Terroir of PiscoLogía Pisco- Tradition

 

Tradition is what makes PiscoLogía’s terroir truly exceptional. From spiritual rituals in the vineyard to labeling the bottles, everything Nati does ensures that her unrivaled craft that shows in every bottle.

In August, after hand-pruning every vine, Nati gives thanks to Pachamama, the Mother Earth of the Incas. This spiritual practice ensures harmony in the environment and a plentiful growth cycle.

The grapes receive individual care when they are hand-picked and hand selected, only the finest will be crushed and transformed into wine by fermentation by native yeasts.

Then in distillation, her insight and scientific knowledge tell her when to cut the heads from the tails, how to manage the calientavinos to save energy and how to care for the pisco during the resting phase.  Her copper pot still is the device that allows her to express her skill, allowing all the factors that make our terroir shine through in every bottle of PiscoLogía.

The conversion of wine to pisco is much more than a scientific process; it’s a manifestation of Nati’s skill and intuition, resulting in the maximum expression of terroir in every bottle.

 

 

Terroir of PiscoLogía Pisco- The Humboldt Current

Most of the world’s premium wine production takes place between the 30th and 50th parallels of the Southern and Northern Hemispheres, where temperate conditions are conducive to grape growing. Growing healthy grapes outside of those parallels can be extremely difficult.

So how are we able to produce healthy pisco grapes in Azpitia, located at 12° S in the Tropic of Capricorn? The answer lies in an oceanographic phenomenon called the Humboldt Current.

The Humboldt Current is a cold ocean current that flows north along the western coast of South America. When the Current brings frigid waters from the Southern Chile to Northern Peru, it cools the ocean & creates dry, chilled air. This is why the Peruvian coastline is so arid. Where a dense jungle would normally lie, sand dunes and cacti line the coasts, creating very favorable wine-making conditions.

Upwelling that occurs when the cool current meets tropical waters brings rich nutrients to the surface, creating an irresistible feast for Peruvian birds. In the 16th Century, people dedicated a portion of the coast to the abundant bird population by naming the area “Pisco”.

Because of this fascinating phenomenon, we can grow grapes in optimal conditions and produce the high-quality wine that we distill to make PiscoLogía.

 

Terroir of PiscoLogía Pisco- The Pacific Ocean Breeze

 

PiscoLogía’s vineyards are located 4 miles from the Pacific Ocean at 200 meters above sea level. This proximity and altitude create a perfect storm in the evening, when the ocean breeze channels through the Mala River Valley to reach our vineyards, reducing the temperature surrounding our vines.

This cooling phenomenon provides us with grapes with higher acidity levels. Grapes with higher acidity create a more balanced wine, the wine we use to make PiscoLogía!

Terroir of PiscoLogía Pisco- Salty Wine, Briny Pisco

 

Vineyards near the coast are exposed to the tiny particles leftover from evaporated ocean spray droplets. Air currents carry the particles from the sea, depositing them on grape skins and the soil.

They then blend into the batch during production. Because wine is distilled only one time to make pisco. many characteristics of the wine shine through in the final product. When Distilled one time, A briny, minerally wine will create a pisco with similar descriptors.

This brackish mist is just like the natural yeasts in our vineyards in Azpitia. They are floating in the air, forming the uniqueness that is our terroir.

PiscoLogía anuncia lanzamiento de Curso Certificado de Pisco en castellano

Certificado pisco, pisco certificate spanish

El curso en línea interactivo es el primero en ofrecer certificación en pisco en español; la inscripción es gratuita para todos los estudiantes

 

El curso Certificado de Pisco, creado y mantenido por Pisco PiscoLogía, ahora está disponible en castellano. La capacitación virtual incluye evaluación, foros y certificación, además de ofrecer capacitación en inglés relacionada con el pisco. Para celebrar el lanzamiento, el curso estará disponible de forma gratuita para todos los estudiantes.

