Modern Pisco is quite different from the crude spirit it once was, although the traditional production methods are still practiced. There are currently seven grapes used to create different varieties of Peruvian pisco (Quebranta, Torontel, Moscatel, Italia, Albilla, Uvina and Negro Corriente), and each type produces a unique result. After the harvest, the grapes Autres Equipes are cleaned, pressed and fermented for 18 days, resulting in a light bodied wine with a low alcohol percentage. This wine is then distilled in gas heated copper pot kettle stills, where it transforms into a pure, clear spirit with a Polo France much higher alcohol content. However, to achieve the final product Peruvian Pisco is not aged, but rested for a minimum of three months in glass, stainless steel or copper tubs that preserve the natural properties of the Pisco. It is then bottled without any added ingredients - including water. According to tradition, the Pisco must be untainted and bottled at its original proof.
One of the most noted Pisco producers in Peru is Macchu Pisco, a family-run company that creates premium Andean Pisco by combining modern technology with traditional production methods. After the grapes are hand-harvested they are pressed by foot - a Polo tradition the family has maintained Maillot Euro 2012 through the years. Unlike many other grape-based spirits, the pressings are then discarded and only the first extract is used to create the Pisco. This care and dedication is evident in Macchu Pisco and La Diablada Pisco, two of the company's award-winning releases. First try them neat and then whip up a Pisco Sour! This refreshing cocktail is so popular that in Maillot Enfant 2003, Peru declared the first Saturday in February Pisco Sour Day!
Pisco Sour
1 1/2 oz. Pisco
1/2 oz. fresh lemon juice
1 tsp sugar
1/2 egg white
1 dash Angostura bitters
Shake with ice and strain into a cocktail glass.
Cheers from DrinkUpNY!
