Pisco Gatherings "From Diverse Vineyards, Varied Piscos"

 "Tasting remains an essential element in the classification and evaluation of wines & piscos..." Taken from sevilla.abc

From the past...

Pure grape! The expression quickly became popular. It spread from mouth to mouth, and rightly so. A sip of “pure grape” pisco was savored with delight, relishing its fragrant traces and the unmistakable taste of the fruit from which it originated. During the Colonial period and, especially, in the Republic, it was served on occasions of special significance and celebrated without reservation by connoisseurs.

Pisco has also been commercially labeled with that designation, embracing the popular expression. On this, Pedro Ricome notes:
“This term, pisco ‘pure grape,’ is used in all production areas of the country and is applied exclusively to genuine brandies obtained from the distillation of the musts resulting from the fermentation of grapes.”

Pisco is distinguished as “Italia” or “pure Moscatel,” according to the grape variety used in its production; or as “pure Ica” or “pure Moquegua,” referring to its geographical origin.

Fernando Rovira outlines the grape varieties used to make pisco:

“Negra Corriente, Black Creole”: The oldest of the varieties brought by the Spanish. Its berry is round, small, with a somewhat thick skin, fleshy pulp, and very sweet juice. It is also cultivated in southern Chile and California, where it is known as Masson. It is also used in winemaking.

“Quebranta”: A black grape with nearly round berries, tough and thick skin, generally large—though its size and coloration depend on various cultivation factors. Its pulp is fleshy and sweet but slightly rough on the palate. It is the most favored for making “puro,” the name given in Ica to the pisco obtained from this grape. It is also used for winemaking and as a table grape. According to Jorge Donayre Belaunde, this variety is a “natural creation of the lands of Chincha.” It can therefore be considered the quintessential Peruvian variety, as it bears little resemblance to those known elsewhere in the world. Its rusticity has allowed its cultivation to spread widely across most of Peru's wine-producing valleys, characterized by its resistance to the phylloxera insect. On this, Fernando Lecaros states:
“It has been proven that the presence of nodules, and even the insect, phylloxera, on its roots does not result in any reduction in grape production. This resistance to phylloxera makes Quebranta grapevines suitable as rootstocks.”

“Mollar”: Similar to the previous variety, but with thinner and more fragile skin.

“Moscatel”: A black grape with small, round berries; somewhat thick skin, fleshy pulp, and very sweet juice. Although less productive than the others, it yields a very fine pisco with delicate aroma and flavor.

“Italia”: A white grape variety with large, oval berries, thick skin, and fleshy pulp. With a muscat flavor, it owes its name to being introduced to the country by Italian producers. It has been mistakenly identified by some as “Muscat of Alexandria,” but it does not correspond to the characteristics of that variety. It produces a perfumed pisco and highly appreciated sweet white wine, as well as being a pleasant table grape.

“Albilla”: A white grape with small, round berries that yields a very high-quality pisco with a very light aroma. It is also used for white wine. In his 1862 report, Evaristo d’Ornellas shares his opinion:
“When harvested at full ripeness, this grape produces a must superior to that of some others; its cultivation should therefore be generalized in the wine-growing valleys.”

In spanish

From: Chronicles and Accounts Referring to the Origin and Virtues of PiscoTraditional Drink and Heritage of Peru
Banco Latino, 1990

Enero 2025

Where pisco is the only protagonist!

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