In the land of Pisco... The Five Pisco Regions (Tacna)

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


Translate by Katrina Heimark

By Oenologist and Engineer Patricia Linares

The “Tacna Sour” celebrates the 30 year anniversary of its creation in Southern Peru

The emblematic Tacna cocktail has even won over Chileans

Its captivating smell and flavor is what makes it unique, curious and irresistible. Its principal ingredient is “Liquor from macerated apricots.” This traditional cocktail from Tacna is the indelible mark of Tacna dwellers, and it doesn’t only win over Peruvians, but also principally Chileans in the cities of Arica and Iquique. The cocktail is present in famous and popular restaurants, and one can see in menus names such as Pisco Sour, Chilcano de Pisco, Capitan, and others, as well as the unexpected “Tacna Sour,” which is prepared with ingredients that are similar to those in Peru. The Chileans use these names knowing very well that the cocktail originates both in name and preparation from Tacna, and uses ingredients from the city as well. This emblematic cocktail is made only with fruits from the Tacna and Pisco Valleys, and with Negra Criolla Grapes.

The Typical Drink from Tacna
August 6th was the 30th anniversary of the creation of the drink, which has been the emblematic appetizer in the celebration of the reincorporation of Tacna to the National Estate since 1981. Starting in 2009, Municipal ordinance Nº 21-2009 declared the first Saturday in August as “Tacna Sour Day.”

This August the historic Zela House was the location in which the regional competition called “The Best Tacna Sour” took place. It was promoted by the Provincial Municipality of Tacna and the regional Department of Tourism. The participation of restaurants, bartenders, cuisine schools, institutes, universities and enthusiasts made this initiative possible. The competition not only promotes the consumption of this emblematic drink, it also strengthens the regional identity of this product. The winners of the 2011 Tacna Sour competition were: Jose Luis Reto in the Institute Category, Gildemaro Condori in the Pub Category, and Paola Francis in the Restaurant Category.


Tacna Sour Preparation
Ingredients:
3 oz Tacna Apricot Liquor
1 oz cane sugar
1 oz lime juice
1 dash egg white
Crushed Ice

Preparation
Liquefy apricot liquor, cane sugar, lime and ice. When mixed, add the egg white and liquefy a few seconds more. Optional: Serve with a drop of Angostura Bitters.

Origin
This cocktail must use as a base “the apricot [that] must be from the Chucatamani Valley, located in the province of Tarata in Tacna.” This area is an excellent producer of the apricot and is located in the mountainous region of Tacna. It is populated by friendly, hardworking and festive people; their carnivals are characterized with music and dances to the rhythm of the zampoña and enveloped in intense aromas of apricots and radiant plums. Wonderful liquors can be made from these fruits, just like liquors made from quince, pears and figs.

There are versions that attribute the invention and name of the Tacna Sour simultaneously to barman Juan Soto Saico, who worked in the touristic restaurant “Rancho San Antonio,” and to Don Cesar Chiarella Arce and family, owners of said local. The drink was originally called “ The Rancho Sour.” Thanks to the circumstances and inventiveness of these people, they have blessed the palates of the people of Tacna with the creation. This cocktail is the most representative of that heroic city.

It is important to mention that apricots are produced in Tacna and Moquegua and in these regions they prepare exquisite liquors with fruits or macerated fruits. It is important to keep in mind that genetic variability, adaptation to the area, the water used for irrigation, and the daylight hours all affect the apricots. At the same time, these factors assure that the apricots are optimally developed, as well as give them their individual seal as a regional fruit, and with especially marked organoleptic characteristics. This is why the Tacna Sour must be prepared specifically with liquor obtained from the maceration of Tacna apricots.

Celebrating the holidays of my dear city of Tacna has allowed me to give toasts with a delicious Tacna sour, which I would define as having a sort of elegance of yesteryear, a classic that mixes finesse and a sweeping sensual force that always leaves a mark.

Tasting Notes: Tacna Sour
In the visual aspect, the cocktail is lightly amber in color. Immediately one perceives in the nose an intensity and refinement of apricot, with a hint of lime. In the mouth, the start of an apricot flavor predominates which then is transformed into a mix of perfect sweet and sour, which is harmonious with the drink’s alcoholic weight. It is refreshing, delicate, aromatic and exotic. It is ideal for appetizers or for any occasion.

People from Tacna, and our Chilean friends perhaps more so, love this cocktail because it is so full of aromas and happiness. But in order to understand the marvelous experience that is lived through this cocktail, it must be tasted!

And Cheers with Tacna Sour!

 

Pisco bilingual magazine