“Después de lanzar con éxito el curso Certificado de Pisco en inglés, nos dimos cuenta de la demanda de una versión en español. Ahora los hispanohablantes de todo el mundo pueden acceder a nuestro contenido. Esperamos traducir y localizar contenido en más idiomas en el futuro, ya que nuestro objetivo es hacer que la información sobre el destilado peruano sea más accesible para todo el mundo”, dijo Meg McFarland, fundadora del curso Certificado de Pisco.

Además de las 29 lecciones y sus correspondientes actividades, cuestionarios y exámenes, el curso ofrece lecciones de inglés para estudiantes de habla hispana. “Esperamos que las actividades de vocabulario en inglés y comprensión auditiva brinden a los hispanohablantes más herramientas para que puedan enseñar a otros sobre el pisco. Esto, a su vez, ayudará a seguir difundiendo información sobre esta excelente bebida”, dijo Kami Kenna, cofundadora de PiscoLogía y del Curso Certificado.

El curso está disponible de forma gratuita durante un tiempo limitado en ambos idiomas. Los estudiantes pueden registrarse en: www.piscocertificate.com. Envíe un correo electrónico a info@piscocertificate.com para obtener más información.

 

Sobre PiscoLogía 

PiscoLogía Quebranta, un pisco puro de Perú, ganó una Medalla de Oro en 2019 en el concurso de Women’s Wine and Spirits en Londres.

PiscoLogía Acholado, una mezcla de piscos Italia y Quebranta, fue premiado una Medalla de Oro en el Concurso SIP en California, EE.UU. Ambos piscos se hacen en la Denominación de Origen de Lima (Azpitia) por la maestra destiladora, Nati Gordillo.

Acerca del curso de certificado de pisco

 Lanzado en octubre de 2020, el Curso de Certificación de Pisco es el primer programa virtual que ofrece certificación en pisco. El programa profundiza en el tema del pisco peruano para examinarlo desde una perspectiva histórica y cultural e incluye lecciones sobre cómo realizar una degustación de pisco, maridaje, historia, elaboración de cócteles y más.

Sigue a PiscoLogía en Facebook, Twitter, Instagram y www.piscologia.com.

 

 

PiscoLogía Announces Launch of Spanish Version of Virtual Pisco Certificate Course

Certificado pisco, pisco certificate spanish

Interactive, self-paced online course is the first to offer certification in the clear spirit in Spanish; enrollment is now free to all students

 

The Pisco Certificate Course, created and maintained by PiscoLogía Pisco, is now available in the Spanish language. The interactive online training includes assessment, forums and certification, in addition to offering pisco-related English-language training. To celebrate the launch, the course will be available for free for all students.

“After successfully launching the Pisco Certificate Course in English, we became acutely aware of the demand for a version in Spanish. Now Spanish-speakers from around the globe can become enriched by our program. We hope to translate and localize content in more languages in the future, as our goal is to make information about the clear spirit more accessible to the entire world”, said Meg McFarland, founder of the Pisco Certificate Course.

In addition to the 29 lessons and their corresponding activities, quizzes, and exams, the course offers English lessons for Spanish-speaking students. “It is our hope that the English vocabulary and listening comprehension activities will give Spanish-speakers more tools so they can teach others about pisco. This, in turn, will help continue to spread the word about this fine spirit”, said Kami Kenna, co-founder of PiscoLogía and the Certificate Course.

The course is available for free for a limited time in both languages. Students can register at: www.piscocertificate.com. Please send an email to info@piscocertificate.com for more information.

 

About PiscoLogía

PiscoLogía Quebranta, a single-variety Peruvian pisco, recently won a gold medal at the Women’s Wine and Spirits Awards in London.

PiscoLogía Acholado, a blend of Italia and Quebranta piscos, was awarded a gold medal at the SIP Awards in California. Both piscos are crafted in the Denomination of Origin of Lima (Azpitia) by Master Distiller Nati Gordillo.

About the Pisco Certificate Course

Launched in October, 2020, the Certificate Course is the first online program to offer certification in pisco. The program digs deeply into the subject of Peruvian pisco and includes lessons on how to conduct a pisco tasting, pairing, history, cocktail making and more.

