Manuel Cadenas Mujica Los Editores elpiscoesdelperu.com

In The Land of Pisco ... Meeting Doctor Pisco: Part II

Pisco / Peru more than 400 years of History and Tradition (1613 - 2013)

Here we share the second part of a three part article. We found it to be very interesting! Enjoy! A Linguistic Issue Dr. Cesar Angeles was not interested in finding out how much Peruvian firewater was produced in the days of Spanish Colonization, nor did he care if Pisco was ever produced in the city of Pisco. Neither was he interested in whether or not the denomination of origin zone was too large. He did not begin the absurd practice of purchasing different firewaters in order to establish positive qualities, which would always be considered subjective. He reduced the entire debate to a linguistic issue. And certainly in this area there was no possibility of “fixing the result.” “This is essentially a linguistic, lexicographic issue (not a grape-related issue, notes the author). The Quechua (or Paracas) word ‘pisco’ means ‘little bird.’ In the city of Pisco at that time, there were many birds, and ancient Peruvians, as did many people, named the location based upon its topographic or geographic characteristics. Just like in the city of Lima, the name comes from rimac, which means ‘river that speaks.’ The inhabitants of these areas were potters, and were also called ‘Piscos.’ During colonization, the earthenware jugs were called ‘Piscos’ and since the firewater was stored in these jugs, the firewater became known as Pisco. The word is also a last name: such as Piscoya, Pisconte. It is a sublimely Peruvian word,” he states, summarizing his thesis. “If the Chancellery or the Peruvian Government has not argued the above, it is because they are ignorant, because they don’t investigate. If they would have presented their argument from this point of view, we would have won the battle ages ago. If they had done so, no one around the world would be allowed to call something Pisco that wasn’t. They should have applied for the designation that firewater from Peruvian grapes is Pisco with proof that the word Pisco is completely Peruvian, not the other way around. The linguistic argument is central, not an accessory. I am a lonely defender of this argument.” The intellectual “loans” of “the Peruvianness of Pisco” have appeared with these arguments which were very well documented and demonstrated in 1972, published by Nueva Educacion. The publication immediately sold out, and there were new editions published every two years, at least, until today. Today it is edited by Editorial San Marcos, and is part of the triple edition of “The Harvest,” “The Pisco Dictionary” and the classic “the Peruvianness of Pisco.” But the “lonely defender of this argument” has not only been very well read by the majority of authors that have later produced works regarding the national firewater, but also—which he demonstrates with justifiable disdain—has been the victim of plagiarism. We are talking about intellectual and literary plagiarism, such as when other writes develop the same ideas, changing just a few words, citing the same primary sources, but without having the tact to mention where they got the information or even giving the respective credit to the researcher and author, in this case, Dr. Pisco, Cesar Angeles Caballero. “When there are citations, there’s no problem. But when this plagiarism is written by historians who have access to technology and the knowledge of book-writing, and they don’t even have a bibliography, it’s too much. Everyone who plagiarizes me, they hide my book, and they don’t even cite