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Pisco
In Peru and other countries, pisco is a "designation of origin" that is reserved for the alcoholic beverage belonging to a variety of grape aguardiente produced in Peru since the late 16th century. It is the typical destillate of this country, elaborated from fermented wine of certain grapes (Vitis vinifera), whose value has crossed its borders, as evidenced by the records of shipments made through the port of Pisco to Europe and other parts of the Americas since the 17th century, places such as England, Spain, Portugal, Guatemala, Panama and United States, from the mid-19th century.
Pisco Properties:
| Food Property | Type | Description |
|---|---|---|
| Flavor Profile | Sweet | Pisco can have a slightly sweet flavor profile depending on the grapes used in the distillation process. |
| Sour | Pisco is known for its slightly sour or acidic taste, similar to other grape-based spirits like wine. | |
| Bitter | Pisco may have a hint of bitterness in its flavor profile, especially if it is made from grape varieties with higher tannin levels. | |
| Texture | Dryness | Pisco is a distilled spirit with a relatively low moisture content, giving it a dry texture on the palate. |
| Color | Natural Pigments | Pisco can range in color from clear to pale yellow, depending on the grape varieties used and the aging process. |
| Aroma | Volatile Compounds | Pisco has a complex aroma profile with volatile compounds derived from the grape fermentation and distillation process. |
| Chemical Composition | Acidity/Alkalinity (pH) | Pisco typically has a neutral pH level, similar to other distilled spirits. |
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