Our goal is to lead by bringing the finest and authentic pisco to British Columbia. Let us share with you details about pisco, a legendary spirit that is coming back to North America with strength and finally crossing the border into Canada. Pisco originated in the sunny Southern coast of Peru near the town Pisco, in Ica, a region where the first vineyard in South America, Tacama, was created in the 1540s (Tacama). Pisco is made using traditional ways of production that have changed little since the end of the 16th century (Peru’s Gourmet Guide). What makes pisco different from other distilled spirits, such as brandy, armagnac, cognac, and Chilean distilled drinks, “are the climates of the coastal valleys of Peru; they have so much sun and so much dryness that the grapes, by themselves, produce an excellent grade of sugar. This is ideal in order to achieve a good alcohol proof, and does not require a second distillation.” (Villagarcia and Hilburg). Therefore, there is no need to add water, sugar, or any additives. Furthermore, since pisco keeps the flavor and aromas of its grapes, it does not need to be cask in order to add a flavor to it.
• Tacama. Web. 17 Aug. 2016.
• Peru’s Gourmet Guide. The History of Pisco. Print.
• Villagarcia, Lucero, and Hilburg, Hans. Pisco, The magic of Pisco. June 2011: 44-45. Print.