me.” He gives us various examples—from the best known to moderately respected authors. But the reader must understand that when it comes to who these people are, it isn’t even worth it to mention their names. Written by: Manuel Cadenas Mujica The editors Elpiscoesdelperu.com Compartimos con Uds. este artículo que será difundido en 3 entregas, nos pareció muy interesante. Disfrútenlo. Conozcamos al Doctor Pisco - Parte II Un tema lingüístico No le interesó a César Ángeles indagar cuánto aguardiente peruano se producía en los días de la colonia o si en la ciudad de Pisco se produjo alguna vez pisco, ni si la zona de denominación de origen es demasiado extensa. Tampoco entró a majadería de comparar un aguardiente con otro buscando establecer calidades, siempre subjetivas. Redujo toda la discusión a un asunto netamente lingüístico. Y ciertamente en ese ámbito no había ni hay posibilidad de enmendarle la plana. “Es un tema netamente lingüístico, lexicográfico (no enológico, nota del autor). La palabra quechua (o paracas) ‘pisco’ significa ‘avecita’. En la actual Pisco había muchas avecitas y los antiguos peruanos, como muchos pueblos, llamaban al lugar por su característica topográficas o geográficas, así como Lima viene de ‘rímac’ = río que habla. A los habitantes de esas zonas, que eran alfareros, se les llamó también ‘piscos’. En la colonia, a las botijas se les llamó ‘piscos’ y como en ellas se envasaba el aguardiente, también a éste se le llamó ‘pisco’. La palabra, además, es también un apellido: hay Piscoya, Pisconte. Es una palabra eminentemente peruana”, ha sintetizado su tesis al máximo. “Si la Cancillería o el Gobierno peruano no se lo han planteado así es por ignorantes, porque no investigan. Si lo hubiesen planteado desde ese punto de vista, hubiéramos ganado la batalla hace tiempo. Si eso se hubiera hecho, internacionalmente nadie podía llamar ‘pisco’ a nada más. Comprobada la peruanidad de la palabra ‘pisco’, consecuentemente se hubiera aplicado al aguardiente de uva peruano, y no al revés. El argumento lingüístico es central, no accesorio. Soy un solitario defensor de este argumento”. “Préstamos” intelectuales “Peruanidad del Pisco” apareció con esos argumentos muy bien planteados y documentados en 1972, bajo el sello editorial Nueva Educación. Se agotó de inmediato y se sucedieron ediciones cada dos años, al menos, hasta hoy, que ha editado bajo Editorial San Marcos una edición triple de sus obras “La Vendimia”, “Diccionario del Pisco” y el clásico “Peruanidad del Pisco”. Pero el “solitario defensor de este argumento” ha sido no solo muy bien leído por la mayoría de autores que posteriormente han dado a luz obras acerca del aguardiente nacional, sino además –lo señala con justificable sinsabor– plagiado. Hablamos de plagio intelectual y literario cuando otros escritores desarrollan a pie juntillas las mismas ideas, cambiando apenas uno que otro vocablo, incluso remitiéndose a las mismas referencias de fuentes primarias, pero sin tener la delicadeza de mencionar de dónde las obtuvieron ni dando el crédito respectivo al investigador y/o autor, en este caso el “Doctor Pisco”, César Ángeles Caballero. “Cuando hay citas no hay problema. Pero que sean escritos por historiadores que conocen la tecnología y la técnica de escribir un libro y ni siquiera tengan bibliografía, es el colmo. Todos los que me plagian esconden mi libro, ni siquiera me citan”. Da varios ejemplos, de los más conocidos y reputados autores, pero el lector sabrá comprender de quiénes se tratan, no vale la pena mencionarlos. Por Manuel Cadenas Mujica Los Editores elpiscoesdelperu.com elpiscoesdelperu

