Piscologia | pisco
59
archive,tag,tag-pisco,tag-59,qode-restaurant-1.0,ajax_fade,page_not_loaded,,select-theme-ver-4.1,wpb-js-composer js-comp-ver-5.2,vc_responsive

The (not-so) New Kids on the Block: Pisco and Mezcal

There are many parallels between the histories and cultures of Peru and Mexico, the crowns of the New World. Before the arrival of the Spanish, the Incas, Aztecs and Mayas had exceptionally advanced cultures. They were sophisticated astrologers, mathematicians, engineers and culinary experts. Today, Peru and Mexico not only share the Spanish language (and have many unique indigenous languages), but they both have immense pride in their national spirits, Pisco and Mezcal.

 

Fascinated by this socio-historical connection, our partner Kami Kenna loves combining Pisco and Mezcal in creative cocktails. We have highlighted one of her masterful creations, “The Meeting of the Minds” and the methodology behind it.

 

Kami: “When I think of Mezcal, the words ‘rustic, authentic, wild, alive, proud, terroir, historic’ come to mind. I associate words such as, ‘rustic, strict tradition, elegant, expressive, proud, terroir, historic’ with Pisco. I like to consider these concepts when creating combinations with both liquors. The flavors fit into this narrative and I play with proportions of the drink until they fill their starring roles.

 

When creating a cocktail, I like to pick a theme to help narrow my thoughts. If I incorporate a second base spirit, it’s important for me to understand their flavors individually and then together. I ask myself what other flavors can I combine to add interest and to highlight them.

 

In this case, I had a French 75 on my mind, so for sparkle, I grabbed a bottle of Txakolina – a delicious Basque wine. For this cocktail, I used the ‘rosado’ version, which worked perfectly as a topper and added the effervescent texture required for a French 75 style drink. It’s no secret that pineapple, lime and pisco make a dreamy Pisco Punch. For this cocktail, I decided to use a caramelized pineapple gomme syrup with clove and cardamom to add depth to hold up to the mezcal, a sweet and creamy Espadín with hints of mesquite from the roasting process. I was ecstatic with the final result, a cocktail I named “Meeting of the Minds”. I hope you enjoy this cocktail as much as I do!

 

Meeting of the Minds 

 

PiscoLogia Acholado-1 oz 

Mezcal Tosba- 1 oz 

Caramelised Pineapple Syrup- 1 oz

Fresh lime juice-1 oz 

Txakolina Rosado -1 oz 

 

Shake all ingredients together, top with Txakolina Rosado. Serve up. ¡Salud!

 

Enjoying Peruvian Pisco in Okinawa: A Historical Perspective

Maurice Dudley From Blue Habu

 

PiscoLogía Pisco Acholado recently reached the shores of Okinawa and into the hands of Blue Habu Trade Group. This newly founded relationship with Blue Habu is not only an important milestone for both parties; it also symbolizes a deep-rooted cultural bond between Okinawa and Peru.

 

The connection between Peru and Okinawa dates back to the early 1900’s, when vast quantities of Okinawans left their homes in search of a better life. Many settled in South America. In Peru, they formed communities in the coastal areas, where they cultivated agricultural fields to provide for their families. This influx of Okinawans enriched the Peruvian culture in innumerable ways, including the diversification of food and the creation of “Nikkei”, the fusion of Japanese and Peruvian cuisine.

 

Currently, the alliance between Okinawa and Peru remains just as strong, manifested in the exchange of goods and movement of people. Because of this historical significance, we at PiscoLogía are especially proud to be working with Blue Habu Trade Group.

 

So, if you have the pleasure of visiting Okinawa, be sure to get your hands on some PiscoLogía and reflect on this very important part of history!

 

 

Sources:

Mitchell, John. “Welcome Home, Okinawa”. Japan Times. 22 October 2016.

Hatlestad, Kari, “Peruvian Food: the Social and Cultural Origins of Peruvian Food” (2017). University Honors Theses. Paper 367.