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Home , Arequipa, Pisco

THE ART OF FROM THE GENEROUS VALLEYS Translucent, crystalline, bright, and clear. Along the 1200-kilometer coastal strip linking the As if it were a diamond, a Pisco meet these departments of , lca, Arequipa, and , characteristics of quality and beauty if it is to deserve and in the valleys of Sama, Locumba, and Caplina PISCO GRAPES the name. Its makers must display their mastery of a ( department), boasts ideal agro-ecological conditions for Pisco production. science and an art that will be enjoyed by whoever Eight grape types (aromatic and chooses to savor the result.. non-aromatic) flourish in Peru’s Moscatel Pisco biodiversity, each with a different quality Negra regions and unique sensory profile. Pisco is Criolla The first grapes came to Peru from Europe, and it was classified into three categories: here, in Peruvian territory, that ’s first Pisco areas was made. The discovery is documented in Arequipa of a vat dating from 1550 and used to make Pisco. During the 16th and 17th centuries Peru was the principal Torontel producer in South America. Quebranta

Albilla Uvina PURE BLENDED (Acholado)

LIMA A single It is made using A combination of two or grape varietal from more grape types incomplete fermentation

PISCO is not just a port, ICA a river, a , and an Grown and AREQUIPA produced only earthenware pitcher; Italia Mollar in the districts of Lunahuaná, the origin of the name Pacarán, and MOQUEGUA Zúñiga is the Quechua word (Cañete, Lima). pisku, meaning bird. TACNA

WORLDWIDE RECOGNITION THIS IS PISCO AND THE WORLD RECOGNIZES IT Pisco has won numerous awards at international events such as Vinalies In 2005 Peru registered For a Pisco to carry Denomination of Origin Pisco must have the following characteristics: International (), Les Citadelles du Vin (France), Selections Mondiales Pisco’s Designation of it must comply with the associated des Spiritueux (Canada), CINVE (Spain), and the International Wine & Origin with the World requirements: Spirits Competition (England). Intellectual Property Organization. On • Geographic and origin characteristics.

Bronce Plata Plata Plata (mejor Oro Doble Gran Gran Medalla Campeón Primer lugar Gran Premio Gran CINVE October 30, 2013, the • Customs and tradition. sobresaliente en categoría) Oro Oro de Oro de la categoría Premio FIJEV (Espirituoso) European Commission • Freshly fermented must. Year Total de distinciones por países in Brussels granted Peru • Direct and discontinuous UK USA Spain China France Israel the registration of 'Pisco' production. ON THE EYE TO THE NOSE IN THE MOUTH Belgium Canada • Colorless, Clean, elegant, and Warm, structured and 4 4 8 4 2 1 2 2 4 1 2 as a homonymous Central fraction (body or heart) 2018 . and an content of clear, transparent, distinguished aromas, balanced, fresh and 5 12 2 2 7 between 40 and 50%. and bright. with fruity, floral with great personality Sun / Asterisk 2017 • Resting period: three-month minimum. and citrus notes. and aftertaste. It is a natural form that denotes essence. The symbol 1 1 also alludes to transparency because its presence signals additional information. Pisco has many features to communicate and this brand will transmit each one. 7 6 1 1 1 3 3 1 1 2 Netherlands Germany 2016 3 1

9 7 1 8 2 9 7 1 2 3 4 6 1 1 3 1 3 1 United 2015 Kingdom 2 1 A SHARED RITUAL 2 2 1 5 6 3 4 6 4 3 1 4 6 Nearly 40 brands Spain 2014 of Peruvian Pisco 1 2 1 1 3 6 1 4 1 United 2013 are currently States 2 2 1 3 1 around the 2012 world. 1 1 Colombia A publication by the Peru Export and Tourism Promotion Board - PROMPERU - PROMPERÚ. Calle Uno Oeste N° 50, piso 14, urb. Córpac, San Isidro, Lima-Perú 4 6 1 2 1 7 5 2011 Teléfono: (51-1) 616-7300 France www.promperu.gob.pe 3 4 2 1 1 2 © PROMPERÚ. All rights reserved. 2010 Free distribution. Not for sale. 46,2% 11 4 3 6 3 2009 of Pisco exports Australia 9 2 1 6 2 2008 Argentina 1 1 7 7 1 6 1 2 (2018) 2007

Sources: PROMPERÚ, SOCIEDAD NACIONAL DE INDUSTRIAS (SNI) VITIVINICOLA, INDECOPI, CONAPISCO Developed by: Km. Cero 1 Grape harvesting 3 Maceration WHAT SETS A true celebration in The must is left to rest with the skin The harvested grapes PISCO APART? being transported to February, March and April and seeds for a few hours, before the cellar when the sugar content of fermentation to extract the aroma Natural agro-ecological factors. DISTILLING PASSION the pisco grapes has reached compounds typical of each type of The raw material: Pisco grapes from the right level. Pisco grape. differentiated home soils. Pisco is a fine grape brandy. It requires between six and seven Know-how: Recently fermented and kilograms of grapes for every liter of spirit, but no other immediately distilled fresh must. additives—only the freshly fermented must of Pisco grapes from History and tradition. the coast of Peru. The result: a spirit prepared with passion to delight the world’s palate and warm its heart. 4 Pressing The solids are separated from the must, which is then transported to a container for fermentation.

5 Fermentation The natural process through which THE PISCO TRAIL yeasts transform must into alcohol The visit to a Pisco winery is a unique 2 Grinding and CO2. The must is distilled The grapes are immediately after fermentation. and fascinating experience: getting in removed from amongst the vines; tasting its grapes; the stems of the bunch and learning about the process in the then pressed winepress; seeing the magnitude of the to extract the juice or must. 6 Distillation wheel presses made using the timeless The recently fermented must immediately enters the discontinuous huarango timber; watching the juices distillation process. All instruments are copper: distil into the puntayas, jars and a. Alembic with heater b. Alembic c. Still earthenware pitchers; and then finishing up by sharing with the producer a Pisco tasting. It is, without doubt, an a 7 adventure worth trying. Resting Before filtering and bottling Pisco must rest for at least three months in b non-reactive containers. c

8 Bottling Before bottling Pisco is also filtered to remove any impurities. The alcohol by volume of bottled Pisco is approximately 42%.

SOPHISTICATED Pisco mule Chilcano Blueberry A variant of the Its first AND VERSATILE Pisco well-known reference A perfect Moscow mule, it appears in combination of Pisco offers infinite combinations of punch was created in Cómo era una Captain Pisco and fresh Created at the in the jarana en el It originated in seasonal sensations, aromas and flavors for end of the 19th 1940s and was Cercado, a the 1920s in the cranberries mixology, an industry always searching century by popular with chronicle about region of delivers a tasty for new and sophisticated ways to Duncan Nicol the Hollywood partying in in the . and refreshing of the Bank set during that Lima published The drink is cocktail. captivate the connoisseur. Exchange period. in 1900. named for the, Each type of Pisco Saloon in San Peruvian Army Francisco (USA). captains who affords nuances with drank it at local varied characteristics This refreshing It is a bars during their Mix Pisco, ice, traditional night watch. lime juice, cane and aromatic, fruity, cocktail brings It is a together the cocktail made syrup, and floral, citrus, or fresh refreshing and taste of Pisco, with Pisco, cranberry juice, herbal notes. aromatic ice, lime juice, ginger ale, a A classic and then cocktail that and ginger slice of lemon, cocktail mix of decorate with combines Pisco . and then iced Pisco and mint leaves. and pineapple. to taste. .