Building a Business- Creating a product, brand and plan

ladies of restaurants, piscologia, pisco UK

We are still buzzing after an online session with Ladies of Restaurants, a UK-based collective for women working in restaurants, hotels, bars and all areas of the food & drink sector!  L.O.R. (Ladies of Restaurants) leads positive action that addresses the gender gap in the hospitality industry.

While this meeting has ended, stay tuned to our social media and blog for information about upcoming events. Here is the description of our “Building a Business- Creating a Product, Brand and Plan”:

If you have been sitting on an idea for a product, place or thing but a little too scared to make the move – than this might be the session for you.

Are you in the middle of launching a new product, tired of something you have been shifting for a while and need a little PUSH to keep going? Than this might be the session for you.

Meet Kami, Meg & Nati – the trio of women behind the pisco brand; @piscologiapisco / Meg founded the brand back in 2008, to bring the beautiful spirit to the bars, shop shelves and palates of a global audience. Kami won a trip to Peru following a bartending competition, joined forces with Meg and Nati, and never looked back. And Nati, well without Nati there would be no pisco. She is the master distiller, sommelier and vigneron.

So what does it take to build a brand? To make a product? And what IS pisco? All of this and more will be discovered in our one our session with the team behind Piscologia.

This is a FREE event for Patrons / Log into the Patron Portal to register.

£10 FOR NON-PATRONS + ALL ATTENDEES RECEIVE COMPLIMENTARY ACCESS TO THE PISCOLOGIA PISCO COURSE (VALUED AT $60)

Click our linktree to register!

For more information, please visit:  https://www.ladiesofrestaurants.com/

Gonzalo Gutiérrez: The Denomination of Pisco and Viceregal Trade between Peru and Guatemala 1712-1715-1742

XVIII Century Spanish Frigates

By Gonzalo Gutiérrez

The Captaincy General of Guatemala was created in 1542 and included present-day Guatemala, Belize, El Salvador, Honduras, Nicaragua and Costa Rica. It also extended north to the area of Chiapas in Mexico and to the south to include the provinces of Chiriquí and Bocas del Toro of present-day Panama.

Unlike other Captaincies General in the Spanish dominions in America that depended on viceroyalties such as Peru or New Spain (Mexico), that of Guatemala was directly dependent on the Council of the Indies in Spain.

During the 16th century, trade was relatively free between the Viceroyalty of Peru and the Captaincy General of Guatemala. Peruvian products transported to Guatemala were highly sought-after in the Central American market, and in return, various Guatemalan “articles of the land” were well received in Peru.

However, in the first decades of the seventeenth century, Spain restricted trade in order to strengthen its commercial monopoly with each of its American colonies. This limitation was detrimental to both Guatemala and Peru; to the former mainly because it was unable to receive Peruvian wines and spirits, and to the latter because it limited, among other goods, the arrival of Nicaraguan pitch, which was essential for the lining of the clay jars used to export beverages and other Peruvian products. It is highly significant that this Order implemented on May 18, 1615, expressly prohibited the import of Peruvian wine into the Captaincy General of Guatemala.

Consequently, prohibition did nothing but fuel smuggling, especially of products that arrived from Asia to Mexico through the “La Nao de la China”. The merchandise was taken by land to Realejo in the Captaincy General of Guatemala and then clandestinely shipped and smuggled to Peru. Otherwise it was surreptitiously loaded onto small ships that left the Mexican port of Huatulco bound for Callao, the main port in Lima.

Prohibition proved to be detrimental to ports that relied on Peruvian goods, such as La Santísima Trinidad de Sonsonate or Acajutla (in present-day El Salvador) and Realejo (in modern Nicaragua). In 1676, only two ships from Peru were allowed entry in order to purchase indigo, cocoa and pitch.

Due to Spain’s inability to adequately supply the Central American Captaincy General and the constant grievances of the Guatemalan authorities, merchants and citizens, a Royal Decree was issued on May 21, 1685 that allowed for free trade of wines and other products from Peru for three years. The mandate stipulated that the free trade order could be extended once its repercussions had been studied.

