Chilean Pisco
The other pisco: Chilean pisco — grape spirit from the Elqui and Limarí valleys (Muscat, Pedro Jiménez, Torontel), aged sometimes in raulí oak or kept clear, protected by Chile's 1931 denomination (the oldest in South America) and loved in the Piscola (pisco + cola, the national party mix) and…
What it is
The other pisco: Chilean pisco — grape spirit from the Elqui and Limarí valleys (Muscat, Pedro Jiménez, Torontel), aged sometimes in raulí oak or kept clear, protected by Chile's 1931 denomination (the oldest in South America) and loved in the Piscola (pisco + cola, the national party mix) and pisco sour (Chilean style: no bitters, lemon from Pica). Origins: grape distilling in the Norte Chico valleys is colonial; the DO of 1931 and the Elqui revival (with Gabriela Mistral's name on a major brand) define the modern era. Made from: aromatic grape wines, pot-distilled once. How it's made: 1) Ferment the grape wine. 2) Distil in copper; rest in steel or oak (the guarda/reservado). 3) Serve in piscolas at asados and fiestas patrias. Flavor: Muscat floral, clean, softer than its Peruvian rival (the rivalry is eternal). Strength: 35-43%. Culture: Chile and Peru's pisco dispute is South America's friendliest war; Chile drinks far more of it per capita. See also: Chilean Wine (Carmenère).
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