Peruvian & Chilean Pisco

Pisco, a clear grape brandy, has been the source of a longstanding feud between Peru and Chile over the ownership of the spirit's name and origin. Both countries claim to be the birthplace of pisco, and each has its unique style and production process. In this article, we will delve into the history of pisco, the differences between Peruvian and Chilean pisco, and how they are used in modern times.

History

Pisco's origins can be traced back to the 16th century when Spanish conquistadors brought grapevines to the South American continent. They began distilling wine into a brandy-like spirit, which they called "pisco," named after the town of Pisco in Peru. The spirit quickly gained popularity in both Peru and Chile, with each country developing its distinct style.

Peru claims to be the birthplace of pisco, citing evidence of production dating back to the 16th century. In contrast, Chile argues that the first distillation of pisco occurred in the town of La Union in the 18th century. The feud between the two countries over the ownership of pisco's name and origin has been ongoing for over a century, with both countries seeking to protect their cultural heritage.

Production Differences

One of the main differences between Peruvian and Chilean pisco is the grapes used in production. Peruvian pisco is made from eight specific grape varietals, including Quebranta, Italia, and Moscatel, while Chilean pisco can be made from a broader range of grape varietals, such as Pedro Jimenez and Torontel. Peruvian pisco is also distilled to proof, meaning it is bottled at the same alcohol content as when it is distilled, while Chilean pisco is diluted with water before bottling.

Another significant difference between Peruvian and Chilean pisco is the distillation process. Peruvian pisco is distilled in copper pot stills, while Chilean pisco is typically distilled in column stills. Copper pot stills produce a more aromatic and flavorful spirit, while column stills produce a lighter, more neutral spirit.

Flavor Profiles

Peruvian and Chilean pisco have distinct flavor profiles, primarily due to the grape varietals used in production. Peruvian pisco tends to be more full-bodied and aromatic, with fruity notes such as apricot, peach, and grapefruit. Chilean pisco, on the other hand, has a more subdued flavor profile, with floral and citrus notes such as lemon and orange peel.

Modern Use

In modern times, pisco has gained popularity as a base spirit in cocktails. Peruvian pisco is often used in traditional cocktails such as the Pisco Sour, while Chilean pisco is used in cocktails such as the Piscola, which combines pisco with cola.

Pisco has also become an important export for both Peru and Chile, with each country seeking to promote its distinct style of pisco on the international stage. The feud over the ownership of pisco's name and origin continues, with both countries actively seeking to protect their cultural heritage and promote their style of pisco.

In conclusion, while the feud between Peru and Chile over the ownership of pisco's name and origin may continue, both countries can agree on the importance of pisco as a cultural heritage and an essential part of their national identity. The differences between Peruvian and Chilean pisco highlight the importance of grape varietals, distillation processes, and flavor profiles in producing a unique and distinct spirit. As pisco gains popularity on the international stage, it will be interesting to see how each country seeks to promote its distinct style and defend its cultural heritage.