Pisco ABA Pisco, 50 cl

Product Information

ABA Pisco is a Chilean Pisco made from Muscat de Alexandria grapes grown in the Elqui Valley in the high, clear Chilean Andes. Distilled in traditional copper stills with no additives, this delightful clear brandy retains the true pisco flavour profile. Quebranta grapes are non-aromatic, so best appreciated on the palate as does not give much nose. The Moscatel grapes are harvested, de-stemmed, then fermented for approx 7 – 10 days with no yeast or other additives. The fermented grape juice is distilled once in copper post stills and rested for 10 months in inert steel containers.

Chilcano (Pisco and Ginger Ale), it has variations with lime, blood orange, grapefruit, and pineapple. Pisco is a colorless or yellowish-to-amber colored spirit [1] produced in winemaking regions of Peru [2] and Chile. [3] 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. [4] It had the advantages of being produced from abundant domestically grown fruit and reducing the volume of alcoholic beverages transported to remote locations. [5] Etymology [ edit ] Colonial era amphorae called pisko in Cañete Valley, Peru Peruvian pisco won over 20 gold medals and was named the best liquor of the world in the Concours Mondial de Bruxelles 2011. [28] Chilean pisco [ edit ] A selection of popular Chilean piscos Chilean "Pisco Aviador" label from 1915a b c d e f Lacoste, Pablo (2004). "La vid y el vino en América del Sur: el desplazamiento de los polos vitivinícolas (siglos XVI al XX)"[The vine and wine in South America: the displacement of the wine-growing poles (16th to 20th centuries)]. Universum (in Spanish). 19 (2). doi: 10.4067/S0718-23762004000200005. In the 17th century, production and consumption of wine and pisco were stimulated by the mining activities in Potosí, by then the largest city in the New World. [13] [15] Recession of Peruvian pisco [ edit ] " The town of Ica, land of much wine, the best of the kingdom", painting of 1615 by the Inca painter Guamán Poma in his work "Nueva corónica y buen gobierno". Royal Library, Denmark. [16] Pisco is an un-aged brandy that is made from fermented grape juice, then distilled to produce the final clear spirit. It was originally made by the Spanish missionaries during their time spent in South American in the 16th century. To earn the correct title ‘pisco’, this brandy can only be made in Peru or Chile and must be made only from fermented grape juice. How Is Pisco Made?

Presented in a tall, clear, glass bottle with a drawing of the remaining ruins of the old Hacienda of Santa Cruz de Lanchas displayed on the label. Summary Barsol Supremo Mosto Verde Torontel is made solely from Totontel grapes, grown in the Ica Valley region of Peru, which produces fresh, aromatic pisco with low acidity. Peru's production of pisco remains artisanal and does not alter the physical, chemical or organic properties before bottling. The pisco must be bottled directly after aging, without alteration or adding any product which could alter the odor, flavor or appearance. [ citation needed] Appellation of origin [ edit ] After fermentation and distillation in copper pot stills, the distilled pisco is then rested for 6 months in inert stainless-steel containers. No water, colour or sugar is added to the resulting pisco, so this is pisco as nature intended! The Muscat de Alexandria grapes for ABA Pisco are hand harvested at the end of the summer, crushed, de-stemmed and macerated for 6 hours. There follows a temperature controlled fermentation to produce a basic wine with a residual sugar of 2 g/L and ABV of 12.5 to 13.5%. The wine is then rested for 45 days before it is distilled in1500 Litre Charantais 100% copper pot stills. The distillation process lasts around 8 hours during with the heads and tails of the distillation are discard and only the best, the heart of the distillate is collected. The spirit comes off the still atan ABV of 67-72%.Blazes, Marian. "Pisco, Famous Liqueur from Peru and Chile". About Food. About.com. Archived from the original on 15 September 2014 . Retrieved 23 September 2014. a b c "Producción de pisco marcó récord histórico en 2015"[Pisco production set a historical record in 2015]. El Comercio Perú (in Spanish). 5 February 2016. The vineyard of Bodega San Nicolas is located a few hundred km south of the Peru capital of Lima. It was originally part of the 16th-century Hacienda of Santa Cruz de Lanchas, where Jesuit monks tended the vineyards and produced both wine and pisco.