However, it imposed many restrictions, such as limiting Peruvian exports to 200,000 ducats, forcing merchants to buy goods in Guatemala and imposing a trade embargo of Chinese textiles and cocoa from Guayaquil. It also introduced compulsory customs duties.

The Decree remained in force and was renewed again in July 1695, keeping the prohibition of cocoa’s trade from Guayaquil, but permitting wines, spirits, oil and almonds to arrive from Peru to the ports of Sonsonate and Realejo.

Manuel Moreyra Paz Soldan reported that between 1701 and 1704, the main products exported from Peru to Sonsonate and Realejo were bundles of Peruvian clothing, spirit, wine and oil clay jars, pouches of raisins, sacks of saltpeter and gunpowder and pounds of refined copper.

At the beginning of the 18th century, a triangular trade system facilitated the movement of Peruvian goods. Products sent from Lima to Acapulco were re-embarked or transferred by the same ship to the ports of Sonsonate and Realejo in the Captaincy General of Guatemala.

That was the case of the frigate called “Our Lady of Solitude” that arrived from Callao to Mexico at the end of 1712. After arriving in Acapulco, the ship and its entire cargo were auctioned off. A gentleman named Juan de Recalde won the bid.

Shortly after, de Recalde appeared before the Acapulco port authorities to obtain authorization to set sail for Guatemala with the cargo. His request was accepted on November 19, 1712. In the “aprezio” or the appraisal of the value of the cargo and the duties on each product, he declared:

“… at forty five reals each case

of snuff that weighs one hundred and

thirty net pounds, that is two and a half pounds (each)

For the consumption of the sacks of snuff,

one hundred pesos per pair,

for each small bale of shirts, eight pesos

the Barros case four pesos

a small case of mills

twenty-four pesos the barrel of oak fillings

at thirty pesos each pack of forty reals

ten pesos for each clay jar of pisco spirit

and at the aforementioned prices there are one

hundred and sixty-five barrels and sack of powders

totaling six thousand

seven hundred pesos and a tomin… “

 

Further down, in the final calculation of the duties that the Master of the ship “Our Lady of Solitude” owed upon departure from Acapulco, it showed:

“…two barrels of oak filling sixty pesos

the small bale of shirts one hundred pesos

the four Barros cases at two pesos, correction:

thirty-two pesos
seventy-two pieces of baize

two thousand one hundred and sixty pesos

the seventy clay jars of pisco spirit seven hundred

pesos

and all its value and import is nine thousand seven

hundred and fifty-five pesos and one real and that

because of having the exit rights charged at this port at

the rate of three and a half percent one hundred and

forty-five pesos and three reales that we paid, which

can be verified by the Master of the Royal cashier … “

 

Subsequently, on December 22, 1712, Juan de Recalde declared in another section of the ship’s register:

“… has on board in the frigate’s hold, narrow and well conditioned for it, seventy clay jars of Pisco spirit with the marks that belong to Mr. Joseph Romero Soriano, for whose fiscal responsibility and risk they were, and I, the Master of the ship, promise to God I will deliver the goods of said frigate to the Ports referred to once their unloading and the registration is deemed to have been fulfilled, will give and deliver said products to said Don Joseph Romero or to whom his power and cause would have to which fulfillment I am bound to comes to be seen. .. “

The information from the registry of “Our Lady of Solitude” was presented to the port authorities in Sonsonate in the Captaincy General of Guatemala upon arrival. The landing permit was finally delivered at the port on March 2, 1713. Later, the Master, Juan de Recalde, obtained a new permit to return the ship to Peru loaded with “goods and fruits of the earth” on March 21, 1713.

The registries of the “Our Lady of Solitude” in Acapulco in 1712 and Sonsonate in 1713 provide incontrovertible proof that the expressions “pisco spirit” and “pisco spirit clay jars” commonly referred to the distilled beverage from Peru exported to the ports of Mexico and Central America in the first decades of the 18th century. They are the first known references to the denomination of the premium Peruvian product outside Peru.

