what is pisco Archives

June 8, 2021 In PiscoLogía

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.

May 23, 2021 In PiscoLogía

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.

May 21, 2021 In 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!

May 21, 2021 In 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.

May 18, 2021 In PiscoLogía

PiscoLogía anuncia lanzamiento de Curso Certificado de Pisco en castellano

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.

May 18, 2021 In PiscoLogía

PiscoLogía Announces Launch of Spanish Version of Virtual Pisco Certificate Course

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.

October 10, 2020 In PiscoLogía

Pisco Certificate Course and & PiscoLogia- What is Pisco?

In lesson 1 of the Pisco Certificate Course, you will learn about the pisco-making process from grapes to glass, the ABV levels permitted by the D.O. in Peru and how many grapes are in a bottle of pisco.

The rich history of pisco shows in the traditions performed throughout the entire production process, starting with agricultural and spiritual practices in the vineyards and ending when the pisco is consumed. Harvest of pisco grapes happens in Fall in Peru, typically in March or April. The ripe berries are plucked from the vines, giving the master distiller the raw materials needed to craft the perfect batch. The grapes are destemmed and crushed and maceration may or may not occur. With the help of yeasts, the sugar converts the grape juice to alcohol and the juice becomes wine, ready for distillation. Once distillation has converted the wine to pisco, the brandy must rest a minimum of 3 months in neutral vessels such as stainless steel or fiberglass. This makes pisco completely transparent and unaltered, allowing you to fully appreciate the original identity of the spirit. After resting, it can be bottled and is ready for consumption.

May 23, 2019 In PiscoLogía

A sommelier talks Peruvian Pisco: Part 2

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This is part 2 of a series of interviews with Fernando Gonzales-Lattini, a sommelier specialized in pisco, vigneron and producer of premium wine in the Peruvian Andes.

In your opinion, what makes Peruvian pisco special?

“Pisco is unique because it comes from very high-quality, aromatic organic material: grapes. Compared to other liquors made from grains or potatoes, grapes are so much more aromatic and flavorful in their raw form. The single distillation method used to make Peruvian pisco also allows the full gamut of flavors and aromas to show up in this high quality spirit.

I am a sommelier and I own my own vineyard. Needless to say, I love wine. I think pisco should be appreciated like a fine wine. There are more than 300 descriptors for wine. When you distill wine to make pisco, you concentrate those flavors and aromas even more. The terroir of the vineyards should also be appreciated in every bottle.”

What do you want the world to know about Peruvian pisco?

“People need to try this premium spirit. I guarantee they will be impressed, especially if they are wine-lovers. I can’t emphasize enough the parallels between the two. Just like wine, one can distinguish the characteristics of different grape varieties, vintages, and terroir of pisco. It also pairs beautifully with food.

Tradition is also very important in Peru. We have been making pisco for hundreds of years, which has many benefits. First, we have traditions passed on from generation to generation. Second, we have been perfecting the art of pisco making and selecting the best vines for centuries. We know what regions are most apt for grape growing and what production methods are best. It’s like winemaking in France- their current methods are based on hundreds of years of tradition.”

May 12, 2019 In PiscoLogía

A sommelier talks Peruvian Pisco: Part 1

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This is part 1 of a series of interviews with Fernando Gonzales-Lattini, a sommelier specialized in pisco, vigneron and producer of premium wine in the Peruvian Andes.

How do you taste pisco and train your palate?

“To properly taste a pisco, you need a pisco snifter, like the photo shown above. In a tasting, a sommelier always evaluates 3 aspects: appearance, aroma and flavor. First, take a look at how the pisco looks. A good pisco must be clear and dense. Swirl the pisco around in the snifter to test its viscosity. A viscid pisco will form thick legs on the side of the glass. This is an indication that the pisco is full-bodied and has a good ratio of alcohol/glycerol. Transparency is also very important. Hold the glass up to the light to observe its color. Peruvian pisco is clear when it runs off the still, nothing is added to it, and it isn’t aged in barrels. For those reasons, it should be as clear as water in the bottle.

To detect aromas, I always recommend that people waft toward their noses instead of smelling directly from the snifter. If you inhale too closely, you can overwhelm your sense of smell, making it impossible to distinguish aromas. Piscos made from different grapes will have different descriptors. For example, a quebranta will commonly smell like banana, mango, pecans and raisins. An aromatic pisco like Italia will smell like fruit and flowers such as jasmine. Once you have observed the aromas and appearance, it’s time to taste.

When you taste a pisco, it should feel smooth in your mouth and throat. At no time should you feel a burning or harsh sensation. Identify in your mouth what flavors it has. You should be able to taste the same aromas that you smelled. For example, if you smelled pecans, you should taste pecans. You might be able to discover other flavors too, so pay close attention to how the flavors might change at different stages in the tasting process.

This is the general idea of how to conduct a pisco tasting. Remember that it takes practice to detect the different flavors and aromas of pisco. The more you do it, the more trained your nose and palate will become.”

May 4, 2019 In PiscoLogía

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 28^th, 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