ABA Pisco is produced by the Aguirre family in the Elqui Valley, located in the Chilean Andes. They use the finest locally sourced Muscat grapes that are grown using traditional farming methods unchanged for hundreds of years. Meehan, Jim (2010). History of Pisco in San Francisco. CreateSpace Independent Publishing Platform. ISBN 978-1452873015. All About Pisco – Museo Del Pisco". Archived from the original on 1 October 2020 . Retrieved 13 May 2019. Viñas de Oro grow 7 varieties of grape at their vineyard that lies close to the South Pacific coast. For Viñas de Oro Moscatel Pisco only one grape type is used, yes, you guessed it, Moscatel.

Using copper pot stills, their pisco is twice distilled to squeeze out every last drop of spirit available. This process creates an extremely clean and crisp experience. This is a premium pisco that won ABA a gold award at the 2004 San Francisco World Spirits Competition. Presented in what must be the best pisco bottle ever! Shaped like the Moai statues on Easter Island, this bottle literally stands head-and-shoulders above the rest. Would make a fantastic gift. SummaryMosto Verde Quebranta Pisco is made using the Quebranta grape, which is the strongest of all pisco grape varietals. 10 kilos of Quebranta grapes are used to produce a single 1-litre bottle of this premium pisco. Pisco sour, which originated in Lima, is prepared with egg white, lime juice, simple syrup, and bitters. The Chilean version usually has no bitters. [46]

Other origins for the word pisco have been explored, including a Mapudungun etymology where "pishku" has been interpreted as "something boiled in a pot", which would relate to the concept of burned wine (Spanish: vino quemado). [11] Main article: Peruvian Pisco Bottles of Peruvian pisco Compositioned picture of two bottles of Pisco produced in Peru The term influenced the Mexican Spanish use of the slang term pisto to denote distilled spirits generally. [ citation needed] History [ edit ] Early Aguardientes [ edit ] Zones of pisco production as established by Peruvian and Chilean law in red; the Department of Tarija, Bolivia, where most singani is produced in green Equally, some say that Pisco originated in Chile. There is a Chilean linguist called Redolfo Lenz who says that the word Pisco is of Quechua origin meaning ‘bird’ and was used all along the Pacific coast of the Americas. It could be the case that it has been made in areas that have shifted ownership over time. Additives: No additives of any kind may be added to the pisco that could alter its flavor, odor, appearance or alcoholic proof.The right to use an appellation of origin for pisco is hotly contested between Peru and Chile, though historians generally believe that pisco originated from Peru. [32] Chilean pisco must be made in the country's two official D.O. (Denomination of Origin) regions—Atacama and Coquimbo—established in 1931 by the government. Australia-Chile Free Trade Agreement, Article 3.12: Treatment of Certain Spirits". Dfat.gov.au. 13 January 2011. Archived from the original on 24 March 2012 . Retrieved 26 March 2012. Peruvian Pisco is governed by a stream of traditionalist rules and regulations. They can only be made using eight types of grape (four aromatic and four non-aromatic). It can only be made within certain regions. Once distilled the Pisco is rested in glass jars for three months to allow the flavours to meld. Nothing is added, not even water. There are three types: ‘Pisco Puro’, which is made with one variety of grape. ‘Pisco Acholado’, which is made with a variety of grapes, with the potential for an enormous array of nuances. Lastly, there’s ‘Pisco Mosto Verde', or ‘green must’, which is made from grapes that are only partially fermented before distillation, therefore sweeter and more costly, as it takes more grapes to produce. Peruvian pisco won over 20 gold medals and was named the best liquor of the world in the Concours Mondial de Bruxelles 2011. [28] Chilean pisco [ edit ] A selection of popular Chilean piscos Chilean "Pisco Aviador" label from 1915