Equally significant, two years later in 1715, the “Sacred Family” ship arrived in Sonsonate from Peru. There were 2,127 jars of wine and 400 jars of spirit in the hold. The duties owed on the jars of alcoholic beverages would be the source of a dispute, since most were property of the Society of Jesus Jesuit Order, and therefore were exempt from payment. A resolution was reached and duties were charged on only 100 jars of wine and 150 jars of spirit, which had arrived without registration, exempting those that were consigned for the religious order.

It is crucial to highlight how the captain, Mr. Luis Carrillo de Córdova, described the origin of the drinks in the Register of the “Sacred Family”:

“… Two hundred and fifty jars of brandy were consigned to me by the Reverend Father Pedro de Castro of the Society of Jesus, Procurator General of the College of San Pablo, founded in the city of Lima. This college owns estates in the Pisco Valley from that Kingdom whose portions of wine and spirit came in Items of the Registry of said Frigate, where there are also certifications of not having paid duties … “

This record from 1715 clearly exemplifies that the origin of the spirit exported by the Society of Jesus was from the Pisco Valley, and the spirit was highly demanded in the Central American market. These jars may been part of the production of the “San Juan Bautista de Cóndor” farm, owned by the Jesuits in the Pisco Valley, which produced the significant sum of 326,415 clay jars of pisco spirit between 1707 and 1767.

Some decades later, in August 1742, the “Our Lady of the Rosary and Blessed Souls” ship arrived at the Central American port of Realejo. The registry stated that the ship’s captain, Bartolomé Hernández Romero, received an order to transport the following goods to Realejo from a resident of Panama, Mr. Jacinto de Pasos Porta, who sent:

Another case of twenty hats from Lima, two bales of snuff from

Havana, each of 30 pounds, 8 dozen knives; 20 pounds of pepper,

and 4 small boxes of white thread, 16 clay jars of pisco, 6 of olives and 10 of wine

Once again, these colonial documents only confirm the Peruvian origin of the distilled spirit known as pisco, which was clearly recognized and demanded in Central America at the beginning of the 18th century. As has been pointed out, they are the first known references to the denomination of the Peruvian beverage known as “pisco spirit” or directly as “pisco” and they precede the writings of the Audiencia of Lima in 1729, when there was a dispute over the price of the “Pisco spirit jars” three years earlier, in 1726.

Brussels, March 2021

Ambassador Gutiérrez Announces Publication of ‘The Denomination of Pisco and Viceregal Trade between Peru and Guatemala, 1712-1715-1742

Gonzalo Gutierrez

Documenting Earlier Evidence of the Use of the Word “Pisco” as the Peruvian Clear Spirit, the Article Further Reinforces that the A.O. of Pisco Belongs to Peru

Ambassador Gonzalo Gutiérrez presents new evidence about the origins of Pisco in “The Denomination of Pisco and Viceregal Trade between Peru and Guatemala, 1712-1715-1742”. In this historically important article, the Ambassador examines trade documents from 1712 that demonstrate the word “Pisco” referred to the clear spirit at least 17 years earlier than originally believed. “Based on my past research, the first reference to pisco as a spirit was presumed to be from 1729. However, this recent discovery proves that the pisco eau-de-vie was a commodity shipped from Peru to Mexico and Central America as early as 1712. This remarkable and exciting breakthrough could be the tip of the iceberg, as there are likely more trade documents preceding 1712”.

 

The registry of the “Our Lady of Solitude” ship in 1712 in Acapulco indisputably proves that the expressions “pisco spirit” and “clay jars of Pisco” were used to describe the beverage from Peru at the beginning of the 18th century. This is the first known use of the appellation in the world. Pepe Moquillaza, a brand ambassador for Marca Pisco in Peru, stated: “The topynomic reference required for an A.O. comes from the Quechua word “pishku”. Then the pisco A.O. solidified through its continued use in commerce, like all the other historical appellations in the world, such as cognac and champagne. That is, demand for a product begins to attribute quality to a product from a place of origin. The fact that the high quality spirit was demanded from the port of Pisco even earlier than believed, unequivocally proves that the D.O. of Pisco belongs to Peru”.

