Issue link: https://digital.copcomm.com/i/471637
march 2015 / the tasting panel / 73 distillers, it's finding its way into cocktail menus and tasting glasses all over the world. All of this is just fine by Peruvians. It's a cultural heritage they're eager to share with the world. "Pisco makes us Peruvians proud because it reflects our long history and the ingenuity of our people," says Gustavo Meza-Cuadra, Peruvian Ambassador to the United Nations. With the European Union recently recognizing Peru as the official birth- place of Pisco, the world seems poised to hear the story. The Basics So what's inside a bottle of Pisco? It's a specialized form of grape brandy, and it's made according to exacting standards that emphasize purity. Depending on the blend and grapes, Pisco can range from rich, juicy grape notes to elegant, floral grassiness and warm-spice nuttiness. Importantly, Pisco carries an official Denomination of Origin. As with Champagne or Cognac, it may come from only specific regions of Peru, anchored by its namesake port in the coastal province of Ica. There are also strict laws that regulate exactly how Pisco can be made in order to qualify as such. Harvested grapes must be freshly pressed into pure grape juice called mosto—no additional water or sugars may be added (Along with a three- month rest period, these are minimum requirements for Peru's Pisco—brands can then chose to go beyond these basic guidelines). Pisco can only be distilled once, to proof (undiluted), and in a small-batch, discontinuous still. The final product has to be rested in a neutral container like clay, steel or glass for at least three months, to be bottled between 38% and 48% ABV. Peru does not allow any barrel-resting or -aging, unlike Chilean Pisco. These regulations allow the quality of Peruvian grapes to shine—with only one distillation, there is little room for error in the flavor of the final product. Pisco a beautiful example of a terroir spirit, an expression of the soil and environment that produces its grapes. Peru's arid climate, tropical latitude and extensive valleys are terrific for grape-growing, a fact happily discov- ered by the Spanish Conquistadors who brought over the first vines for planting in the late 1500s. With the Andes stretching up through the PISCO GRAPE VARIETIES Non-Aromatic (Spanish origin) Aromatic (Italian origin) Quebranta Italia Mollar Moscatel Uvina Torontel Negra Criolla Albilla