In the land of Pisco... Meeting Doctor Pisco: Part I

"Pisco / Peru more than 400 years of History and Tradition (1613 -2013)"

Here we share this article that will be separated into three parts. We found it to be very interesting! Enjoy! César Ángeles Caballero, the prominent academic who dedicated a great portion of his intellectual work to the research and subsequent demonstration and defense of the “Peruvianness” of the word Pisco. Whether or not Pisco was Peruvian was never previously discussed. It was simply a given. The tiresome, dry and not very well defined argument about whether or not Pisco is from Peru is a more recent phenomenon. The Chileans argue that if they had not industrialized and exported their firewater in the proportion that they do (and there is no way to negate this), it is posible that we never would have had the least concern about it. It’s a possibility. One of the first people, if not the first, to bring out into the open this controversy was Dr. César Ángeles Caballero. In 1972 he published a book regarding the “Peruvianness of Pisco.” However, after its publication, the battles between the two countries regarding the denomination of origin of the firewater did not develop in the areas in which the author postulated. And even today, 34 years later, his original thesis is widely unknown. Pisco’s Document of National Identity Although Dr. Cesar Angeles has retired from the academic life, he has not left study and research, his life-long passion. According to the title of this article, one would expect him to be an oenologist, or at least an eminent pisco-drinker. However, we find an academic who finds refuge in a sea of knowledge rather than firewaters, in books, rather than distilled grapes. His location is in a prodigious library, not a distillery. However, he is the undeniable “Dr. Pisco,” as his knowledge has given us the best resources in order to feel more proud than ever of our “silver elixir.” He has a doctorate in literature and journalism, is the former dean and founding president of the San Luis Gonzaga de Ica National University, where he is president emeritus today. He is not from Ica, as we would expect, but from Ancash. “From Caraz, sweety; perhaps that is why I am diabetic,” he laughs quietly, as if he were laughing on the inside. What has been Dr. Pisco’s contribution to our national culture? Everything began in 1969, eight years after he visited Ica for the first time, as the dean of the Department of Education. He had proposed research regarding everything that was representative of Ica, and he began with the area’s literature. “I have written about, since that year, Peruvian literature by each department in the country.” While developing his bibliography, he ran into a Chilean magazine “Hechos Mundiales” and he saw inside the magazine a picture of a bottle of Chilean firewater that said “Pisco Valley of Elqui.” He became upset and decided instead to investigate the “Peruvianness” of Pisco. But his proposal did not follow the paths which had been taken with international organizations in order to defend Peru. “How can I prove that Pisco is Peruvian? I asked myself. It was very simple; I would demonstrate that the word “Pisco” is a Peruvian word.” Up until that point, there was no scandal regarding Pisco. As a professor of the course of Investigative Methods (and author of the manual that is used in all universities for many years), one had to state the hypothesis of the case. “Just like the National Document of Identity (DNI) describes you and gives you an identity, the DNI of Peruvian firewater is the word Pisco. Those Peruvians among us that want to fight with Chile are silly. The only thing that we need to do is demonstrate that the word Pisco is, in fact, Peruvian. Written By: Manuel Cadenas Mujica The editors Elpiscoesdelperu.com

In the Land of Pisco "A Rural Legend"

This legend was told to me years ago by workers in one of the Villacuri Country Estates. Every year, Jose and Mario, who were neighbors, competed to see who had the best grape harvest in Ica, Peru. Both were very good farmers who passionately and carefully dedicated themselves to their grapevines. But one day in July, Jose found that his grape leaves had been eaten by his donkey, Jacinto. He became so angry that he followed him all around the countryside with a whip in hand. Meanwhile, Mario watched Jose and said “You’ve forgotten to put a fence around your fields! That is why Jacinto and other animals get in your grapevines. Put a fence up!” Jose nodded, but remained astonished by the disaster that had occurred. Weeks went by and spring came to the countryside. Just like he did every day, Jose got to his fields early in the morning and he was amazed! His grapevines had germinated like he had never seen before, and they were full of grapes! He compared his fields with Mario, and despite Jacinto’s efforts, Jose’s fields were splendid! “What had happened?” Simple! Jacinto the donkey had taught them a secret that had not been revealed until then: The pruning of the grapevine. From then on, this became a very important step in the cultivation of grapes. That year Jose and Mario celebrated the harvest and the discovery with a big party. The editors Translate by Katrina Heimark elpiscoesdelperu

In The land of Pisco... Interview by elpiscoesdelperu.com to Engineer Jason Astete Powell General Manager of Quebranta Export SAC

Pisco / Peru: more than 400 years of History and Tradition (1613 - 2013)

