Comments on: Pisco and the Pisco Punch http://thespiritworld.net/2007/05/28/pisco-and-the-pisco-punch/ Quenching your thirst with sips, nips and tipples. Thu, 08 Jan 2009 11:27:58 +0000 http://wordpress.org/?v=2.0.4 by: Mary Harrington http://thespiritworld.net/2007/05/28/pisco-and-the-pisco-punch/#comment-222279 Sat, 20 Dec 2008 00:17:56 +0000 http://thespiritworld.net/2007/05/28/pisco-and-the-pisco-punch/#comment-222279 Ushanka, my understanding of the instructions are thus: 1) Weigh four pounds of white caster sugar, add to one quart of water in a saucepan. Using a candy thermometer, bring to a boil at 220 degrees F. The reason for this, I assume, is to bring it to what is known as a "softball stage" so as to thicken the viscosity of the syrup. 2) Add the gum arabic solution (be careful as it may bubble up from the difference in temperature) and continue to boil. With a spoon, skim off any "scum" that rises to the top. 3) Take it off the heat, let it cool, filter, etc. I am really wondering whether it would make any difference at all to mix all together, bring it to 220 deg. for a few minutes, skimming the top and then remove it from the heat. It could be safer without the risk of boiling over from adding the gum arabic solution to hot sugar syrup. A Peruvian colleague just recently back from Peru brought me a bottle of Pisco, gum cane syrup and bitters to make Pisco Sours from. I'm looking forward to trying the Punch too. Ushanka, my understanding of the instructions are thus:
1) Weigh four pounds of white caster sugar, add to one quart of water in a saucepan. Using a candy thermometer, bring to a boil at 220 degrees F. The reason for this, I assume, is to bring it to what is known as a “softball stage” so as to thicken the viscosity of the syrup.
2) Add the gum arabic solution (be careful as it may bubble up from the difference in temperature) and continue to boil. With a spoon, skim off any “scum” that rises to the top.
3) Take it off the heat, let it cool, filter, etc.
I am really wondering whether it would make any difference at all to mix all together, bring it to 220 deg. for a few minutes, skimming the top and then remove it from the heat. It could be safer without the risk of boiling over from adding the gum arabic solution to hot sugar syrup.
A Peruvian colleague just recently back from Peru brought me a bottle of Pisco, gum cane syrup and bitters to make Pisco Sours from. I’m looking forward to trying the Punch too.

]]> by: carlos http://thespiritworld.net/2007/05/28/pisco-and-the-pisco-punch/#comment-186739 Wed, 24 Sep 2008 02:22:43 +0000 http://thespiritworld.net/2007/05/28/pisco-and-the-pisco-punch/#comment-186739 pisco is truly peruvian nothing to say and talk chile only makes bad wine that they call pisco. and i love the pico sour is the best brebage that i ever had pisco is truly peruvian nothing to say and talk chile only makes bad wine that they call pisco.
and i love the pico sour is the best brebage that i ever had

]]> by: walt bauer http://thespiritworld.net/2007/05/28/pisco-and-the-pisco-punch/#comment-183086 Wed, 17 Sep 2008 23:49:28 +0000 http://thespiritworld.net/2007/05/28/pisco-and-the-pisco-punch/#comment-183086 Type your comment here. Since I import Inca Gold Pisco, an acholado style pisco I have studied many versions of pisco punch and I agree that gum arabic is an integral and necessary component of a smooth pisco punch. Another aspect is the use of fresh juices. What a difference it makes from the use of com- mercial jug mixes. See the video on my web- site for a pisco punch preparation by Gregg Best of Restaurant Eugenes, Atlanta. Type your comment here. Since I import Inca Gold Pisco, an acholado style pisco I have studied many versions of pisco punch and I agree that gum arabic is an integral and necessary component of a smooth pisco punch.
Another aspect is the use of fresh juices. What a difference it makes from the use of com-
mercial jug mixes. See the video on my web-
site for a pisco punch preparation by Gregg Best of Restaurant Eugenes, Atlanta.

