Wiracocha wrote:G'day Windy,
Having said that, correct Pisco costs an arm and a leg in Aussie now.
Cheers,
W
Wiracocha wrote:
The average Australian(non-South American) would not even know what Pisco is.!! :-/
Cheers,
W
windsportinperu wrote:Probably most of you know about the dispute of the name Pisco between Peru and Chile. Pisco is the name of a port (southern of Lima). In this Port was born the original and unique Liquor from Peru, about 400 years ago
About 200 years ago, Chile was also producing a replica of the Peruvian Pisco, but with another method and very low quality. As you may know, water is added to reduce the level of alcohol
Chile had a wonderful opportunity in 1936, to name his replica (produce in Elqui Valley) as "Elqui". Instead of that, they made the mistake of trying to rename an area of Elqui Valley as Pisco ! This dishonest act has brought to Chile unexpected negative consequences with the passing of time
1º The World already know where was born the Pisco, this has led to Chile, to try to defense something that is indefensible
2º In 2013 The European Union declares Pisco to be original from Peru
3º This 2019 India has recognize Pisco as peruvian, but goes further. It is not allowed for Chileans to sell their replica with the name Pisco .This legal battle took 9 years
It is been an unnecessary dispute created by Chile against Peru. An it is been painful and annoying for both countries to battle on something that should be done well from the beginning. They would be proud of their Elqui, as we are proud of our Pisco
https://www.youtube.com/watch?v=zN4agvh801I
https://theculturetrip.com/south-americ ... isco-sour/
http://en.mercopress.com/2013/11/09/per ... f-in-chile
windsportinperu wrote:I had it several times. No aroma and no flavor
Did you know that they add water to reduce the level of alcohol ?
Formidable 1 wrote: When distilling, it's necessary to add water.
windsportinperu wrote:Formidable 1 wrote: When distilling, it's necessary to add water.
Wrong
windsportinperu wrote:I had it several times. No aroma and no flavor
Did you know that they add water to reduce the level of alcohol ?
Alan wrote: Two different drinks entirely. Peruvian pisco has a much richer flavour. It's a brandy. I am not sure what you'd consider Chilean pisco. As I recall, it has a lesser alcohol content. I didn't enjoy it at all. No body to it.
Alan wrote:windsportinperu wrote:I had it several times. No aroma and no flavor
Did you know that they add water to reduce the level of alcohol ?
Two different drinks entirely. Peruvian pisco has a much richer flavour. It's a brandy. I am not sure what you'd consider Chilean pisco. As I recall, it has a lesser alcohol content. I didn't enjoy it at all. No body to it.
windsportinperu wrote:Multiple distillation lower the quality of Pisco, and you are right at the end process Chile add water. A very poor method to obtain good quality Pisco
Pisco made here is an art. It has aroma and flavor. Try Pisco type "Mosto Verde". The fermentation is only 5 to 7 days and uses about 10kg of grape per liter ! . Another type is "Pisco Acholado"
Chile itself import about 40% of all the production of Peruvian-Pisco !
Formidable 1 wrote: In Chile, Peruvian pisco is labeled aguardiente or destilado de uva.
windsportinperu wrote:Formidable 1 wrote: In Chile, Peruvian pisco is labeled aguardiente or destilado de uva.
You are right. And at the moment they drink it as Pisco-Sour , they know they are drinking Pisco, Ironic, Isn't it ?
windsportinperu wrote:Brandy is a distillation of grapes, right. But if they add water.. Is it still a brandy ?
P.S. Technically speaking Pisco (in Peru) belongs to the family of brandy , but with a unique method of production. For example it is distillated once - just one time
Formidable 1 wrote: It's because Peru does not meet the denominación de origen requirements in Chile.