1.-Jason, tell us. What is “Buena Cosecha?” (Good Harvest) Well, the foundation of Buena Cosecha is a family business which is dedicated to the production, processing and exporting of various products that are related to agriculture, and applying modern agro-industrial techniques to different points in the process. We are conscious of the great and demanding market that you form a part of. That is why we have brought our efforts together in order to develop and innovate the agro-industrial business; starting from the care of our fruits, as well as good management after the harvest. The point is to offer our principal clients a wide variety of high quality products. There are close to 1000 hectares of property that some business partners have which is located in the central coast of Peru, in Ica in the Villacuri desert. The special climate there allows for some 2700 hours of light per year, and the purity of the water, extracted from 80 meters of subsoil allows us to obtain the highest quality in all of our products. If you would like to see Fundo Buena Cosecha, click here. 2.-What factors are involved in a good quality pisco? They are divided into three parts: the quality of the grape is the principal factor. Which valley it is from, the climate, the light hours which the plants are exposed to on a daily basis, this all allows for a good concentration of degrees brix. This is obtained due to good soil and the optimal management of the crop. In managing after the harvest, one must consider the factors related to quality regarding the temperature, the quality of the must in order to obtain a good product from the beginning, raw materials and the fermentation process. In order to obtain this, one must have trained personnel. The materials in which the grapes are stored today are stainless steel, and in our case we no longer use the earthenware jugs known as piscos. The place where the must and the pisco are stored must be fresh and clean. Buena Cosecha uses stainless steel tanks both for the fermentation of the must as well as the storage for our Pisco. During distillation the person who is charge, based on their knowledge, experience and according to what the market demands at that time, controlls the quality of the Pisco regarding its alcoholic proof. That is why each year the quality of Pisco for each batch is not the same. Nor do we always have the same weather, which is why the grape may not always be the same. 3.-What types of grape do you plant, and what type of Pisco do you produce? The grape varieties that predominate in Fundo Buena Cosecha are: Quebanta, Italia and Torontel. We produce Pure Pisco from Quebranta grapes, Pisco from Italia grapes, Pisco from Torontel grapes, and a mix of these two or three varieties results in our Pisco Acholado, which is a mix of our Piscos. Many confuse this mixing or blending as referring to the must, but it is not like that. I believe that the grapes should not be mixed at the beginning of the process, but rather when the Piscos have already been distilled. That way we can see the evolution of each one and know what we are mixing. This allows us to manage the combinations in such a way to achieve a Pisco Acholado of excellent quality. As Quebranta Export SAC we have three brands of Traditional Pisco from Quebranta grapes, Pisco Italia and Pisco Acholado. The principal center is our Fundo Buena Cosecha, our brand now has four years in the market and we now have all the governmental registrations, such as Indecopi, denomination of origin, etc. 4.