Welcome to the world of Pisco. The Short Guide to Pisco focuses on the true elixir of Peruvian brandy, giving the main ways of preparing pisco drinks. Pisco has a long history staring with Spanish settlers in South America developing the local made distilled grapes to a refined product with strict controls. Pisco used to be the happening drink in California during the Gold Rush, and now is making the return around the world as a high-class cosmopolitan drink. Pisco has many varieties produced by well over three dozen vineyards, making it a complex affair to properly appreciate. Knowledge of pisco grades, brands, and drink styles is a hallmark of trending sophistication. In North America and Europe most liquor stores and bartenders still will not have heard of the drink, only the larger diversified importers and the most educated bartenders will rise to the occasion. Peruvian Pisco is up and coming, and this short ebook draws upon over 20 years’ experience with the national drink from my home country of Peru. It is time for the world to have a break from the bulk distributors of tequila, whiskey, and rum and enjoy the more select and equally historically based distilled spirit of pisco.
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