What is the meaning of Pisco? Concept and Definition of Pisco

Pisco – Its Definition and Concepts 

Concepto de Pisco

1. Concept of Pisco

Chilean pisco is an alcohol the brandis family, belonging to a variety of grape brandy. It is a product with denomination of origin in Chile and other countries, which is produced through distillation of certain grape (Vitis vinifera), in the Chilean regions of Atacama and Coquimbo.
On the designation of origin 'pisco' and its use, there is a dispute between Chile and Peru. Peru believes that this name, applied to the spirit drink, has a close relationship with the geographical space where is produced in that country, in the town of Pisco (which exists since pre-Columbian times) and its surroundings, so it should have exclusivity in its use. For its part, Chile says that the term is equally applicable to the Distilled beverage produced from grapes in their territory, there is a geographical area in which it was legally defined in 1931 to use the denomination, before Peru did and where there is a town that uses this name from 1936, called Pisco Elqui. There is no denying that such product has been manufactured first in Peru, but argues that such designation has been used to designate the grape brandy produced in both countries, from the colonial period and by different factors, so it can be used by Chile and Peru.


Chilean pisco is a liquor made by distillation of genuine wine drinking. Its production consists of four major phases: cultivation and harvest of Pisco grapes, vinification for Pisco purposes, the distillation of wine for obtaining of pisco and, finally, the packaging in units of consumption. Such activities can only be made in the Pisco area.
The spirit of wine for the preparation of pisco only can come from the following varieties of grapes of the species Vitis vinifera l., planted in the Pisco area and which are called Pisco grapes altogether:


The Chilean regulation of the Pisco appellation of origin, which regulates the use of the appellation of origin pisco and, characteristics and conditions that must be met with respect to the raw use, preparation and packaging of this product, establishes the following requirements:
• Premium: the preparation of pisco from grapes of grade of less than 10.50 ° G.A.P. potential alcohol is not allowed
• Distillation: distilled, resulting product distillation of wine for alcohol to pisco production, may not have an alcohol content greater than 73 ° Gay-Lussac.
• Content: the Pisco must have a volatile acid content not exceeding 1.5 grams per litre and a minimum of impurities of 3 grams per liter to 100° Gay-Lussac at 20° C of temperature and its sugar content may not exceed 5 grams per litre.
In Chile, it is estimated that the pisco is a strong spirit and that, in general, drinking mixed of other non-alcoholic beverage, usually with a cola (coke and Pepsi), cocktail given to which the name of Piscola, very consumed in the country. Also drink it to a lesser extent with other drinks, such as ginger ale, limalimon, and, occasionally, Orange and other fruit juices or Pisco Sour, like juice with sugar, juice of lemons of Pica and ice. In addition, there are other variants 'sour' with various fruit juices, like Papaya Sour (see section, Serena free below), custard Apple Sour, Sour Mango Cherimoya Alegre Lucuma, well known and tasted in Chile in its commercial or made handcrafted format.

2 Meaning of Pisco

Pisco is a Peruvian city, capital of the eponymous province, which is part of the Department of Ica. You you are born to them and the paracas resided in this territory before the arrival of the Spanish conquistadors, who developed a major port in the area.
Today Pisco is a city known worldwide for its closest tourist attractions, like the national reserve of Paracas or the historical ruins of Tambo Colorado. However, the symbol of Pisco is a drink which is produced in the area and are known, precisely, as pisco.
Pisco is a liquor of grapes that had its origin in the 16th century. The juice of the grapes is distilled in pot stills made of brass and then fermented. Typically, they drink as an aperitif or to use it is to prepare different drinks or cocktails (such as the pisco sour, which carries pisco, lemon juice and other ingredients).
Note that you called Chilean pisco to other alcohol, in this case a brandy made from other kinds of grapes. For many years, Chile and Peru maintain a confrontation by the denomination of origin of the pisco.
It is important to highlight that, beyond these meanings, pisco is a quechua word which can be translated as "bird". That is why, in some regions, used to name a certain species of these animals such as turkeys.
Pisco, finally, is the name given to a Spanish mountain, a Portuguese saw and other geographical locations.

