Pisca

pisca

pisca



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Pisco is a colorless or yellowish-to-amber colored brandy produced in winemaking regions of Peru and Chile. Made by distilling fermented grape juice into a high-proof spirit, it was developed by 16th-century Spanish settlers as an alternative to orujo, a pomace brandy that was being imported from Spain. It had the advantages of being produced from abundant domestically grown fruit and reducing ...

The oldest use of the word pisco to denote Peruvian aguardiente dates from 1764. The beverage may have acquired its Quechua name from the Peruvian town of Pisco – once an important colonial port for the exportation of viticultural products – located on the coast of Peru in the valley of Pisco, by the river with the same name.

There will never be a specific geographical designation when it comes to the branding of pisco. There will almost never be a label that says “Peruvian pisco” or “Chilean pisco” as there is a special agreement for protection of the beverage. This agreement prohibits many kinds of branding that suggest country names.

In the Medical Lexikon of Robley Dunglison (1858) it is stated that, following observations of Swiss Johann Jakob von Tschudi: In Peru, the common brandy obtained from grapes is the Aguardiente de Pisco, so called because shipped at the port of Pisco.

Jump to navigation Jump to search. For other uses, see Pisco (disambiguation). Pisco is a colorless or yellowish-to-amber colored brandy produced in winemaking regions of Peru and Chile.

Historians state that the first grapes ever imported was in 1553. Then in the end on the 16th century, the production of pisco started. After the process of fermentation and distillation the juice from the grapes was then made in to liquor.

Pisco is a colorless or yellowish-to-amber colored brandy produced in winemaking regions of Peru and Chile. Made by distilling fermented grape juice into a high-proof spirit, it was developed by 16th-century Spanish settlers as an alternative to orujo, a pomace brandy that was being imported from Spain.

Large-market countries (e.g., the European Union, the United States, France, Italy, Mexico, Canada, Australia, etc.) generally allow products of both Peru and Chile to be identified as "pisco". The European Commission considers that pisco originates from Peru, but also allows the term to be used for products from Chile.

The beverage may have acquired its Quechua name from the Peruvian town of Pisco – once an important colonial port for the exportation of viticultural products – located on the coast of Peru in the valley of Pisco, by the river with the same name.

Pisco was also popular in the US, in San Francisco and nearby areas of California during the Gold Rush in the late 1800s and early 1900s.In 1933, Chile was exporting good quality wines.

As further protectionist measures, the Crown forbade exportation of Peruvian wine to Panama in 1614 and Guatemala in 1615. In 1572, Santa Maria Magdalena, a town in Peru, had a port by the name Pisco. Pisco became a crucial route for distribution of an alcoholic beverage: aguardiente.

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