-What does Pisco Special Selection or Premium mean? When one distills and observes that one lot of Pisco is better than another (it is more evolved than other), it is important to not mix the batch because each is different than the other. One evaluates which is the most complete Pisco, a well-rounded Pisco, and if the concentration of the grapes has been from 8 to 10 kilograms a liter, we call these Piscos: Pisco Special Selection or Premium. Why? There are two parameters that we use to define this. The amount of grapes per liter of Pisco (from 8 to 10 kilograms), if it has more body, more concentration of alcohols and the store of the Pisco. Also because of the time that it is stored (resting). This is an advantage for Pisco, as well as for wine, as it matures as it evolves—the longer it is stored, the better. 5.-Why is resting important for the quality of a Pisco? If the Pisco is well preserved and if the tank is of optimum quality (stainless steel), it shouldn’t have much ventilation because the alcohol can evaporate. Resting achieves a maturation of the Pisco, and since it is derived from grapes, we know that every day it evolves. When the evolution is longer, the Pisco becomes more perfect, as one can perceive more aromas. Thus, it is also a more expensive Pisco. 6.-What is your current production? Fundo Buena Cosecha has its own facilities. We have 45 hectares of grapes in total—which is equal to some 350,000 kilograms of grapes per year. This year is the first year we will produce 100% of the grapes that we harvest. Generally, in the past, we have sold to third-parties in order to make our crops profitable. The volumes of sales we had were not important enough to justify the production of our entire crop, but since this year we are going to have our own bodega with the latest in technology, it will allow us to produce our 350,000 kilograms. This will result in some 60,000 liters of Pisco, which is our balancing point. 7.-What are your plans for the immediate future? As Buena Cosecha, we want to position ourselves as the leading brand in the market. Since we provide grapes for two important brands, we want to, little by little, gain new markets by demonstrating how we are different. We are a new, versatile, young Pisco and we have an important marketing proposal. We are the only Pisco that you will see in discotecas, pubs, restaurants, hotels, fairs and presentations, social and cultural events, etc. We want to promote and create new ways to drink Pisco, one of our best-known cocktails is the “Maracuya Sour” which we created three years ago. 8.-Have you earned any awards? In the past two years we have been awarded in the national pisco competition in the Jockey Plaza. In 2005 we obtained the Great Silver Medal with the highest score for our Pure Quebranta Traditional Pisco. This year (2006) at the regional Ica competition, we won the Great Gold Medal with the highest score for our Pisco Acholado 2006. We are the only Pisco that has obtained this prize in this category, with 96 points. There was no simple gold medal, only the silver medal. The aforementioned competition is very competitive due to the fact that all the bodegas compete—which is more than 90% of the national market! Over 1900 exhibits! 9.-Do you have anything more you would like to add? Yes! We also have another line which are the “macerados” or fruits that are macerated in Pisco. This is a new offer on the market, and we are the first to produce, bottle and distribute this product with an exclusive distributer. This line has 5 flavors: Camu Camu, Coca Leaf, Tamarind, Aguaymanto and our special “macerado” aji limo (a spicy pepper). This macerado is used to make a type of Pisco Sour known as “The devil’s lemonade.” Also, Chefs are using our macerados in the kitchen, not only to flambé dishes, but also as an ingredient. For example, in our dish “lomo saltado,” they call it “The Devil’s Lomo Saltado,” and you can request it in your favorite restaurant. In total, we have some 18 flavors that will be released to the market little by little. Thank you Jason for your time, just one more thing. Are you a subscriber to ElPiscoesdelPeru.com? But of course! [Laughs]. The editors Translate by Katrina Heimark elpiscoesdelperu.com

