Pisco is the drink of all Peruvians. We are proud to be able to enjoy a good glass of pisco or a cocktail made from our eponymous distillate which, in addition to having an exquisite flavor and aroma, has a range of health benefits. Here are some properties of pisco that you may not have been aware of:
Purifies the Body
Pisco stands out for its diuretic and purifying qualities for the body, helping to combat kidney disease; it also acts as a protector against cardiovascular disease.
This drink has natural antioxidants which protect the body against the activation of altered genes, which are responsible for increasing the risk of diseases such as cancer, arthritis and diabetes, among others.
Pisco is a distillate made from grapes, which contain resveratrol, a substance that helps to slow skin aging by acting on the tissue cells responsible for accelerating this process.
Grape sap and juice are rich in nutrients: they contain vitamins, minerals and substances such as flavonoids and tannins. Medicinal applications of pisco with these elements also lead to therapeutic qualities for the treatment of stomach illnesses such as gastroenteritis and chronic diarrhea. It is important to emphasize the importance of not exceeding the amount of pisco to be consumed. For example, a 3.5 fl. oz. glass of pisco sour contains up to 300 calories (equivalent to a small sandwich).
A drink obtained exclusively from the distillation of fresh must from recently fermented "Pisqueras Grapes", using traditional methods that maintain quality standards. A variety of cocktails are prepared with pisco, including the famous Pisco Sour and the Algarrobina Cocktail. Three types of pisco can be distinguished by their taste:
Pure Pisco: This is made from a single pisco grape variety, that is, from a single vine, which gives it an unmistakable flavor. It should be noted that on each bottle of pure pisco the manufacturer must mention the type of grape used for its preparation.
Mosto Verde (green must) Pisco: This pisco is made from grape must that has not finished fermenting. In other words, the pisco is distilled from the must before all the sugars are converted into alcohol. It is known for being subtle, elegant, refined and full-bodied.
Pisco Acholado: This is obtained from the mixture of at least two of the eight varieties of pisqueras grapes. It is prepared from a mixture of different types of vines, combining smells from aromatic grapes with the flavors of non-aromatic ones. The term “acholado” comes from the colloquial term “cholo,” which refers to the intermixing of bloodlines in the Peruvian Andes.
Sources: Peru 21 / Mapfre