PURE SUN CHILEAN PI S C O
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Chilean pisco is a spirit obtained through the distillation of muscat wine produced in the delimited and protected area of Coquimbo and Atacama regions. This description may categorize Pisco as a brandy, it can be transparent or aged in barrels. Aged pisco can be subcategorized as Guarda or Envejecido referring to the laying time in barrels. However, its formal classification is based on its alcohol volume content: Gran Pisco 45°, Reservado 40°, Especial 35°, and Tradicional 30°.
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PRODUCTIVE PROCESS
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G RA P E S A R RI V E AT THE D I ST I L L E RY
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4 WINEMAKING
5 D I ST I L L AT I O N
STA L K R E M OVA L AND PRESS
H A R V E ST
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6 R E ST I N STA I N L E S S ST E E L TA N KS / WO O D E N C A S K
7 B OTT L I N G I N CONSUMPTION U N I TS
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The harvest of the pisco grapes begins by mid-February, usually with the earliest variety (Austrian Muscat), and concludes with those of the most extended cycle (Alexandria Muscat and Pedro Jiménez). The harvest shall be determined by the probable alcohol strength of the grape in the vine, which must be equal to or greater than 10,5°pa.
The grapes are received in the distilleries and separated from residues such as leaf and stalk. The grape is then pressed to extract its juice, which will be vinified at controlled temperatures.
The winemaking process takes an average of 30 days, depending on the technology incorporated into the process and the yeasts used for fermentation. When wine is ready, the distillation process on discontinuous stills begins.
still has an alcoholic graduation that can fluctuate between approximately 60° and 73°. The distillation of each season’s wines begins immediately after the wine is ready and cannot exceed the January 31st of the following year, before the next harvest.
being distilled to produce pisco, this alcohol 6 After must have a minimum rest of 60 days, which can be done in steel or inactive wood barrels (it does not add aroma or colour to alcohol).
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Wine is poured into the still and brought to boiling point to separate and capture the alcohol. The alcohol obtained from this process is divided into three parts: head, heart and tail. The heart is the purest part, used to craft pisco. The heart can be distilled once, twice, or even three times, depending on the level of purity and organoleptic properties desired to produce pisco. The alcohol obtained at the foot of the
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Once this alcohol is bottled, it can receive the name “pisco”. Unaged pisco is called “transparent”, while in the case of aged piscos, the alcohol obtained is aged in wooden barrels, the most popular being those of rauli (native Chilean wood), American or French oak. This process gives the pisco notes of wood that combine very well with the grape flavour of the product, providing an amber colour whose intensity will depend on the ageing period.
L I M A RI EXPRESS
Once the almonds are ground, strain and set the liquid aside. Preparing them syrup: Pour 200 gr. of brown sugar and the same amount
Bartender Sebastian Campos
of water. Simmer until the sugar is thoroughly diluted.
Ingredients (2 drinks): • 60 ml. transparent pisco 40° • 45 ml. almond milk • 30 ml. espresso coffee • 30 ml. sugar syrup • Cinnamon powder.
Set aside to cool down. Preparation: In a shaker with five ice cubes, add the syrup, then the almond milk and coffee, and finally the pisco. Whisk vigorously for 10 seconds,
Preparation of the almond milk:
and strain over a cooled glass.
Peel the almonds by adding hot water and then cold. Add 300 gr. of almonds and 500 ml. of water to the blender.
To serve, sprinkle cinnamon and garnish with almonds in halves. 6
G RA N A D I N A
Preparation:
Ingredients (2 drinks):
Place pomegranate, celery, and sugar into a mixing glass. Crush well with a mortar to extract the juice from the fruit.
Bartender Sebastian Campos
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60 ml. transparent pisco 40° 50 g of pomegranate grains 30 g of celery stalks 1 tbsp, granulated sugar 1 tbsp, lemon juice Two drops of bitter Abundant ice
Add pisco, lemon juice and bitter; stir or shake in a shaker until the sugar dissolves. In a rock glass, add plenty of ice and serve the mixture using a filter. Finally, add pomegranate grains as garnish and a celery stalk for perfume.
