Pisco Mistral, the option for your party this Cyberday

In the world it is becoming more and more popular a quintessential Chilean drink, pisco. In general, it is often confused with pisco from Peru. Both two liquors they have a long history, and an ongoing struggle to figure out who was the first to be produced, but our version is very different.

But, regardless of this discussion, without a doubt, this floral and fruity drink is a great option when looking for a gift in the cyber day deals. Pisco is a grape-based drink that is made in only two areas of the country, the Coquimbo and Atacama regions, where the terrain is desert and humidity is low. This is an essential factor to achieve the unique flavor of this product with such emblematic brands as Pisco Mistral.

Experts indicate that what most differentiates the Peruvian drink from the Chilean one are its grapes and the production process of each country. For example, our pisco, the Chilean pisco, uses aromatic grapes, the Peruvian does not.

The pisco It is a grape-based drink that is made in only two areas of the country, the Coquimbo and Atacama regions, where the terrain is desert and humidity is low. This is an essential factor to achieve the unique flavor of this product with such emblematic brands as Pisco Mistral.

Experts indicate that what most differentiates the Peruvian drink from the Chilean one are its grapes and the production process of each country. For example, our pisco, the chilean piscouses aromatic grapes, the Peruvian does not.

Chilean vs Peruvian pisco production

The chilean pisco is continuously distilled. Some versions, such as brandy, can be aged (Peruvian pisco cannot be made), often in American oak, French oak, or raulí barrels, a perennial beech native to Chile. After distillation, Chilean Piscos add water to lower the ABV while, in Peru, nothing is added to achieve a lower proof. Like other categories of the brandy family, the water that is added must be pure, without sugars, colorings or other additives.

There are many things that make Chilean pisco super special and unique, including the batch distillation system. The process in the distillation of Chilean pisco is a discontinuous “potstill” distillation, always cutting heads, hearts and feints, or bow shots. The main difference with the peruvian pisco is that the feints are discarded, leaving us only the hearts, which are of high rank. Finally, they are rectified using only pure water.

The choice to distill, or not, definitely has a major effect on the final product, there is the option to distill the pisco once or several times, depending on the final product. For example, if the master distiller is going to produce a white pisco, he may only distill the pisco once to preserve much of the aroma and flavors, but if he is going to barrel age it, he will distill it twice to allow the flavors to shine through. of the barrel.

As we explained, we cannot deny that much of the genius of Chilean pisco comes directly from the grapes used, in addition to quality, pisco prices is the best of all.

If we go to a specific brand, we have to mention the Pisco Mistral, which is known for its unique flavor, color and aroma. Also, for its elegant appearance. Whoever tries it, discovers in its characteristics a distinction that demonstrates quality. This drink is aged in new American oak barrels and is named in honor of Gabriela Mistral, who was awarded the Nobel Prize for Literature in 1945.

Types of Pisco Mistral

The price of Pisco Mistralis very competitive for the market, and has a variety of 8 types of bottles:

Mistral pisco of 35

Mistral pisco of 40

• Pisco Mistral of 46,

• Pisco Mistral Nobel 40

• Pisco Mistral Nobel Fire,

• Pisco Mistral Nobel DO 1931

• Pisco Mistral Gran Nobel 40

• Pisco Mistral Selection of Barrels.

In addition, they come in various presentations: 1 liter Pisco Mistral and Pisco Mistral 0.75.

What drinks can we make with Pisco?

As with other hard liquors, mixed drinks are usually made with the version of pisco prices more economical. The aged pisco is saved for special occasions. Here are some drinks that you can get in most bars in Chile’s capital Santiago.

● Piscola: it is the most universal drink of pisco. It is simply linked with Coca-Cola. This is the most popular option at parties and events. The Mistral Pisco price for this drink is what best combines.

● Chilcano: A simple chilcano is made by mixing pisco, lime juice, and ginger ale. For those who are looking for a fairly balanced bittersweet flavor in a drink, this will be your favorite option. The 1 liter Pisco Mistral is a great choice for a Chiclano.

● Piston: It is a fairly simple cocktail for those who want to play it safe and want to refresh, it is pisco, tonic water and lemon. They consider it perfect for hot days because it hydrates and refreshes. For this you must have your Mistral pisco of 40.

● Pisco Sour: With this drink the cracks begin, we already explained that the origin of pisco is fought between Chile and Peru, with the Pisco Sour the same thing happens. It is considered the most famous pisco drink in existence, but again the two countries differ in the way they make it.

In Peru it is made with lemon juice, egg white and simple syrup. The mixture is shaken in a shaker until smooth and frothy. It is also served with a touch of angostura bitters. In Chile they remove the egg white and the bitters, in turn lemon juice or a lemon-lime mixture is used and served in a glass. It is characterized by a sour flavor, but at the same time fresh. If you think of cocktails taking advantage of the cyber day dealsthe Pisco Sour, is an excellent choice.

● Cola de Mono: it is typically served in Chilean homes during the holidays, something similar to what happens with Piscola. It is a cocktail based on pisco, eggnog and coffee.

Regardless of the beverage you try, pisco production tells the story of Chile’s agricultural development and reveals the generosity of the Chilean home. No matter the presentation, if it is Mistral pisco of 35at 46º, is always a great alternative for good palates.

If you want to take advantage of cyber daysomething as traditional as pisco.



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