Aquafaba Vegan Pisco Sour Recipe

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Aquafaba is the starchy liquid in a can of chickpeas. When whipped or shaken, it creates a foamy alternative for egg white in a pisco sour.

To make a vegan pisco sour, you will need the following ingredients:

  • 2 oz. PiscoLogía Acholado
  • 1 oz. aquafaba (the drained water from a can of unsalted garbanzo beans)
  • 1 oz. fresh lemon juice
  • 2 teaspoons sugar or ¾ oz. simple syrup

 

Place all ingredients in a shaker without ice. Shake for 30 seconds. Add ice and shake again. Strain into chilled glass. When foam rises, garnish with 3 drops of bitters.

 

Here are some tips for making a vegan pisco sour with aquafaba:

  • Chill your aquafaba before shaking and straining.
  • Before measuring your aquafaba, vigorously shake the unopened can of chickpeas. Next, strain the chickpeas, whisk the aquafaba and then measure. This will ensure the starches are evenly distributed throughout the liquid, allowing you to take full advantage of their whipping abilities.

PiscoLogía Quebranta Wins Gold Medal at the Women’s Wine and Spirits Awards in London

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LIMA, PeruNov. 16, 2019 — PiscoLogía Quebranta, a single-variety Peruvian pisco made from Quebranta grapes, won a gold medal at the most important wine and spirits competition in the world judged by women buyers – the Women’s Wine and Spirits Awards. Held in London at the Royal Yacht Club, 100 of the world’s most influential female buyers assembled for the historic occasion. Top retailers, importers, and hospitality entities were present for the blind tastings, including Waitrose & Partners, Bibendum, Enotria & Co, 67 Pall Mall, and The Arts Club.

The award reflects the quality and craftsmanship of the pisco, which is made in Azpitia, in the Denomination of Origin of Lima. “We are honored to receive this gold medal and celebrate the work completed with my partners Nati Gordillo and Kami Kenna. It is a culmination of years of dedication to the art of pisco making” said Meg McFarland, founder of PiscoLogía.

PiscoLogía is available in the USA through Craft Distillers, in Canada through the Unknown Agency and in Japan through The Blue Habu Trade Group.

 

 

About Piscología Pisco Puro Quebranta

Made from 100% estate-grown grapes, PiscoLogía Quebranta is the quintessential craft pisco. Its aromas are grassy, herbal, and reminiscent of sweet caramelized banana.  It tastes of toasted almonds, pecans and tart green apples.

 

About Topa Spirits, LLC

Topa Spirits, LLC is a 100% women-owned producer, importer and wholesaler of Piscología Pisco Quebranta and PiscoLogía Pisco Acholado.

Connect with PiscoLogía on Facebook, Twitter and www.piscologia.com for cocktail ideas, contests and breaking product news.

 

NOTES FOR NEWS EDITOR:

For further images, see link here: http://wineawards.org/medal-and-press-images/

Full results on https://wineawards.org/wwsa-2020-results/

Toast to Peru’s national hero with a tasty Peruvian pisco cocktail!

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In Peru, it is difficult not to stumble upon something associated with José de San Martín. From streets to provinces to statues to schools, this man’s legacy is ubiquitous. Born in Argentina, José de San Martín was a military leader who fought to liberate Argentina, Chile and Peru. However, he was notable not only for his efforts to gain independence in South America. San Martín also fought to abolish slavery, advocated for indigenous people and enacted freedom of speech in Peru.

 

José de San Martín first liberated Argentina and Chile from royalist rule. He then traveled to Peru to do the same. His efforts were successful; Peru’s independence was declared on July 28th, 1821. To this day, Peruvians celebrate Independence Day with copious amounts of pisco. Now they can add PiscoLogía’s San Martín cocktail to their repertoire.

 

Peru’s national hero died in France at the age of 72, shortly after hearing the news of Argentina’s victory against the Anglo-French blockade. To note this historical fact, Kami added a French twist to this cocktail with Chartreuse and Dubbonet.

 

Created by the master Kami Kenna, we present the San Martín cocktail to you:

 

 

San Martín, Protector of Peru 

 

2 oz Pisco Acholado

1 oz Dubonnet

Bar Spoon of Yellow Chartreuse

Garnish with grapefruit peel

Shaken, served up

 

 

 

 

 

Is pisco expensive? Ask the grapes!

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Piscologia is Peruvian Pisco

What makes a bottle of liquor expensive? Where does Peruvian pisco fall on the pricing scale of spirits? Let’s discuss why Peruvian pisco is a premium spirit and how its price reflects the quality and care of what goes into every bottle.

Piscologia is Peruvian Pisco

The price of a bottle of liquor is influenced by its distillation methods, aging times, quality of ingredients, the labor involved in the production process and other factors. The higher the quality of ingredients or the more labor involved in making it, the more expensive it will be. For example, a meticulous distiller could use 17 pounds of potatoes to make one bottle of premium vodka. A cheaper brand might use significantly less potatoes, potatoes of lower quality or sloppy distillation methods. In other words, many factors influence price, but as a general rule, the more invested by the producers when crafting the product, the more it will cost at the liquor store.