The article can be found at the following link: https://en.calameo.com/read/00648952507bc67e2380e

 

About Ambassador Gutiérrez Reinel

Gonzalo Gutierrez is the current ambassador of Peru in Belgium, Luxembourg and the European Union. He has also been the Minister of Foreign Affairs in Peru and the Peruvian Ambassador in China and for the United Nations. He recently released “The Misleading Name of Pisco Elqui”, an essay revealing a trade scheme mounted to circumvent regulations on the use of geographical names to designate spirits.

About Pisco

Pisco from Peru is the oldest grape spirit of the Americas. Distilled in the tradition of ancestral spirts (eau-de-vie), it is clear and unaged. According to the IWSC (International Wine and Spirits Competition), pisco is one of the 5 biggest spirits trends in the world, as seen in its rising popularity in the 2019 competition.

 

 

 

Embajador Gutiérrez publica “La denominación de pisco y comercio virreinal entre Perú y Guatemala, 1712-1715-1742”

Al documentar nueva evidencia del uso de la palabra “pisco” para describir el aguardiente peruano, el artículo refuerza que la A.O. de Pisco le pertenece al Perú

El Embajador Gonzalo Gutiérrez presentó nueva evidencia sobre los orígenes del pisco en “La denominación de Pisco y el comercio virreinal entre Perú y Guatemala, 1712-1715-1742”. En este artículo históricamente importante, el Embajador examina documentos comerciales de 1712 que demuestran que la palabra “Pisco” se refería a la bebida espirituosa al menos 17 años antes de lo que originalmente se creía. “Se ha documentado que la primera referencia peruana encontrada hasta el momento de la denominación pisco para el aguardiente data de 1729. Sin embargo, este nuevo descubrimiento prueba que el eau-de-vie de Perú era un producto que se enviaba desde el Perú a México y América Central con la denominación pisco desde los primeros años del siglo XVIII. Este avance notable podría ser la punta del iceberg, ya que es probable que haya más documentos comerciales anteriores a 1712 ”.

El registro de la nave “Nuestra Señora de la Soledad” en 1712 en Acapulco prueba indiscutiblemente que las expresiones “aguardiente de pisco” y “botijas de Pisco” fueron utilizadas para describir la bebida del Perú a principios del siglo XVIII. Este es el primer uso ubicado hasta el momento de la denominación pisco para identificar el aguardiente peruano en el mundo. Pepe Moquillaza, embajador de Marca Perú para el pisco, afirmó: “La referencia toponímica requerida para una A.O. proviene de la palabra quechua “pishku”. Luego la A.O. de Pisco se solidificó a través de su uso continuo durante siglos de comercio, como todas las demás denominaciones históricas del mundo, como el cognac y el champagne. Es decir, la demanda de un producto comienza a atribuir calidad a un producto desde un lugar de origen. El hecho de que el aguardiente de alta calidad con el nombre de pisco fuera exportado con esa denominación desde el Perú, incluso antes de lo que se creía, prueba fehacientemente que la apelación del pisco le pertenece al Perú

El artículo se puede encontrar en el siguiente enlace: https://www.calameo.com/read/006489525530f64ea23e4

Sobre el Embajador Gutiérrez Reinel

Gonzalo Gutiérrez es el actual embajador de Perú en Bélgica, Luxemburgo y la Unión Europea. También ha sido Ministro de Relaciones Exteriores en Perú y Embajador del Perú en China y ante las Naciones Unidas. Recientemente publicó “Pisco Elqui, el nombre engañoso”, un ensayo que revela un esquema comercial montado para eludir las regulaciones sobre el uso de nombres geográficos para designar bebidas espirituosas.

 

Sobre el Pisco

El pisco del Perú es el aguardiente de uva más antiguo de las Américas. Destilado en la tradición de la Edad Media, es una bebida transparente porque no se le añeja. Según el IWSC (Concurso Internacional de Vinos y Destilados), el pisco es una de las 5 tendencias de destilados más importantes del mundo, como se ve en su creciente popularidad en la competencia de 2019.

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