As the popularity of Peru’s gastronomic scene soars (Peru-mania has been cited as one of the biggest foodie trends in 2012 by several major sources), what better day is there to discover--- or rediscover---this delicious spirit? Numerous bars and restaurants across the country have jumped on board, offering guests a traditional Pisco Sour (recipe below).
Pisco, also known as the “5th white spirit,” is a type of brandy cultivated from grapes and its potent concoction with lime juice, simple syrup, a dash of egg whites, and bitters is truly special to Peruvian heritage. The history of the spirit dates back to the 16th century, and the pisco sour is nearly 100 years old, first created by the American ex-pat Victor Morris, and then perfected by Mario Bruguet, who made the velvet-like addition of egg whites to the recipe.
Pisco 101
First invented in Peru in the 1600’s, pisco is a mixable white spirit distilled from grapes that is taking off as the base of many new cocktails.
Named after the Peruvian port of Pisco from which the drink was first exported, it is the country’s native distilled spirit. The word pisco also means “little bird” in the language of Peru’s Quechua Indians.
By Peruvian law, there are certain requirements an alcoholic beverage must meet in order to legally be called pisco. First, the spirit must be made from one or a blend of eight specific grape varieties grown in Peru. It must also be distilled to proof and no water, artificial flavoring, wood aging or additives may change the pure essence of the distillate.
Piscos are divided into three main categories – puro, acholado and mosto verde. A puro is made from only one type of grape while an acholado is made from a blend of grapes. The third classification, mosto verde, has to do with fermentation. Piscos in this category are made from grape juice that has not completely fermented and are generally regarded as the highest quality piscos.
In 2010, importation and sales of Pisco into the United States grew an astounding 101% in one year, making it the fastest-growing spirit in the US, according to the Comision Nacional del Pisco of Peru (CONA PISCO). Production of Peruvian pisco has more than tripled since 2008, according to CONA PISCO.
The value of Peru's pisco U.S. exports jumped 194 percent year on year to $1.7 million USD between January and September 2011 (source: Adex, Peruvian Exporters’ Association).
Peruvian Pisco is one of the only spirits distilled to proof, so it is never adulterated with water or other additives. Pisco Portón is a mosto verde pisco, made from a blend of three grape varieties (Quebranta, Torontel, and Albilla) and the grape juice is not fully fermented before it is distilled lending a smoother finish and more vibrant flavors.
It is distilled at the oldest distillery in the Americas, the Hacienda La Caravedo, established in 1684, and uses artisanal techniques which employ a system of gravity for fermentation and distillation. These techniques, combined with the ability to let the pisco rest for five to eight months after distillation, allow the pisco flavors to develop.
The initial taste of the Pisco Portón is smooth and warm. The aromas are soft, with some grassiness mixed with a floral fruitiness. Swirl it around in the glass, and you can pick up aromas of hay, banana leaf, chocolate and green apple. Swirl it around some more, and you can pick up more notes, like orange and citrus.
The History of a Pisco Sour
A traditional Pisco Sour is made using pisco, lemon or lime juice, egg whites and bitters.
The pisco sour is nearly 100 years old, first created by the American ex-pat Victor Morris, and then perfected by Mario Bruguet, who made the velvet-like addition of egg whites to the recipe.
The egg white is probably the most interesting, misunderstood elements of a pisco sour. Essentially it is included to add texture and frothiness to the cocktail, but it also balances out the acidity. It is dry shaken first to emulsify the egg before adding the other ingredients.
The combination of sugar with lime or lemon offers almost a meringue taste to the cocktail, which the pisco balances out very well. However, it is important to be careful which pisco you use; it should be something that is ultra-premium and well-rested like Pisco Portón.
The beauty of pisco is that it's smooth, it's strong, it's versatile, and really stands out in classics like the Pisco Sour.
Here’s the Portón recipe for a beautifully balanced Pisco Pour
Portón Pisco Sour
1 ½ parts Pisco Portón
½ part fresh lime juice
½ part simple syrup
¼ part egg white
Shake ingredients with ice. Strain into chilled glass.
Garnish with a dash of bitters.
Enjoy your Pisco Sour, and enjoy the celebration of National Pisco Sour Day! Should you wish to have a bartender make one for you, there'll be plenty of opportunities around Portland on Pisco Sour Day----or any other day. One of the best in town is at Andina, the exceptional Peruvian restaurant in the Pearl District.
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