Piscologia is Peruvian Pisco

Now, why is Peruvian pisco on the higher end of the scale in terms of price? The answer comes down to grapes; there are a lot of grapes in one bottle of pisco. On average, there are approximately 7.5 kilos (about 16.5 pounds) of grapes per bottle of pisco puro or pisco acholado. To make a mosto verde, you need an average about 15 kilos (33 pounds), double the amount of a regular bottle of pisco.

Piscologia is Peruvian Pisco

To explain this further, we made the chart below. You can see how Peruvian pisco compares to wine with regard to grapes per bottle. These are averages, as cluster size, grape size and grapevine yield vary widely between vineyards.

Piscologia is Peruvian Pisco

Per bottle of:
Weight of grapes Clusters Grapes # of grapevines
Wine 1.5 kilos / 3.3 lbs 10 700 1
Acholado o puro 7.5 kilos / 16.5 lbs 50 3,500 almost 4
Mosto verde 15 kilos / 33 lbs 100 7,000 7.5

Piscologia is Peruvian Pisco

As evident in the chart, a bottle of regular pisco has more than 3,500 grapes in it, while a mosto verde requires roughly double that amount. That’s 7,000 grapes in one bottle of liquor!

Piscologia is Peruvian Pisco

In Azpitia, we get an average of 2 kilos of grapes per plant. This means that one bottle of pisco puro or pisco acholado uses the fruit from almost 4 entire grape vines. Mosto verde pisco uses all the fruit from 7.5 grape vines.

Piscologia is Peruvian Pisco

In addition to the sheer amount of fruit that goes into one bottle, one should also consider what’s required to produce healthy plants. Viticulture is arduous work. Grape vines must be carefully tended to for an entire year before the fruit can be picked. When you add in factors like hand-harvesting & hand-pruning, growing grapes can be even more expensive and time consuming.

Piscologia is Peruvian Pisco

We hope the next you sip a PiscoLogía cocktail, you will have a deeper understanding of what goes into every bottle. Besides thousands of grapes, there are many factors that make Peruvian pisco premium. The taste and quality of our final product reflect its price, a quintessential high-end spirit.

Piscologia is Peruvian Pisco

Piscologia is Peruvian Pisco

To make these estimations, we consulted the following source:

Piscologia is Peruvian Pisco

Piscologia is Peruvian Pisco

Gerling, Chris. “Conversion Factors: From Vineyard to Bottle.” Conversion Factors: From Vineyard to Bottle | Viticulture and Enology, 8 Dec. 2011, grapesandwine.cals.cornell.edu/newsletters/appellation-cornell/2011-newsletters/issue-8/conversion-factors-vineyard-bottle/.

Understanding Peruvian Pisco Labels

If you have ever felt overwhelmed by the jargon on a Peruvian pisco label, you have come to the right place. In this blog post, we will explain the vocabulary used to differentiate between types of pisco, pisco grapes and production zones in Peru. 

The Denomination of Origin in Peru requires that pisco labels list 3 key elements: the type of pisco, the grape varietal(s), and where the pisco was produced. Before showing examples, we will detail these 3 parts.

 
1) Type- There are 3 types of pisco:

Pisco puro– A single varietal pisco made from wine from one type of grape.

Pisco acholado– Made from more than one varietal. It can be a blend of grapes or a blend of piscos.

Pisco mosto verde– Pisco made from musts that aren’t fully fermented and sugar is still present in the juice. Mosto verde piscos tend to be more expensive because they use more grapes.

 
2) Varietal(s)- There are 8 grapes allowed in Peruvian pisco production:

Four aromatic grape varietals: Albilla, Italia, Moscatel & Torontel

Four non-aromatic grape varietals: Mollar, Negra Criolla, Quebranta & Uvina

Some producers may denote whether the grape used is aromatic or non-aromatic on their labels, although it isn’t required.

 

3) Production Location– There are 5 pisco-producing regions in Peru:

They are: Lima, Ica, Arequipa, Moquegua and Tacna (only in the valleys of Locumba, Sama and Caplina). Some labels might have more specific information about the D.O., for example the name of the valley or town where it is produced. This can be seen in our labels below.

 
Now, let’s see how these terms are used on our acholado label:

 

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  1. This corresponds to the type(s) of grape used to make the pisco. Remember, “acholado” is a blend of grapes.
  2. This tells where the pisco is made. We produce in the Denomination of Origin of Lima, but more specifically, in the town of Azpitia.
  3. It is common to specify what grapes are used to make an acholado. To make our PiscoLogía acholado, we use a blend of Quebranta and Italia piscos.

 

How to read a single varietal pisco (pisco puro) label: 

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  1. Again, this tells us the type(s) of grape used to make the pisco. The “quebranta” grape is used to make our pisco puro, which means it is made from only one pisco grape varietal. Many producers will provide more information about that single varietal. For example, the back of our label states: “A single variety pisco distilled from quebranta, a low aromatic red wine”.

We hope we have demystified some of the difficult vocabulary used to label Peruvian pisco bottles. Knowing these terms will give you the knowledge you need to make smart purchase the next time you are looking for PiscoLogía or another high-quality Peruvian pisco. The next step is mixing your cocktails. Don’t miss the recipe page on our website: https://piscologia.com/drink-recipes/. ¡Salud!

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