Entrevista de elpiscoesdelperu.com al Sr. Ing. Jason Astete Powell Gerente General de Quebranta Export SAC 1.-Jasón cuéntanos ¿Qué es Buena Cosecha? Bueno, el fundo Buena Cosecha es una empresa familiar dedicada a la producción, procesamiento y exportación de varios productos relacionados con la agricultura aplicando modernas técnicas Agroindustriales en las diferentes etapas del proceso. Somos consientes del gran mercado exigente del cual ustedes forman parte. Es por ello que hemos juntado esfuerzos en desarrollar e innovar en el negocio Agroindustrial, desde el cuidado de nuestros frutos, y además de un buen manejo Post-cosecha con el fin de ofrecer a nuestros principales clientes una gran variedad de productos de alta calidad. Hay cerca de 1000 hectáreas de propiedad de unos cuantos socios ubicados en la costa central del Perú, en Ica, en un desierto denominado Villacuri; el clima especial con el que cuenta además de las 2700 horas luz/año y la pureza de sus aguas extraídas del subsuelo a 80mts de profundidad, nos permiten obtener la mas alta calidad en todos nuestros productos. Quieres darle una miradita al Fundo Buena Cosecha, clic aquí 2.-Para ustedes. ¿Qué factores intervienen en la calidad de un buen pisco? Se dividen en tres partes: la calidad de la uva es el factor principal. De qué valle procede, clima, las horas de luz a la que están expuestos los parrales diariamente, esto permite contar con una buena concentración de grados brix. Esto se obtiene en base a un buen suelo y del óptimo manejo del cultivo. En el manejo post cosecha debe considerarse los factores de calidad en cuanto a los parámetros de temperatura, la calidad del mosto para así obtener un buen insumo desde el principio, materia prima y proceso de fermentación. Para lograr esto se debe contar con el personal capacitado. Los materiales de recepción hoy en día son de acero inoxidable y en nuestro caso ya no utilizamos las cerámicas llamadas piscos, los lugares donde se almacena el mosto y el pisco deben ser frescos y limpios. Buena Cosecha utiliza tanques de acero inoxidable tanto en la fermentación del mosto como en la recepción y los depósitos de nuestra guarda de pisco. En la destilación la persona encargada en base a sus conocimientos, experiencia y de acuerdo a lo que el mercado le exige en ese momento, controla la calidad del pisco en cuanto a grado alcohólico, por eso es que cada año puede variar la calidad del pisco no todos los años el batch (destilada) es el mismo ni tenemos el mismo clima, por ende la uva no es la misma. 3.-¿Qué variedades de uva siembran y que tipo de pisco producen? marcas ... Las variedades de uva que predominan en el fundo Buena Cosecha son: la quebranta, la italia y la torontel. Producimos Pisco Puro de uva Quebranta, Pisco de uva Italia, Pisco de uva Torontel y de la mezcla de estos tres ó dos ó más resulta nuestro Pisco Acholado, que viene a ser un “Blend” de nuestros piscos. Muchos confunden el ”Blend” de los mostos pero no es así, soy de la idea que la uva no se debe mezclar al inicio del proceso, sino los piscos ya destilados, para así poder ver la evolución de cada uno y saber que se esta mezclando. Esto te permite manejar, las combinaciones hasta obtener un pisco acholado de excelente calidad. Como Quebranta Export SAC tenemos tres marcas Pisco Tradicional de uva quebranta, Pisco Italia, y Pisco Acholado. El eje principal es el Fundo Buena Cosecha, nuestra marca ya cuenta con 4 años en el mercado y contamos con todos los registros de Indecopi, denominación de origen, etc. 4.