Much has been said about the real origin of pisco. Chilean or Peruvian The truth is that this distillate has had a new revival in recent years sponsored by its high consumption at the national level, as well as its export to European countries, Asians and, mainly, the United States, a country that represents 35% of the Exports.
It was on May 15, 1931 when Carlos Ibáñez del Campo, established the geographical area of production of Pisco and set the denomination of origin that comprises the regions of Atacama and Coquimbo.
According to data from the Pisquera industry, annual production exceeds 100 million liters and, in recent years, the lowest-ranking pisco has experienced a constant decline. Meanwhile, percapita consumption at the national level reaches 2.1 lts per year.
Juan Cristóbal Reyes, instructor chef of the School of Nutrition and Dietetics of the U. Andrés Bello, explains what the Pisco “is an alcoholic beverage of the family of the Brandis and that belongs to a variety of spirits of grapes that is elaborated on the basis of the distillate of wine. The peculiarity of these wines is that they should be elaborated with grapes that have a high degree of sweetness since this will allow a high alcoholic graduation at the moment of distillation.
Indeed, it is so high the alcoholic strength that is achieved, between 60 º and 73 º, that the Pisco must be mixed with demineralized water to lower its alcoholic graduation. “It is for this reason that the piscos of lower graduation have a lower price than those of higher graduation. Without clutch, the best quality piscos and recognized in the whole world for this reason, oscillate on the 40 º of alcohol. These piscos are stored in wooden casks, which allows more complex aromas and flavors, ‘ he explains.
The academician of the UNAB details that “there are many alternatives to consume pisco and, one of the most common, consists of mixing pisco with cola drink, or pisco sour, preparation that is made based on lemon juice, gum, egg white and a touch of bitter angostur To Passion fruit Sour, which mixes the distillate with passion fruit juice; The so-called Serena Libre is the mixture of pisco with papaya juice, gum and a little lemon juice. ”
The expert is categorical in addressing the nutritional aspect of this concoction. “As a distillate it is not advisable to use it regularly. The amount of calories that a cup of Pisco sour can have or one of the aforementioned preparations may exceed 300 kcal and additionally does not deliver any other nutritional supplements. The call is always to enjoy, but in moderation, “he concludes.