By
Alli Sinclair
Working
in an Irish pub in Peru had its advantages—happy hour ran for two, alcohol was cheap,
and it was the perfect place to meet tourists from around the world. Before I
was let loose to serve in the bar, I had to learn to make a mean Pisco Sour and
luckily, this entailed taste-testing my efforts (although some were decidedly
atrocious).
I
got the hang of making the perfect Pisco Sour so quickly my boss thought I was
Peruvian in a past life. But the Chileans that graced the Irish pub didn’t
think so. They’d tut-tut my boss for allowing the gringa to make a drink with Peruvian pisco (even though the
Chileans were in Peru).
Many
Chileans lectured me as to why Chilean pisco was better and how the Peruvians
stole their drink and claimed it as their own. It didn’t take long for me to
figure out Peruvians and Chileans happily engaged in long-standing arguments
about borders, football, food (check the Cerviche Wars here) and, of course, pisco.
I
tend to be a fence sitter in these situations because it doesn’t pay to get
either party offside. After all, I’d been a guest in both their countries and
planned to spend more time in each. So depending on which country I was in, I’d
nod and say, “Yes, yes, your pisco is much better than theirs.” We’d clink
glasses, down the potent alcohol, and shake our heads at the disgraceful
behavior of the neighboring country trying to steal the precious Pisco name.
Depending
on where your pisco is from the grape brandy ranges from clear to amber in
color. Developed by the Spanish settlers in the 16th century, pisco
replaced orujo, a pomace brandy imported from Spain.
Chilean
pisco is produced in the Elqui Valley, in the Andes. The Muscat grape is mostly
used, although some vineyards prefer Pedro Jiménez or Torontel. The pisco is double-distilled
in copper pot stills and the end result ranges from 60 to 86 proof. Yowza!
There is Regular, Control, Special, Reserve, and Great Pisco with the Regular a
poor cousin to the others.
Peruvian
pisco is produced in copper pot stills also and is made with grapes grown in
the regions of Ica Valley, Pisco and Ica. Yes, Pisco is the name of a river as
well as a town in Peru, another handy point in the Peruvian’s argument about
where pisco originated. In Peru there is Puro (Pure), Aromáticas (Aromatic),
Mosto Verde (Green Must), and Acholado (Half-breed) varieties of pisco.
Peruvians
love their pisco so much they have set aside the first Saturday of February for
El Dia Nacional Del Pisco Sour (National
Pisco Sour Day) and participants wear red and white, the colors of the Peruvian
flag. When the national anthem is played, whoever is drinking pisco must finish
the drink as sign of respect.
If
you’re willing to delight your taste buds, I suggest you click here
for an array of pisco recipes.
Hmmm….
I’m a tad thirsty. It’s five o’clock somewhere in the world, right? Cheers!
Very diplomatic of you to stay out of the culture wars, Alli! I have a bottle of pisco that has been begging me to open, so I will try some of those recipes.
ReplyDeleteWhen you try the recipes, do tell! Ah, the culture wars are always interesting (as long as I'm not involved!)
DeleteHave only had them in Chile, but definitely tasty!
ReplyDeleteYes, they are awesome. You might need to try a Peruvian one to balance it out. ;-)
DeleteAll this time I never knew the Chilcano was with ginger ale!!! BUT I did know you were always the best at pouring them :)
ReplyDeleteAw, thanks Jane. I did have lots of practice! Happy Hour was always manic!
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