Bar Super Nova: A bartender who loves Peru talks about Pisco again.-Part 2

Following the story of his trip to Peru to search for pisco to import to Japan, the second half of the interview focused on the birth of pisco, its etymology, regulations, production, grape varieties, and recommended bottles for beginners, all of which are still relatively unknown.Next year, Mr. Ishii will travel to Peru again, and we would like to pay attention to his pisco seminar and future activities.

writer：いしかわあさこ　撮影：秋山枝穂

Pisco is not well known yet, so people order by grape variety rather than by brand name.The flavor is a bit tough when opened, so it is best to leave the bottle lid open.Storage is basically fine at room temperature, and depending on the season, straight refrigeration is also delicious.

What kind of alcohol is Pisco to begin with!

Pisco is a clear, colorless distilled spirit made from grapes, distilled once and not aged in barrels or watered down.It has a high sugar content and can be made in one distillation, which gives it a strong grape flavor, taste, and aroma.If you want to take advantage of that, there is no need for barrel aging." In Peru, pisco production areas line the coast south of Lima, where the capital is located.The four provinces of Lima, Ica, Arequipa, and Moquegua, and the valleys of Tacna Province (Rocumba, Sama, and Caprina) near the border with Chile.These regions are defined by the Appellation System of Designation of Origin.In addition to the regions of origin, there are various regulations governing pisco in Peru.