ABOUT PISCO
Pisco is a grape distillate with Denomination of Origin (D.O) produced in Peru. It can be elaborated from a total of 8 different grape varieties. A pisco can either be “Puro”, which means distilled from a single grape variety, or “Acholado”, which means elaborated from 2 or more grape varieties. Pisco alcohol strength ranges from 38% to 42%. It is completely transparent as it is rested after distillation, not aged. It’s one of the purest distillates as it contains no water nor sugar!
It’s very simple. 100% from grapes. That’s it. No sugar. No water. No sulfites.
Pisco can be elaborated from eight types of grapes, classified as either “aromatic” grapes or “non-aromatic” grapes. The aromatic grapes have richer and full tastes with very pronounced aromas. They include the following varieties: 1) Italia, 2) Torontel, 3) Moscatel, and 4) Uvina.
The “non-aromatic” grapes have a more balanced taste profile that tends to be more discrete. They include the following grape varieties : 1) Quebranta, 2) Negra Criolla, 3) Mollar, and 4) Albilla.
That’s a long debate. We prefer to stay out of it. But as far as we are concerned, we care about producing a liquor that is hand-crafted and working with master distillers whose knowledge has been passed on from generation to generation.
Pisco from Peru cannot be aged nor can it be cut with water. It is distilled to proof. Furthermore, it is classified by type of grape, unlike Chilean pisco which is classified according to alcohol strength.
Unlike its Chilean counterpart, pisco produced in Peru cannot be aged. Rather, it is rested for a minimum period of 3 months.
Pisco has an alcoholic content ranging from 38% to 42%. For such a reason, it cannot go bad and can be stored outside of the refrigerator without any issue. We recommend keeping it in a cool place such as a wine cellar for optimal taste.
For the same reason as the one mentioned above, pisco cannot freeze if you put it in the freezer. It will simply get very cold. If you wish to drink it that way, that’s fine. Just know that, when you cool a drink down to such low temperatures, the aromas and scent will be diminished, and you will hence not detect as many of the flavours and notes contained in the pisco.
For optimal taste, we recommend drinking it at room temperature. This enables all the aromas and scents to be released properly and give you the proper, full-taste pisco has to offer. It should be drunk in a sherry glass or can even be drunk in a wine glass. It should, as a wine, be properly oxygenated before being drunk.
DRINKING IT
Rompe Mar pisco is very versatile. There are many ways to enjoy it. However, if you ask us, the best way is by drinking our perfect serve. Here’s how to make it:
Ingredients: 60 ml of Rompe Mar Pisco, a few black olives, brown sugar
Preparation: Pour the pisco into a flute glass. Serve some black olives on a tray and sprinkle them with the brown sugar.
The story behind our perfect serve: Today there are 8 official grape varieties that can be used to elaborate pisco. This was not always the case, however. There used to just be 7. The eight one, called “Uvina” (which literally means “tiny grape”, an initially despective name), was not approved and considered the little black swan of the grapes, despite many calls from Uvina producers to include it among the official pisco grapes.
When, finally, it was approved by the regulatory council, a huge party was thrown in its honour. In homage to this variety, heritage of our valley, we have decided to include olives in our Perfect Serve, because the characteristic note of this grape is a distinctive black olive taste. We add brown sugar to round the aromas and reinforce the flavour.
Rompe Mar Pisco is a very versatile distillate and can be enjoyed in a multitude of ways. Pure, on Ice, Shaken, or in a cocktail … Whatever floats your boat, Rompe Mar Pisco will certainly be the added sparkle you didn’t know you needed in your life! Rompe Mar cocktail options range from pisco classic cocktails to our own creations.
Pisco classics include the Pisco Sour, the Chilcano, the Capitán, and the Pisco Punch.
You can also drink reinvented classics, by converting your favourite Gin & Tonic into a Pisco & Tonic (way better in our view, but of course we’re biassed), or by making yourself a Pisco Negroni.
If you want to check out our recipes, check out our “Cocktails” section.
The Pisco Sour is a traditional pisco cocktail made with egg white, lime and sugar. There is also a vegan alternative that uses aquafaba.
Pisco Sour was invented by a man going by the name of Victor Morris. Here’s the little story: In 1904, Cerro de Pasco was a small ore-mining town perched up the Peruvian Andes. For the inauguration of its first railway, Victor Morris, an American engineer who had supervised its construction, was commissioned to set up the whiskey sours for the 5,000 guests attending (the finest dignitaries from around the country & beyond). But he couldn’t get enough whiskey delivered to the remote location. Luckily, there was an abundance of pisco in town, which the clever man substituted for the whiskey.
International pisco sour day is every first Saturday of February and is celebrated since 2004.
The Chilcano is actually the most consumed pisco cocktail in Peru. It’s very fresh and perfect for a day out at the beach or on a sunny terrace. It’s made with ginger ale and lemon and served in a highball glass.
Unlike for the Pisco Sour, we cannot pinpoint a particular inventor. But it is believed that the Chilcano was invented by Italian immigrants to Peru. Here’s the little story..
The story: Italian immigrants in Peru all had one thing in common: they enjoyed lively nights out. Back in Italy, they had the habit of drinking grappa mixed with ginger ale and a slice of lemon to revitalise the body the next morning. They called it the Buon giorno. In the absence of grappa, pisco emerged as the best substitute. A Peruvian Buon giorno was thus born and named “Chilcano”.
There is no international Chilcano day as such, but something much better: a whole Chilcano week! It changes year-to-year but is usually celebrated in mid-January.
Pisco is very versatile. It can thus be paired with an infinite quantity of dishes. However, it is best paired with seafood, especially Peruvian cuisine, such as ceviche. Personally, we love pairing Rompe Mar with a fresh plate of oysters.
At the heart of our distillation process lies our 400 litre copper still, a classic piece of equipment revered for its superior heat conductivity and catalytic ability to enhance the purification of our pisco. Copper plays a pivotal role in removing sulfur compounds and other impurities, ensuring a smooth and refined end product. However, it’s this intimate interaction between the copper and the distillate that leads to one of the most intriguing aspects of our pisco: the presence of copper deposits .
During distillation, the copper still reacts with certain “fat bodies’ naturally contained within the pisco, and the spirit is subtly infused with a trace amount of copper. This is a normal consequence of our traditional distillation methods. With drops in temperature, these copper particles can become more visible, precipitating towards the bottom of the bottle.
The levels of copper that migrate into the spirit are miniscule and well within the safety standards for consumption. Similar to how trace minerals in water can contribute ton flavor and health benefits, the copper in our pisco is part of its unique character, without compromising the safety or quality of the product.
We have run analysis with laboratories across three different countries to ensure the levels of copper which are found in our pisco do not bear any prejudice to our consumer’s safety. Should you wish to examine such results, you may solicit them by sending us an email at info@rompemar.com