Peru currently [ when?] exports three times more pisco than Chile. [24] In 2008, Peruvian pisco exports 48 percent more than Chile compared to the year before that, exceeding 1 million dollars, [25] although Chile produces about three times as much pisco as Peru. [26] [2] Chile is also the top importer of pisco from Peru: 34% of the pisco produced in Peru is exported to Chile. [27] Annually, the pisco production in 2013 reached 30 million litres in Chile and 9.5 million litres in Peru. [26] [ dead link] [2] Begins smoothly with a clean and fresh nose. Fruity notes of apple and pear are first to appear and combine with hints of dark (and slightly bitter) chocolate and ripe banana. The finish is clean with a nip of pepper adding spice to the trailing end. Viñas de Oro grow 7 varieties of grape at their vineyard that lies close to the South Pacific coast. For Viñas de Oro Moscatel Pisco only one grape type is used, yes, you guessed it, Moscatel. This is a single grape pisco, which requires approximately 3 kilos of Quebrada grapes to produce a single 750ml bottle of Caravedo Quebranta Pisco.

a b gestion.pe (17 September 2016). "Chile es el mayor comprador de pisco peruano". Gestion (in Spanish). Archived from the original on 11 September 2017 . Retrieved 28 May 2017. In the early 18th century, wine production in Peru exceeded that of pisco. By 1764, pisco production dwarfed that of wine, representing 90% of the grape beverages prepared. [6] With the suppression of the Society of Jesus in Spanish America, Jesuit vineyards were auctioned off, and new owners typically did not have the same expertise as the Jesuits – leading to a production decline. [6]

Monkey Tail (Cola de Mono or Colemono), is a traditional Chilean drink served around Christmas time. [44] Roffe, P., Bilateral Agreements and a TRIPS-plus World: The Chile–USA Free Trade Agreement, Quaker International Affaires Programme, Ottawa. Norma Téchnica Peruana NTP 211.006 (in Spanish), Comisión de Reglamentos Técnicos y Comerciales - INDECOPI, 7th edition, Nov. 2, 2006. Barsol Primero Quebranta is made solely from Quebranta grapes that are grown in the Ica Valley region of Peru and indigenous to the region. 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 It was originally made by the Spanish missionaries during their time spent in South American in the 16th century.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?

Additives: No additives of any kind may be added to the pisco that could alter its flavor, odor, appearance or alcoholic proof. Capel is one of the leading pisco manufactures in Chile, and produce many excellent varieties of pisco using cooperative producers. Their Moai Reservado pisco is made in the Valle de Elqui region of Chile and consists entirely of Muscat grapes.Begins nicely on the palate, with the mellow sweetness of pear, peach and candied citrus skins. White floral aromas of jasmine and rose soon appear to delight. Finishes with smooth, creamy notes and the freshness citrusy/mintiness of lemongrass. Presented in what feels to me to be a prohibition-style bottle with offset green label with the phrase “El Gobernador”, (meaning “the Governor” in Spanish) proudly displayed on the front. Summary

Chilean Pisco still has a regional governance, but the rules are more relaxed. Thirteen types of grapes can be used and once distilled, the Pisco can be unaged, or aged in American, French oak or Rauli, which is a tree native to Chile. 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%. Pisco.co.uk". www.pisco.co.uk. Archived from the original on 5 March 2016 . Retrieved 13 March 2011. Begins with zesty crisp citrus, grape and delicious green apple. You are soon greeted with delicious notes of vanilla, rose and sweet plum. The finish is clean, yet slightly bitter. The processes of making pisco all come from the fermentation of specific grapes called Muscat or Italia grapes. The grapes are then distilled in copper basins. However, before this, the grapes have to go through a process called grape-stomping. Grapes stomping usually occurs in the afternoon to avoid the dry heat on the coast of Peru. A group of men spread around the winepress and stomp on the grapes for about 6 intervals. During this process the men will enjoy their time as they sing, joke around, and have pisco punch. The grape juice then falls into a saturation basin called puntaya. Here the juice will sit for 24 hours. Later, the juices are restored in fermentation tubs. The fermentation process usually lasts 7 days. This is so the natural yeasts in the grape skin take in sugars and process it into alcohol. Usually, the pisco producers will control the temperature of the fermentation so the heat does not increase. Otherwise, the natural aroma of the grapes will evaporate and not give the pisco a certain characteristic that is crucial in high quality pisco. When the fermentation process is over, the pisco is distilled in large copper basins. [30] Ecological concerns [ edit ]Equally, some say that Pisco originated in Chile. There is a Chilean linguist called Redolfo Lenz who says that the word Pisco is of Quechua origin meaning ‘bird’ and was used all along the Pacific coast of the Americas. It could be the case that it has been made in areas that have shifted ownership over time. Australia-Chile Free Trade Agreement, Article 3.12: Treatment of Certain Spirits". Dfat.gov.au. 13 January 2011. Archived from the original on 24 March 2012 . Retrieved 26 March 2012. Gade, Daniel W. (2 December 2005). "Vitivinicultura andina: difusión, medio ambiente y adaptación cultural"[Andean viticulture: dissemination, environment and cultural adaptation] (PDF). Treballs de la Societat Catalana de Geografia (in Catalan) (58): 69–87.