What is Pisco?
Pisco is a world class distilled grape spirit born in South America. Pisco is known for its versatility and aromatic profile. Tied to its local traditions and regulations, production is indicative of rich agricultural tradition and craftsmanship from areas like Peru and Chile.
Grape Varieties in Pisco Production: Importance
The grape variety chosen is of paramount importance in Pisco's flavor, aroma and quality. The different varieties contribute different characteristics that together provide a range of flavors for the consumer. Enthusiasts can truly appreciate how diverse and complex Pisco is — sometimes robust and earthy, sometimes delicate and floral and fruity.
Pisco and Its Grape Varieties: History
Origins of Pisco
The origins of Pisco date back to the 16th century when Spanish colonizers brought viticulture to South America. The region's fertile soil and kind climate allowed for the cultivation of wine and subsequent distillation of spirits. Soon Pisco evolved into a good and practical way of saving overstocked wine, and shortly after, the drink became a staple of the South American culture.
Certain grape varieties were cultivated over time to make the most of Pisco production. From Peru's arid coastal valleys, to the temperate zones of Chile the varieties adapted to the region's terroir. The climate, altitude, and soil of each region impacted the character of the grapes, making for a comprehensive palette of Pisco production.
Major Pisco Grape Varieties
Quebranta
Description: Quebranta is the most commonly used grape for Pisco in Peru, non aromatic and robust. It is thought to be a hybrid of Spanish and indigenous grape species.
Flavor Profile: Quebranta has an earthy, nutty, slightly sweet flavor, creating a full bodied Pisco that is often preferred for cocktails, particularly the Pisco Sour.
Negra Criolla
Description: Negra Criolla is another popular nonaromatic variety sometimes referred to as the 'Mission grape' due to its wide cultivation for its versatility.
Flavor Profile: Floral and fruity, well balanced with a smooth finish. Blended Piscos are often anchored in Negra Criolla.
Mollar
Description: A less common variety, Mollar grape is lighter, and more delicate than the others. However, it's highly sought after for its subtle contribution to Pisco blends.
Flavor Profile: Soft and fruity with a touch of berry, bringing a gentle level of sweetness to the spirit.
Italia
Description: Italia is one of the most aromatic grape varieties and is especially prized for its bold, fragrant profile. It is often used in high-aromatic Piscos as well.
Flavor Profile: An intensely floral, sweet and tropical fruity undertone makes it a standout in single varietal Piscos.
Torontel
Description: Torontel is known for its high aromatic intensity with citrusy, bright flavours.
Flavor Profile: Notes of citrus, subtle floral notes. Crisp and refreshing, this is a good varietal for lighter Piscos.
Albilla
Description: Albilla is a mild, balanced grape, less aromatic, but much prized for its ability to complement stronger grape varieties in blends.
Flavor Profile: Sweetly subtle, gentle hints of fruit, and smooth, neutral finish.
Classification of Pisco According to Grape Varieties.
Pisco Puro
Pisco puro is made from a single grape variety (for example, Quebranta or Italia), as this allows one to truly appreciate the specific flavor and aroma of this grape.
Pisco Acholado
Piscos Acholados employ different combinations of two or more grape varieties usually succeeding in harmonizing twists of acidity and interesting flavors. In this category, the grapes can be aromatic or non aromatic and are combined to produce a harmonious result.
Pisco Mosto Verde
It’s really a premium Pisco from partially fermented grapes with higher concentrations of natural sugar. It produces a sweeter, richer spirit, having an exceptionally smooth texture. Pisco Mosto verde is often considered a luxury expression of Pisco.
Influence of Grape Varieties on Pisco Production
Fermentation Processes
During the production of Pisco, grape variety is an important factor during the fermentation - an important step in making Pisco. A clean, neutral base is made from non aromatic grapes (including Quebranta). Such a base will not obscure, but allow subtle complexities in the spirit to come through during distillation. On the other hand, aromatic varieties such as Italia or Moscatel make for vibrant, fragrant ferments, giving a strong aroma to the final product.
Fermentation kinetics are very closely monitored by producers because different grape varieties need specific conditions for optimal flavor development. The temperature of the fermentation as well the duration are adjusted to maintain the inherent profiles of the grapes.
Distillation Techniques
The artistry of Pisco production is in distillation. The way the different grape varieties behave during this process depends on what alcohol content, flavour concentration and general purity of your spirit will be. If you are using aromatic grapes, there must be a very precise distillation process that captures floral or fruity notes, while if you are starting from non aromatic grapes then the point is to achieve balance and smoothness.
Copper pot stills are used for distilling Pisco, because it helps remove impurities and improves the spirit clarity and taste. Piscos made with single varieties undergo special adaptations in order to emphasize the qualities of the grape being used, and therefore present a variety of flavor experiences.
Aging and Maturation
Most Piscos are unaged, to preserve their fresh and bright grape character, but some producers experiment with very brief maturation. The grape variety is the determining factor when it comes to how Pisco interacts with aging vessels (glass or stainless steel containers). The bright and citrusy character of aromatic grapes such as Torontel may be retained, while non aromatic varieties such as Negra Criolla may gain in depth and richness.
Grape Varieties and Pisco Production in Regional Differences
Peruvian Pisco Regions
The Pisco producing regions of Peru, Ica, Lima, Arequipa and Moquegua have different climatic and geographical conditions. These variations influence the grapes' growth and the resulting flavor profiles:
- Ica: Dry and fertile valleys for Quebranta and Negra Criolla.
- Moquegua: Crisp, aromatic grapes such as Torontel and Italia thrive in higher altitudes.
Chilean Pisco Regions
Chile's Pisco regions, including Elqui, Limarí, and Itata, are defined by their terroir in Pisco production, which shapes the flavor of Chilean Pisco:
- Elqui Valley: Some grapes are grown in high altitude vineyards to produce wines with intense fragrance, such as Moscatel.
- Limarí Valley: Minerality from coastal influence is imparted to varieties such as Albilla.
| Country | Region | Climate | Dominant Grape Varieties | Notable Flavor Characteristics |
|---|---|---|---|---|
| Peru | Ica | Dry, with warm days and cool nights | Quebranta, Negra Criolla | Balanced flavors, moderate acidity, and earthy undertones |
| Peru | Moquegua | High-altitude with cool nights | Italia, Torontel | Bright, citrusy, and aromatic with a crisp finish |
| Chile | Elqui Valley | High-altitude, arid climate | Moscatel, Albilla | Intense floral aromas and a smooth, refined finish |
| Chile | Limarí Valley | Coastal influence, mineral-rich soils | Albilla, Moscatel | Minerality combined with aromatic sweetness |
| Peru | Arequipa | Volcanic soil, moderate altitude | Quebranta, Negra Criolla | Deep, robust flavors with unique earthy qualities |
Comparative Analysis
Peruvian Pisco typically is pure and made using only single distillation techniques (although they don't need to be unblended), whereas Chilean Pisco can be blended, diluted, and aged to a smooth, versatile result.
Tasting Techniques
- Evaluate Aroma: Twist the glass around to let the bouquet of scents out.
- Taste in Sips: Let the spirit sit on your palate and experience the complexity and finish.
- Pair Mindfully: Pair the food (or the cocktails) with the Pisco’s flavour profile to play up the spirit's unique traits.
Conclusion
The grape varieties that give birth to this renowned spirit bring a wealth of diversity and complexity to Pisco. With that, enthusiasts can gain a greater appreciation for the craftsmanship put into each bottle, and myriad ways by which Pisco can be elevated, both in cocktails and culinary experiences.