Pisco for those of you  not sure, is a type of brandy, in that it’s a spirit distilled from wine. This spirit to some reaches its highest degree of elevation in a cocktail called the Pisco Sour. Two main countries lay claim to Pisco, Peru and Chile. And one of these countries Peru in 2003 created the “Día Nacional del Pisco Sour” (National Pisco Sour Day), an official government holiday celebrated on the first Saturday of February. I can’t think of too many countries that have a government holiday in celebration of a cocktail, but I guess I’m just disappointed that it’s on a Saturday! The Embassy of Peru has also smartly registered a GI (Geographic Indication) for Pisco in India.

A small group of us was gathered together in New Delhi at the house of Ms. Mercedes Gil, the Deputy Chief of Mission of the Embassy of Peru.

The Pisco we’re drinking this evening is a brand called La Botija from Tabernero. Bodegas y Viñedos TABERNERO was founded in 1897 in the valley of Chincha, province of Ica, 200 kilometers south of Lima, capital of Peru. La Botija is imported into India by Monika Enterprises, and Dushyant Tanwar, brand ambassador for Monika Enterprises is here to guide us through a Pisco tasting as also make some Pisco Sours (and variations).

The Pisco variant that we’re drinking today is La Botija’s Pisco Quebranta that is 100% distilled Quebranta grape juice. This is the widest grape varietal grown in Peru for the production of Pisco. It is a non-aromatic grape – producing the least aromatic Pisco.

Tabernero also makes an Italia (style of grape) Pisco and Acholado  Pisco (a mix of Italia and Quebranta).

As we taste some Pisco neat, Dushyant explains some of the main characteristics of Pisco from Peru, namely:

• Nothing can be added to the spirit after distillation, and it is bottled straight off the still at an ABV of at least 38%
• It cannot be matured in casks. It can however be rested for up to 2 months in clay pots called Botijas (and hence the name La Botija). This allows the pure taste of the spirit to come through.
• The laws allow distillation only once
• 8 varieties of grapes can be allowed in Peruvian Pisco

Dushyant then goes on to make a Classic Pisco Sour for us as well as two variants of it, the Amazonian sour with Bananas and the Inca Sour with Avocado.

Some delicious traditional Peruvian cuisine is also served us including Ceviche (fish with lime and seasonings) and Causa (a layered potato casserole)

Our hostess, Ms. Mercedes Gil, the Deputy Chief of Mission, as a part of her welcome, also tells us that 2021 is Peru’s Bicentenary, marking 200 years of independence.

There  could be no better year for me to raising a toast with some Pisco Sour’s than this one. Salud!