]]> by: Roger Smith http://thespiritworld.net/2007/05/28/pisco-and-the-pisco-punch/#comment-102590 Sun, 06 Apr 2008 19:33:21 +0000 http://thespiritworld.net/2007/05/28/pisco-and-the-pisco-punch/#comment-102590 An interesting set of comments here re Pisco. I have traveled extensivly in Peru and had Pisco many times. It varies from thinking you are drinking the worst form of distilled spirts to one of the necters of the gods. I have yet to find any of the really fine brands here in the US but on New Years 2007 at a party in Lima I sipped some of the finest I have ever tasted. It came from a batch of only 10,257 and sold for over $100 US a litre. My wife and I have found decent pisco at the BevMo stores in Ca. but there are usually only 2-4 bottles in each store. Makes for a fun trip when we go to the bay area to visit all the stores and buy them out to get a case or so that will last us for a year. We have been drinking pisco sours but are on the hunt for the gum arabic to do the punch. An interesting set of comments here re Pisco. I have traveled extensivly in Peru and had Pisco many times. It varies from thinking you are drinking the worst form of distilled spirts to one of the necters of the gods. I have yet to find any of the really fine brands here in the US but on New Years 2007 at a party in Lima I sipped some of the finest I have ever tasted. It came from a batch of only 10,257 and sold for over $100 US a litre. My wife and I have found decent pisco at the BevMo stores in Ca. but there are usually only 2-4 bottles in each store. Makes for a fun trip when we go to the bay area to visit all the stores and buy them out to get a case or so that will last us for a year. We have been drinking pisco sours but are on the hunt for the gum arabic to do the punch.

]]> by: Robert Hess http://thespiritworld.net/2007/05/28/pisco-and-the-pisco-punch/#comment-95094 Wed, 12 Mar 2008 14:15:33 +0000 http://thespiritworld.net/2007/05/28/pisco-and-the-pisco-punch/#comment-95094 Enrique, It is my understanding that the -origins- of Pisco ARE from wine making leftovers. Both from the actual leftovers of making wine, as well as grapes which were of inferior quality. That is not to say that such is the case today. Just as Italian Grappa has made tremendous improvements from its "firewater" past to become a truly respectable spirit, so too has Pisco. There are many excellent Pisco's available which are made with quality, craftsmanship, and dedication, which was not the case several hundred years ago. If my information is wrong here, please let me know. It is also incorrect to say that Pisco -only- comes from Peru. While I realize the bitter rivalry between Peru and Chile regarding Pisco, there IS Pisco being made in Chile, and frankly/unfortunately, here in the US its the Chilean Pisco which appears to be more common at the current time. However, it is my personal opinion that the BEST Pisco comes from Peru, and perhaps some day there will be some form of legislation (which is recognized world-wide) which defines Pisco as a Peruvian product, made in a very specific way, but to the best of my knowledge such is not yet the case. We (here in the US), are just now starting to see some decent, if not great, Pisco's coming to the market. For quite some time, the only Pisco's I saw in my state were either Chilean, or an absolutely terrible Peruvian brand: Guacamayo. I've had a chance to try the previously mentioned Inca Gold, and think it is an excellent product, and look forward to it being more widely available. -Robert Enrique,

It is my understanding that the -origins- of Pisco ARE from wine making leftovers. Both from the actual leftovers of making wine, as well as grapes which were of inferior quality. That is not to say that such is the case today. Just as Italian Grappa has made tremendous improvements from its “firewater” past to become a truly respectable spirit, so too has Pisco. There are many excellent Pisco’s available which are made with quality, craftsmanship, and dedication, which was not the case several hundred years ago. If my information is wrong here, please let me know.

It is also incorrect to say that Pisco -only- comes from Peru. While I realize the bitter rivalry between Peru and Chile regarding Pisco, there IS Pisco being made in Chile, and frankly/unfortunately, here in the US its the Chilean Pisco which appears to be more common at the current time.

However, it is my personal opinion that the BEST Pisco comes from Peru, and perhaps some day there will be some form of legislation (which is recognized world-wide) which defines Pisco as a Peruvian product, made in a very specific way, but to the best of my knowledge such is not yet the case.