3. Definition and what is Pisco

In the Peru and other countries, pisco is an appellation of origin that is reserved for the alcoholic beverage belonging to a variety of brandy from grapes produced in the Peru since the end of the 16th century. It is the typical of this country, made from the fermented certain grape wine (Vitis vinifera), whose value has crossed its borders, as evidenced by the records of shipments made through the port of Pisco to Europe and other parts of America since the 17TH century, such as England, Spain, Portugal, Guatemala, Panama, and United States of America, since the mid-19th century.
It is one of the Peruvian flag products and only occurs on the coast (up to 2,000 meters above sea level) in the departments of Lima, Ica, Arequipa, Moquegua and Tacna.
On the designation of origin 'pisco', there is a dispute between Chile and Peru.
In the southern quechua language, spoken in much of the Peru to the arrival of the Spaniards, the word pisqu (pronounced [pis.qu], also found in the Chronicles as pisku, phishgo, pichiu) refers to small birds. Part of the name of the toponymy of several regions of the country, both via the southern quechua and other varieties of quechua, where is normally of the form pishqu and the like.
The Peruvian coast has been characterized for hosting huge populations of birds that feed on the abundant amount of fish, especially in the so-called "South boy". In this range there are valleys corresponding to the Pisco, Ica and Grande rivers.
In the Pisco Valley inhabited a group human makes more than two thousand years, highlighted by its ceramics and which, at the time of the inca Empire, was characterized by its remarkable pottery products, called piskos.
Since that time, one of these pottery products were vessels or amphorae, which were used to store beverages of any kind, including those alcoholic. These vessels called piskos.
Thus, the first brandy of grape which occurred in the Peru was stored in piskos, and with the passing of time, this alcoholic liquid acquired the name of its container.

The birth of pisco

Initially, producing grapes went only to wine making, but gradually opened step also liquor. According to the Peruvian historian Lorenzo Huertas, the production of the brandy of grape in the Peru would have started at the end of the 16th century; It also adds studies of American Brown Kendall and the German Jakob Schlüpman realize that "the expansion of the market of wine and spirits has occurred in the last third of the 16th century".
In the Archivo General de Indias is a request made by Jerome de Loaysa and others, to "people in Pisco Valley under certain conditions", which was approved by the Crown Spanish February 10, 1575. In the same file, is copy of a Royal provision of November 26, 1595, which was given to Agustin Mesía de Mora, the title of "notary public, of mines and registries and offices of ships in the port of Pisco, Peru".
Emilio Romero Peruvian researcher points out that, in 1580, sir Francis Drake entered the port of Pisco and requested a ransom the prisoners taken; the villagers to complete rescue paid with 300 botijas of liquor in the area. Subsequently, in 1586, has banned the sale in Panama "cooked wine" from of the Peru, ordered "that in the city of Panama [...] No innkeeper [...] may sell or sell in public or secret no came cooked [...] All that selling in taverns and convenience of these reynos [is] without mixture of cooked"; then is would ban the export of any kind came to Panama, by a disposal of 17 December 1614, prescribes "any person [...]" "it could lead to the Panama City wine of the Peru of any kind".
In 1613 a will that leaves documentary evidence of the production of brandy of grape in this area was recorded in Ica. The Testament was extended by a resident named Pedro Manuel "the Greek", natural of Corfu, dated that year, and that it is guarded in the General archive of the nation in Lima within the notarial protocols of Ica. In that instrument, the resident says own thirty vurney jars filled with liquor, more a barrel full of brandy that terna thirty Bliss botixuelas brandy", more technological tools to produce this Distilled beverage,"[...] a large kettle copper get liquor, with his cover of canon. Two pultayas the one that passes the pipe and another sound that is smaller than the first. "." Anyway, it would be possible to conclude the production of brandy a while ago; in this regard, Lorenzo Huertas notes that it should be taken into account "that, while in 1613 was signed the Testament, these instruments of production existed much before".
From 1617 increased the production of brandy of grape sold on a large scale by the Jesuits in Lima, Arequipa, Cuzco, Ayacucho and Potosi in the high peru.6 Lorenzo Huerta indicates that Brown Kendall and Jakob Schlüpman studies would show that the expansion of the wine and spirits market "managed unused limits in the 17TH century".
The first identification of the liquor with the place - "brandy of Pisco" - would have been carried out in 1630 by the peninsular Spanish Francisco López de Caravantes, exhibiting in their "relationship" preserved manuscript, and is dated at 1630, that "the Pisco Valley, is still the most abundant of fine wines from all over Peru. From there one that competes with our Sherry, so-called "Pisco brandy", by extracting small grape, is one of the most exquisite liquors which is drunk in the world. "."
In a documentary screened by the History Channel, Peruvian anthropologist Jorge Flores Ochoa explains that this brandy of grape began to be developed in the town of Pisco and was distributed along the Peruvian coast, even reaching the Chilean coasts.

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