-¿Qué significa Pisco selección especial o Premium? Cuando uno va destilando y observa que de un mismo lote un pisco uno es superior; (tiene mas evolución que otro), es importante no mezclar el batch (la destilada) porque cada uno es distinto a otro. Uno va evaluando cual es el pisco muy completo, muy redondo y si la concentración de uva ha sido de 8 Kg. a 10 Kg. por litro, a esos piscos los llamamos piscos de línea selección especial o Premium ¿porque? hay dos parámetros para definir esto: por la cantidad de uva por litro de pisco (esto es de 8 a 10 Kg.), tiene mayor cuerpo, mayor concentración de alcoholes y por la guarda del pisco (almacenamiento), por el tiempo en reposo, esta es una ventaja del pisco igual que con el vino, va madurando conforme va evolucionando, mientras mas añejo mejor. 5.-¿Porqué es importante el reposo en la calidad del pisco? Si lo tienes bien preservado, si el tanque es el optimo (acero inoxidable) que no tenga mucha aireación, porque se evaporan los alcoholes, lo que logra el reposo es que el pisco madure, como es un derivado de la uva todos los días evoluciona, mientras mas larga la evolución más redondo, percibes más aromas, y es un pisco más caro. 6.-¿Cuál es su producción actual? El fundo Buena Cosecha cuenta con instalaciones propias, tenemos 45 Has de uva en total, esto equivale a 350,000.- Kg. de uva al año; recién este año vamos a producir el 100% de la uva que cosechamos, por lo general vendíamos a terceros para poder rentabilizar los cultivos y tener caja, nuestros volúmenes de venta no eran importantes como para justificar producir toda nuestra cosecha, pero como este año vamos a contar con nuestra propia bodega de ultima tecnología, nos permitirá producir nuestros 350,0000 Kg. aproximadamente unos 60,000 litros, nuestro punto de equilibrio. 7.-¿Qué planes para el futuro inmediato? Como Buena Cosecha, primero posicionarnos como marca líder en el mercado. Como somos proveedores de uva de dos marcas importantes, poco a poco queremos ir ganando nuevos mercado diferenciándonos, porque somos un pisco nuevo, versátil, juvenil y que tenemos una propuesta de marketing importante: somos el único pisco que ves en discotecas, pubs, restaurantes, hoteles, exposiciones, eventos sociales, culturales, etc. promoviendo y creando nuevas formas de tomar el pisco, uno de nuestros cócteles de bandera es el “Maracuya Sour” creado por nosotros hace tres años. 8.-¿Qué premios han obtenido? En estos dos últimos años hemos obtenido premios en el concurso nacional del pisco en el Jockey Plaza año 2005 Gran Medalla de Plata con el más alto puntaje para nuestro Pisco Puro Quebranta Tradicional. En este año 2006 en el concurso regional de Ica, Ganamos La Gran Medalla de Oro con el más alto puntaje para nuestro Pisco Acholado 2006, somos el único pisco que ha obtenido este premio en esta categoría con 96 puntos, no hubo Medalla de Oro simple, solo la de plata. El concurso arriba mencionado es muy competitivo debido a que participan todas las bodegas que representan más del 90% del mercado nacional con 1900 muestras. 9.-¿Algo más que agregar? Si! tenemos una línea que son los Macerados. Es una oferta nueva en el mercado somos los primeros en producir, envasar y distribuir esta línea con un distribuidor exclusivo, la línea cuenta con 5 sabores: camu camu, hoja de coca, tamarindo, aguaymanto y nuestro macerado de bandera el de ají limo. Con este macerado se hace una versión del Pisco Sour que se llama ”la limonada del diablo” También los Chefs utilizan nuestros macerados en la cocina no solo en el flameado de los platos sino como insumo; por decirles en el “lomo saltado”, lo llaman “lomo saltado a la diabla” ya lo pueden ir pidiendo en su restaurante favorito. En total tenemos 18 sabores de Macerados que irán lanzándose al mercado poco a poco. Bien Jasón, muchas gracias por tu tiempo, ahh, solo una cosa más, ¿ya te suscribiste a elpiscoesdelperu.com?, pero por supuesto!! ... risas. Los Editores elpiscoesdelperu.com

