{"id":233625,"date":"2025-03-07T07:45:00","date_gmt":"2025-03-07T05:45:00","guid":{"rendered":"https:\/\/visit-latin-america.com\/?p=233625"},"modified":"2025-03-05T23:07:15","modified_gmt":"2025-03-05T21:07:15","slug":"pisco-a-rich-heritage-of-the-south-american-spirit","status":"publish","type":"post","link":"https:\/\/visit-latin-america.com\/en\/pisco-a-rich-heritage-of-the-south-american-spirit\/","title":{"rendered":"Pisco: A rich heritage of the South American spirit"},"content":{"rendered":"\n

Closely related to cognac, brandy and sherry, pisco – from the Quechua word \u2018pisku\u2019 (little bird) – is one of the most representative drinks of South America. For years, its origin was the subject of a dispute between Chile<\/a> and Peru<\/a>, but beyond its nationality, this spirit is an essential part of the history and identity of these two countries.<\/p>\n\n\n\n

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Drops of a new elixir<\/strong><\/h2>\n\n\n
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Its roots go back to the 16th century, to the time of the conquest, when the Spaniards, eager to bring food from their country, introduced new spices, vegetables and fruit to the New World. They quickly noticed the fertility of the land and, given the scarcity of wine, quickly tried to produce their own alcohol by distilling grapes. The first traces of its commercialisation can be found in the Ica Valley in Peru<\/strong>, while in Chile<\/strong> it began at Hacienda La Torre, located in the region now known as the Elqui Valley<\/strong>.<\/p>\n\n\n\n

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At the heart of Pisco: a heritage shared by Peru and Chile<\/strong><\/h3>\n\n\n\n

Although the production process is the same, Peruvian and Chilean pisco have their differences.<\/p>\n\n\n\n

In Peru: It is stored in neutral containers<\/strong>, such as glass or stainless steel, to prevent the flavour of the grapes from changing. It is also distilled only once and cannot be diluted<\/strong> with water or other ingredients. There are several types:<\/p>\n\n\n\n

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