What is a Chilean Pisco?  It is a distilled spirit made from grapes grown under the clearest skies in the world and irrigated by the snow-capped Andes water. The result is clean, expressive and versatile, that can be enjoyed in unlimited ways.

Originated by its primitive inhabitants, the Diaguita Indians, who controlled the five valleys that  produced Pisco, the Copiapó, Huasco, Elqui, Limarí and Choapa. Over two centuries these natives cultivated and farmed these lands making them attractive to other settlers from the Inca Empire and then the Spanish Conquistadors who arrived in the mid-16th century.

The Chilean Pisco vine were brought to this region by the conquistadors at the beginning of their quest. The cultivation of the vines in this region and the areas surrounding Copiapó and La Serena began upon the arrival of Pedro de Valdivia. With his closest collaborators they turn the region  into a  vine-related industries to become one of the most important economic activities in the region. Due to the need of supply first for wines and then for spirits, the region grew commercially and expanded its administrative centers.

This first phase in the development of Chilean Pisco occurred mainly in the North part of the country. At that time, this territory was under the administration of the Vice royalty of Peru, and Chile was part of their colonial authority. The term Pisco was in common use at that time and was referred to as “a bird that flies”  in Quechua, the language that was spoken in that region, and the container that held the alcohol called “Pisquillo.”

By the second half of the 19th century, Chilean production methods had changed from the Spanish style into the dominated  “French-style”. The french used more suitable vines such as Muscat vine that added an aromatic flavor to the spirit> They also improved the production by using new modern technology, which lead to improvement in the quality of the product itself.

By 1850 the Chilean economy experienced great growth due to the successful local economic industry.  During this time the exportation of nitrates on the North, and cereals in the South, helped the growth of Chilean Pisco, at a national  production level by created a robust local markets for the product.

In 1931 the protection law created for the protection of Chilean Pisco, ensured the development of the industry as a cooperative industry and aided the national recognition to the Chilean Pisco  that became part of the country’s marquee products.

Pisco Chile partnered with top-notch mixologists Andrew Seymour of Viktor & Spoils, Josh Perez of Booker & Dax, and Jason Littrell of Jbird to create special drinks that will capture the spirit of Chilean people and egnite our senses

These drinks were to provide a relief to the winter during the month of September in Chile.

So try out this new versatile spirit–– the Chilean Pisco.

La Serena Sour  by Josh Perez, Booker & Dax
1.5 oz Chilean Pisco
.75 oz lime juice
.75 oz orgeat
1 egg white
Topped with .25 oz to .5 oz float of Chilean white wine
Shake all ingredients, except for the wine, with ice. Strain into a chilled cocktail glass. Float the Chilean white wine on top (this can be done by pouring the wine slowly over the back of a spoon.

Libertad  by Andrew Seymour, Vicktor & Spoils
1.75 oz Chilean Pisco
.25 oz Grand Marnier
.25 oz Green Chartreuse
.25 oz Amaro CioCiaro
Combine all ingredients in a large mixing glass with ice. Stir thoroughly to chill. Strain over a large cube of ice in a rocks glass. Garnish with a wide orange peel.

Pisco y Tamarindo by Jason Littrell, Jbird
2 oz Chilean Pisco
4 oz Jarritos Tamarindo
Pinch of salt
Squeeze of lime
Pour Pisco and Jarritos in a highball glass over ice. Add pinch of salt and squeeze of lime. Swirl and garnish with a lime or orange.


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