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PI C H U N C H O
Preparation:
Ingredients:
A 'part' can be any unit of measure: a cup, a bowl, or your most convenient container.
Bartender Jimmy Pacheco
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Pour all the ingredients into a glass bottle or container. Allow them to rest for five days in the refrigerator to infuse with the essential oils from the peels.
1 part aged pisco 1 part vermouth Rosso 1/4 part orange liqueur 1 cinnamon stick Lemon and orange peels
After five days, double filter the mixture and then serve. Keep the bottle in the fridge.
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PI O N E E R
Preparation:
Bartender Jimmy Pacheco
Add 3 to 4 ice cubes in a rock glass, stir and remove excess water.
Ingredients: • • • •
Incorporate the pisco and the arrayan liqueur or Vermouth, grapefruit juice and Campari.
30 ml. transparent pisco 40° 30 ml. Campari 30 ml. Arrayan liqueur or Vermouth Rosso 5 ml. grapefruit juice
Stir with a mixing spoon and serve withgrapefruit peel on top.
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L I M A RI G RA P E ICE TEA
Bartender Jefrey López
Ingredients (2 drinks): • • • • • •
60 ml. transparent pisco 25 ml. vermouth Bianco 30 ml citrus mix (pink grapefruit, key lime) 30 ml. chamomile syrup and honey 4 pieces of green apple 45 ml. chai tea infusion
Preparation: In a shaker, incorporate the slices of green apple, chamomile syrup, and honey, then crush them. Next, include the citrus mix, white vermouth, and pisco, and shake with lots of ice. Strain into a clean bowl and re-strain into the glass with round-carved ice. Slowly pour the chai tea infusion on top of the ice. Garnish with grapefruit peel and edible flowers.
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PI S C O M U L E
Preparation:
Asociación de Productores de Pisco A.G. This novel version combines the versatility of pisco with the refreshing flavour of one of the classic American cocktails. It is a fast, simple, delicious, and beautiful cocktail.
Start by placing some ice in the jug, then add the lemon juice and pisco. Mix well using a teaspoon.
Ingredients (2 drinks): • • • • •
This cocktail is traditionally served in a copper jug, which also pays homage to the mining tradition in our pisco region. If such jugs are not available, you can use a rocks glass.
2 parts of transparent pisco 1 part lemon juice 4 parts ginger ale Mint leaves and lemon slices Chopped ice
Next, add the mint and a slice of lemon. Finally, complete the drink by filling the glass with ginger ale.
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PI S C O S O U R
Asociación de Productores de Pisco A. G. Ingredients: • • • •
3 parts transparent pisco 1 part sugar or simple syrup 1 part lemon juice Ice
Preparation: The shaker takes a vital role in this cocktail since it must be shaken correctly to properly mix all the ingredients in a single texture, combining the sweetness of the sugar, the acidity of the lemon and the fruity and expressive touch of the transparent pisco. Ice is an ingredient that will be present only in the shaker to cool the cocktail during its preparation, but without diluting the flavours. All ingredients are incorporated into the shaker; place the cap and shake for 3 to 5 minutes to blend all flavours and aromas. Strain and serve in a flute glass. 12
SERENA CONNECTION
Preparation: Cool a tumbler glass with ice.
Asociación de Productores de Pisco A.G. This cocktail also has a simple and fast preparation but is more intense and highlights the complexity of flavours and aromas of aged pisco, its notes of ripe fruit and wood. Ingredients: • • •
1 part aged pisco 1 part amaretto Cloves Orange peel Chilean cherry
Remove and discard excess water. Pour the pisco and amaretto and stir with the bar spoon until both spirits are incorporated. Add the orange peel with two or three embedded cloves to the glass. These ingredients will add a wide range of aromas and flavours to the cocktail, which combines perfectly with the notes of aged pisco and the sweetness of amaretto. Before serving, drop a Chilean cherry into the glass.
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CONTACT INFORMATION: Hong Kong
Unit 3005, 30/F, Enterprise Square Three, 39 Wang Chiu Road, Kowloon Bay, Hong Kong Phone: +852 28271790