National Pisco Sour Day: Peru Celebrates Iconic Drink

By Espinosa Bellido Abogados

Pisco holds a central place in Peruvian culture, revered for its historical significance and its essential role in the country's gastronomy. This beloved spirit is used to create iconic cocktails like the Pisco Sour and Chilcano, which are celebrated and enjoyed at numerous festivities and events across the nation. To honor this national symbol, the Peruvian government has designated February 1 as a special day on the calendar to celebrate Pisco, underscoring its importance to Peru's heritage.

The Birth and Production of Pisco

Pisco is a distilled spirit made from grapes and is produced in Peru’s coastal regions, including Ica, Arequipa, Moquegua, and the Valleys of Locumba, Sama, and Caplina in the department of Tacna. The production of Pisco involves the fermentation and distillation of grapes, without the addition of other alcohols or sugars. This process results in a beverage known for its purity and authentic flavor, which reflects the unique qualities of the specific grapes used in its production.

The grape varieties used to produce Pisco are diverse and include quebranta, negra criolla, mollar, italia, moscatel, albilla, torontel, and uvina. These grapes give rise to three main types of Pisco: puro, mosto verde, and acholado. Each type offers distinct characteristics, creating a wide range of flavors and aromas that contribute to Pisco's versatility in cocktails.

The Iconic Pisco Sour

The Pisco Sour is undoubtedly the most famous cocktail made with this spirit. Its origins date back to the 1920s, with the earliest known historical reference to the drink coming from the Morris Bar, located in the heart of Lima. It was here that Pisco Sour was first introduced as one of the bar’s specialties. Some historians believe the drink was the creation of Víctor Morris, a "gringo" who owned the bar, and he is often credited with its invention.

The cocktail’s popularity has only grown since then, and today it is enjoyed both in Peru and around the world. To make your own Pisco Sour at home, you’ll need the following ingredients:

• 3 ounces of pure Pisco
• 1 ounce of freshly squeezed lemon juice
• 1 ounce of simple syrup
• 1/4 ounce of egg white
• 4 ice cubes

To prepare it, simply shake all the ingredients together in a shaker or blender and serve the mixture in a glass in three stages, ensuring there’s no excessive foam. Finally, garnish the drink with a few drops of Angostura bitters.

Ensuring Authenticity with Pisco

In recognition of Pisco's cultural and economic importance, the National Institute for the Defense of Competition and the Protection of Intellectual Property in Peru (Indecopi) has stressed the significance of using authentic, authorized Pisco when preparing Pisco Sour. To help consumers make informed choices, Indecopi offers a digital guide that outlines how to identify legitimate Pisco products, thus ensuring safety and promoting responsible consumption.

To ensure you're purchasing Pisco that meets the standards of origin, there are some key tips to look out for on the label. Make sure the bottle states "Denomination of Origin Pisco," includes an authorization certificate number, specifies the type of Pisco, details the variety of grape used, and identifies the production valley. Additionally, the bottle should be made of glass or ceramic, be properly sealed, and the Pisco should appear clear, clean, and shiny when held up to the light.