Pisco Chile

Pisco Sour

diDigital — Thu, 01 Dec 2011 19:48:16 +0000

Ingredients:

90 cc Pisco
30 cc Lemon juice
1 Slice of ginger
1 Spoonful of Powdered sugar
3 Ice cubes

Preparation:

Add all the ingredients in a liquidizer and liquidize around 30 seconds.
Pour filtering the mix in a Flute Cup.

Pisco Papaya Infussion

diDigital — Thu, 01 Dec 2011 19:46:59 +0000

Ingredients:

60 cc Pisco
1 Sliced Papaya
30 cc Papaya syrup
8 Cedron leaves
10 cc Lemon Juice
30 cc Tonic water
5 Ice cubes

Preparation:

In a Tumbler glass (long) add the all ingredients, except tonic water and soak to unify the flavor.
Fill the glass with ice and pour tonic water while mixing.

Pisco Berry Dreams

diDigital — Thu, 01 Dec 2011 19:45:43 +0000

Ingredients:

40 cc Pisco
20 cc Pear fresh juice
20 cc Raspberry fresh juice
10 gr. Blackberry jam

Preparation:

In a Cocktail shaker add all the ingredients. Shake energetically around 15 seconds.
Filter with a fine strainer and pour in a Martini Cup.

Pisco Strawberry

diDigital — Thu, 01 Dec 2011 19:44:24 +0000

Ingredients:

45 cc Pisco
30 cc Strawberry juice
2 Sliced Strawberries
1 Strawberry
15 cc Light Milk cream
1 Spoonful of Brown Sugar
5 Ice cubes

Preparation:

In a Cocktail shaker with ice, add all the ingredients. Shake energetically around 15 seconds.
Pour in a glass with ice.
Decorate with cinnamon and a strawberry.

Pisco From the Garden

diDigital — Thu, 01 Dec 2011 19:43:00 +0000

Ingredients:

50 cc Pisco
15 cc Strawberry juice
10 Radish slices
5 Albahaca leaves
20 cc Cane Syrup
Mandarin Soda
6 Ice cubes

Preparation:

In a Tumbler glass (long) add the all ingredients, except mandarin soda and soak to unify the flavor.
Fill the glass with ice and pour mandarin soda while mixing.
Decorate with a bunch of albahaca leaves the surface.

Pisco Hot Citrus

diDigital — Thu, 01 Dec 2011 19:34:15 +0000

Ingredients:

50 cc Pisco
1 Red Chili
15 cc Lemon juice
300 cc Cane Syrup
Citrus Soda
4 Ice cubes

Preparation:

In a Cocktail shaker with ice, add all the ingredients, except Citrus Soda. Shake energetically around 15 seconds.
In a Tumbler glass (long) with ice, add the red chili opened and pour the cocktail shaker mix. Add Citrus Soda.

Pisco Salvia Fresh

diDigital — Thu, 01 Dec 2011 19:32:47 +0000

Ingredients:

50 cc Pisco
6 Salvia leaves
30 cc Grapefruit juice
3 Slices of Fresh Grapefruit
30 cc Cane Syrup
4 Ice cubes

Preparation:

In a Cocktail shaker add all the ingredients. Shake energetically around 15 seconds.
Pour in a glass with ice and filtering with a fine strainer.
Decorate with a slice of grapefruit and a leaf of Salvia.

Pisco Apple Ginger Sour

diDigital — Thu, 01 Dec 2011 19:19:08 +0000

Ingredients:

90 cc Pisco
30 cc Lemon juice
1/3 Green Apple
1 Slice of fresh Ginger
1 Spoonful of Powdered sugar
4 to 5 Ice cubes
A slice of Green Apple, for decoration

Preparation:

In a liquidizer add all the ingredients. Liquidize around 30 seconds.
Filter the liquid with a fine strainer and pour in a Martini Cup.
Decorate with half a slice of green Apple.

Varieties of Pisco

admin — Fri, 25 Nov 2011 15:31:12 +0000

According to Chilean law it can be distinguished four varieties of pisco depending on the alcoholic graduation (amount of alcohol in relation to the volume) present in them, which are:

30°: Traditional Pisco

35°: Special Pisco

40°: Reserved Pisco

43°: Great Pisco

Additionally to this classification, is possible to differentiate varieties of pisco based on the treatment given to the alcohol after its distillation.

If the alcohol extracted is stored in noble wood for a period not less than 180 days, the resulting product can be classed as “Pisco de Guarda”, which are identifiable by their colors slightly toasted.

In case that alcohol is stored in noble wood for over 360 days, this will be called “Aged Pisco”, this will mark even more wood’s features in the product’s color and flavor.

If is desired for alcohol to maintain the qualities transmitted by the grape, is stored in stainless steel or wood that does not interact with it, creating a transparent pisco, ideal for a wide variety of cocktails.

The Journey of the Grape

admin — Fri, 25 Nov 2011 15:30:25 +0000

After decades of experience, the processes by which Pisco is produced have been regulated to protect its quality. But the traditions of each Pisco producer, give their products a distinctive touch.

Harvest

The harvest of grapes, a process that is carried out by hand, is a fundamental part in the production of pisco, because it should be done at the right time, which is when the fruit reaches the desired level of sugar.

Winemaking

This starts by squeezing the grapes just enough to not destroy the seeds, which would contaminate the juice flavor. Since the previous process does not extract all the juice, is usual to press gently the solids, in order to get more juice.

Fermentation

This process is accomplished by obtaining wine from the resting of the grape juice with yeast, which converts the sugar present in it, in alcohol.

Distillation

Distillation is carried out in alembics, in which the wine is heated to a temperature enough to evaporate the alcohol, but not as high as to evaporate other substances like water. To obtain a higher quality alcohol, the first and last obtained alcohol from the process is discarded.

Resting

This is a process in which alcohol is stored for a period of not less than 60 days. This stage will determine many characteristics of Pisco, depending on whether it rested in wood or stainless steel and for how long.

Bottling

Final stage of this virtuous process that, some pisco producers still do by hand. In a glass bottle is enclosed the spirit of the valleys of Chile to take it to your table.