Like most countries in South America, Peru has long built a reputation for its vibrant culture, breathtaking mountains and beaches, rich exports from its mines and farms, and amazing culinary delights. It’s time to introduce one more thing: pisco.
Despite its long, even ancient, history of alcoholic beverages, the South American region can’t seem to shake its stereotype of having only two liquors: tequila and rum – even though the former is Mexican. All the while, Peru has created its own spirit, namely pisco, made from crushed grapes, the skin and seed included, which is then fermented and distilled.
Dating back to the 17th century, when the Spanish colonists published notes about the spirit, pisco didn’t reach other countries until around 200 years later. Still without the recognition of many other local liquors, a native distillery aims to change that and see the rebirth of pisco in the world. That brand is Pisco 1615, named after the year of the liquid’s first known recorded scripture. In the past few years, Pisco 1615 has been circulating in bars all around the globe, as well as winning awards in Europe and North America between 2018 and 2020.
Pisco 1615 was founded on the grounds of San Nicolas winery. Located in a breathtaking landscape with over 30 hectares of various grapes, the winery houses three stills and numerous stainless-steel tanks, as well as an experience centre for visitors. The brand creates three variants, with the blue labelled Puro being the most widespread release. Popularity aside, when it comes to international liquors, there’s always time and space to try a new one – and we say, this is pisco’s time.
The Cocktails
Pacific Club
INGREDIENTS
2oz Pisco 1615
0.5oz Cinzano Rosso
0.5oz lemon
A handful of blueberries and raspberries
METHOD
Muddle the berries in a glass
Fill glass with ice, followed by Pisco 1615, Cinzano Rosso, and lemon
Stir gently. Finish with more berries
COLLINS & POMELO
INGREDIENTS
2oz Pisco 1615
0.5oz gum syrup
3oz pink grapefruit juice
Soda water
3 drops Angostura bitters
METHOD
Pour the Pisco 1615, syrup, and juice in a glass
Stir, then add ice cubes
Fill the glass with soda water and a drop of bitters, then mix gently
Decorate with grapefruit slices
LA MULITA
INGREDIENTS
2oz Pisco 1615
3oz fresh watermelon
4 drops lemon
Ginger ale
METHOD
Place ice in a mule mug
Pour in all ingredients except ginger ale. Stir gently for five seconds.
Pour in the ginger ale
Top with mint leaves
PI SPRITZ
INGREDIENTS
1.5oz Pisco 1615
1.5oz Aperol
2oz tangerine juice
2oz prosecco
3 drops lemon
METHOD
Fill glass with ice, add Pisco 1615 and Aperol
Pour in the juice, prosecco and lemon
Finish with a tangerine slice and sprig of mint
Top with berries
Pisco 1615
