“pisco (Pisco), a city on the west coast of Peru. Named as a production sitevintage It is an ancient city that connects local grapes, culture, and winemaking processes that combine culture and technology developed in the Inca Valley. Lasted since the 9th century and is unique to one ofPeru….”
Considered as the first person to apply for registrationgeographical indication or GI After Thailand has a law to protect GI, it is possible that Peru wants to prepare before liberalization with Thailand (FTA).
Peru For most Thai people, they are known as machu picchu (Machu Picchu) as one of the 7 wonders of the modern world selected in 2007 as pisco liquor will only be known in real beverage circles
pisco not justdistilled spirits If it represents the culture of Peru Be part of a civilization that has been passed down for hundreds of years.
The city of Pisco is on the west coast of Peru. or south of Lima, the capital city It is an ancient city since the Inca period. Peruvians say that Pisco may have been born here. and named following the city
Importantly, saying that Pisco isPeruvian national drink (National drink of Peru) although other places will produce some But the best quality pisco is only in Peru.
I have to say this because there has always been controversy. Between neighbors is that Chile. Who exactly does Pisco belong to? But Peru would have at least the advantage of having Pisco, and here I’ll talk mainly regarding Peruvian Pisco.
The word Pisco comes from the Quechua language, an indigenous people of Inca Peru. But its meaning is still a matter of debate. Some legends say it refers to a kind of bird. Some legends say it refers to clay pots. used by the Quechuahookah (Chicha) A strong local liquor, which may be more suitable because many Pisco labels have the image of the pot.
Pisco is a liquor distilled from grapes. The most popular is Muscat, which was brought to Peru by the Spaniards. who came to rule Peru for a period It is mainly grown in two regions in South America, around Pisco, Peru, and central Chile, and is called Zona Pisquera, referring to the geographical and climatic control zone. It is the only Pisco production area in Chile.
The production of pisco is roughly following distillation, it must be aged (aging). In the past, it was aged in earthenware jars (Amphorae) or wooden barrels. This aging is important. Current regulations mandate that Pisco must be aged for at least three months in glass, stainless steel, or any other chemically unaffected material. Do not allow adding anything, regardless of smell, color, taste and alcohol content. (part of the type of pisco And the division by alcohol level will not be discussed here. If there is an opportunity, it will be presented in the next opportunity)
Peruvian Pisco Distillation Most use copper pot stills, similar to the distillation of single malt Scotch whiskey. More than continuous stills, like vodka, and unlike Chilean pisco, there is no dilution. because it will be bottled directly from the distillation pot, for example.
Peru’s Pisco There is a requirement that it be done from a controlled area. The only five denominations of origin (DO) declared by the government in 1991 are Lima, Ica, Arequipa, Moquegua and Tacna (only in the Locumba Locumba, Sama and Caplina valleys), most of which are along the Pacific coast. It has an altitude of 2,000 meters above sea level.
I’ve talked to experts. Chilean pisco alcohol is light. and sweeter than Peru’s like a thin waisted girl, whilePeruvian pisco is intense, intense, dry, and high in alcohol. plump and plump like a woman with a big bust Therefore, it is liked by drinkers around the world like that.
drinking pisco different But the most popular is the name cocktail. Pisco Zour (Pisco Sour) Made with pisco, followed by lime, yellow or green, whichever you like, egg whites, syrup and native bitters such as Amargo bitters or Angostura bitters, shaken and served in a cocktail glass. Add egg whites to add bubbles to make it smooth and inviting to drink.
Legend of the Pisco Zour In Peru, it was discovered in the 1920s in a bar called Bar Morris in Calle Boza 847, Jion de la Union, Lima, Peru’s capital. The ingredients listed in the old documents included pisco, egg white, lime juice, simple syrup, bitters. But it became popular when Bolivar and Maury hotels used it as a welcome drink for foreign guests.
Traditional pisco sour
First Saturday of February every year Countries in South America will organize National Pisco Sour Day (National Pisco Sour day) held a fun celebration. with more variety of pisco recipes and ingredients added from the past Full of colors and a variety of decorations.
pisco liquor It is another example of local liquor. originated from the wisdom of the villagers Before developing into a national and global drink bringing huge amounts of money into the country’s economy
which our house can do and not lost to any nation in the world But what we can’t do is the lack of management in various areas.