In the land of Pisco ... Pisko: The origin of a name

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

On a warm afternoon with a splendid sunset which turned the sky red, years before the arrival of the Spanish, the Cacique Chuquimanco and his people admired what is today known as the bay of Paracas. Along the horizon thousands of birds fluttered and flew around, looking for refuge. The people repeated over and over “pisscu, pisscu”—bird, in Quechua—and thus the Cacique and his people used the word to described themselves. As time went by, this community became known as the Piskos, due to their notable potters and the earthenware jugs in which they fermented chicha. When the Spanish arrived, bringing grape vines from the Canary Islands to the coast of Paracas, they adapted the grape, which is now known as the Quebranta grape. When distilled, it produced a grape firewater that was stored in those earthenware jugs known as Piskos. This name eventually was given to a city, a port and a river. It is important to note that these bottles were “cured” with honey in order to appropriately seal them. Translate by Katrina Heimark elpiscoesdelperu

In the land of Pisco "Pisco / Peru more tan 400 years of History and Tradition (1613 -2018)"

How can we appreciate and taste Pisco?

Sight: Evaluate the following factors: Color Pisco is a product that is the result of distillation of alcoholic vapors that are in a fermented must. It must be clear and without color. When these clear vapors are condensed, they must produce a liquid with the same characteristics. Shine Shine indicates a process of careful production. A low quality Pisco has a matted and lack-luster appearance. Cleanliness There shouldn’t be any particles suspended in the liquid. Nor should there be strings or dark spots, dust in the bottom of the bottle, or stains on the liquid’s surface. Smell Delicately bring the cup to your nose. Inhale slowly and gradually for a short second and move the cup away. During the first “nose” one should detect a light yet clear alcoholic aroma. In other words, it should be balanced; without the aggressiveness of the alcohol, nor the dominance of chemical odors. The taster again lifts the cup and moves the liquid around in order to oxygenate the Pisco. During this second nose, the taster now looks for aromas and smells. One must make an effort to distinguish the intensity or the volume, the nuances and quality of the aromas. One should recognize in the aroma a succession of perfumes that bring to mind fruits, flowers or spices. Positives: fine, clean, refined, elegant, complex, distinguished, interesting Negatives: ordinary, vulgar, simple An agreeable sensation, clean and without defects, is what defines a good Pisco. Complexity, the richness of balanced aromas, distinguishes a great Pisco.

Taste To begin to appreciate the taste, Pisco is placed in the mouth and after several tastes, one begins to distinguish the flavors separately. First Swallow: Designed to perceive the aggression of the alcohol. Positive: harmonious, agreeable, structured. Negative: thin, alcoholic Second Swallow: Designed to perceive the sensation of the structure also known as body Positive: round, unctuous, velvety Negative: thin, narrow, spiny, sparse Third Swallow: Designed to perceive flavors, taste and sensations Positive: fruity, elegant, characteristic, noble. Negative: rustic and plain. Sample one more time in order to put together a general impression of the Pisco. Translate by Katrina Heimark

¿Cómo apreciar y degustar el Pisco? Vista Evaluar factores Color El pisco es el producto resultante de un proceso de destilación de vapores alcohólicos que se encuentran en el mosto fermentado y debe ser incoloro. Al condensarse estos vapores incoloros se debe obtener un líquido de las mismas características. Vista Evaluar factores Color El pisco es el producto resultante de un proceso de destilación de vapores alcohólicos que se encuentran en el mosto fermentado y debe ser incoloro. Al condensarse estos vapores incoloros se debe obtener un líquido de las mismas características. Brillantez Nos indica un proceso de elaboración cuidadoso. Un Pisco de baja calidad ofrece un aspecto mate y carente de brillo. Limpidez No deben aparecer partículas en suspensión en el líquido: hilachas o puntos negros, polvo en el fondo de la botella, manchas en el disco o la superficie del líquido. Olfato Aproximar delicadamente la copa a su nariz. Inhalar, lenta y gradualmente por un breve segundo y retirar la copa. En esta primera nariz se debe detectar un aroma ligeramente alcoholizado, pero limpio, es decir: equilibrado, sin la agresividad del alcohol, ni el dominio de los olores químicos. El catador ahora levanta nuevamente la copa y mueve el líquido para oxigenar el Pisco, y en esta segunda nariz, el catador busca ahora aromas y olores. Se esfuerza por distinguir la intensidad o el volumen, el matiz y la calidad del olor. Reconoce en el aroma una sucesión de perfumes que le recuerdan a frutas, flores o especias. Positivos: fino, limpio, refinado, elegante, complejo, distinguido, interesante. Negativos: ordinario, vulgar, simple.

La sensación agradable, limpia, ausente de defectos, define a un buen Pisco. La complejidad, la riqueza de aromas equilibrados, distinguen a un gran Pisco. Gusto Se inicia la apreciación del gusto poniendo el Pisco en la boca, e intentando apreciar separadamente los sabores en varias tomas: Primera toma: Destinada a apreciar la agresividad alcohólica. Positivo: armonioso, agradable, estructurado. Negativo: agresivo, alcoholizado, alcohólico. Segunda toma: Destinada a apreciar las sensación de estructura denominada cuerpo. Positivo: redondo, untuoso, aterciopelado. Negativo: delgado, estrecho, espinoso, ralo. Tercera toma: Destinada a apreciar sabores, el gusto y las sensaciones. Positivo: afrutado, elegante, característico, noble. Negativo: rustico, plano. Degustar otra vez para recoger la impresión general o global. elpiscoesdelperu