Pisco, the national drink of Peru, is almost a religion in the South American country: it has a national day that is celebrated on the fourth Sunday of July and, if that was not enough, it has been part of the Cultural Heritage of the country for more than 30 years. This distillate has its origin in Spain, when the conquerors of the country arrived in America in the sixteenth century, importing with them the grapes grown in the Iberian Peninsula. Originally the grapes were destined for winemaking, but with those that they did not use, called “Pisco grapes”, they decided to create a brandy that has a fermentation process very similar to wine. They baptised it, say the chronicles of the time, as Pisco, a name from ‘pishqus’, which defined the birds that flew over the sea.
Today, there are three great pisco alternatives: pure, alcohol and green grape, which come from up to eight different grape varieties (quebranta, mollar, criollo black, uvina, muscatel, italy, torontel and albilla). Pisco is the result of a process of craftsmanship and it is forbidden to add any additives.
Pisco is a colourless drink, with floral and fruity aromas. Therefore, bartenders from all over the world see Pisco as the ideal complement to their work: as it is a distilled fruit and not a grain, the sensations and flavours offered by pisco and the possibilities of pairing and combination are practically infinite in the case of the cocktail bar.