Peru opens its second pisco school in Europe

By Espinosa Bellido Abogados

The aim of this new Pisco school is for restaurant professionals in Paris “to be able to learn about the attributes of pisco, a drink that dates back more than 400 years,” said to Efe news agency Rosario Pajuelo, director of the Commercial Office of Peru.
In the last years Peru las looked to promote its national drink in different restaurants and bars throughout the world, pushing for this places to add the product in their menus.

Students participate under the instruction of renowned bartenders that have been offering different pisco cocktails for several years in different countries. The participants learned to prepare several pisco-based cocktails such as Chilcano, Maracuyá Sour and the most emblematic of Peru´s cocktails, Pisco Sour. A prestige gained over time has made Pisco Sour internationally recognized, making it a must-have aperitif at the most important gastronomic events and culinary festivals around the world. Recognition that has earned it to be declared in 2007 as Cultural Heritage of the Peru by the National Institute of Culture.

Pisco is a grape distillate produced in different valleys of the Peruvian coast. Its consumption dates back to the colonial era, when the Spanish brought the vine. In recent years, its Peruvian provenance has been claimed, with the designation of origin, in order to standardize its production. The term dates back to pre-Inca times. At that time, a caste of potters, called piskos, existed in the territory of the current region of Ica, which was dedicated to the manufacture of conical pots used to store and transport liquids. During the Colony, these utensils were used to preserve the grape liquor.