We (here in the US), are just now starting to see some decent, if not great, Pisco’s coming to the market. For quite some time, the only Pisco’s I saw in my state were either Chilean, or an absolutely terrible Peruvian brand: Guacamayo.

I’ve had a chance to try the previously mentioned Inca Gold, and think it is an excellent product, and look forward to it being more widely available.

-Robert

]]> by: Enrique http://thespiritworld.net/2007/05/28/pisco-and-the-pisco-punch/#comment-94906 Tue, 11 Mar 2008 22:15:32 +0000 http://thespiritworld.net/2007/05/28/pisco-and-the-pisco-punch/#comment-94906 Just let all know PISCO is not made from leftovers from wine production. The grapes used to made PISCO are unly to make PISCO you do not make wine from these grapes. Pisco is made from a short fermented grape juice that does not include seeds or skin or branches. it is fermented for 13 to 16 days depending on the climate and region where it is manufactured. Pisco has a tradition of more than 300 years, was the most popular liquor served in San Francisco in the 1800's were the pisco punch was invented. Good pisco is to be saoured really like a Cognac ar armagnac which are the the other liquors made in the same manner as Pisco but pisco is not aged in barrels and has no water added. There are only seven grapes approved to made pisco from. Pisco in from PERU and only made in PERU. The better the Pisco the better the cocktails like pisco sour and pisco punch, so that concept that to make a cocktail you can use whgatever quality of any liquor is WRONG too. Thanks. Just let all know PISCO is not made from leftovers from wine production.
The grapes used to made PISCO are unly to make PISCO you do not make wine from these grapes.
Pisco is made from a short fermented grape juice that does not include seeds or skin or branches.
it is fermented for 13 to 16 days depending on the climate and region where it is manufactured.
Pisco has a tradition of more than 300 years, was the most popular liquor served in San Francisco in the 1800’s were the pisco punch was invented.
Good pisco is to be saoured really like a Cognac ar armagnac which are the the other liquors made in the same manner as Pisco but pisco is not aged in barrels and has no water added.
There are only seven grapes approved to made pisco from.
Pisco in from PERU and only made in PERU.
The better the Pisco the better the cocktails like pisco sour and pisco punch, so that concept that to make a cocktail you can use whgatever quality of any liquor is WRONG too.
Thanks.

]]> by: Robert Hess http://thespiritworld.net/2007/05/28/pisco-and-the-pisco-punch/#comment-48057 Fri, 05 Oct 2007 13:00:47 +0000 http://thespiritworld.net/2007/05/28/pisco-and-the-pisco-punch/#comment-48057 Walter, Thanks for providing the link (note that it included the "." at the end of the sentence so the real link is http://www.incaspirits.com/ ). Too bad it's only available in Georgia so far. But I'll keep my eye's open for it. Walter,

Thanks for providing the link (note that it included the “.” at the end of the sentence so the real link is http://www.incaspirits.com/ ).

Too bad it’s only available in Georgia so far. But I’ll keep my eye’s open for it.

]]> by: walter bauer http://thespiritworld.net/2007/05/28/pisco-and-the-pisco-punch/#comment-47814 Thu, 04 Oct 2007 21:22:11 +0000 http://thespiritworld.net/2007/05/28/pisco-and-the-pisco-punch/#comment-47814 As a follow up to my previous post about Inca Gold Pisco I'm excited to announce our website is now live. Feel free to visit us at www.incaspirits.com. Walt Bauer As a follow up to my previous post about Inca Gold Pisco I’m excited to announce our website is now live. Feel free to visit us at www.incaspirits.com. Walt Bauer

]]> by: walter bauer http://thespiritworld.net/2007/05/28/pisco-and-the-pisco-punch/#comment-28835 Wed, 06 Jun 2007 19:30:43 +0000 http://thespiritworld.net/2007/05/28/pisco-and-the-pisco-punch/#comment-28835 I've read all the comments posted through 29 May,2007 with interest since our company will be importing INCA GOLD PISCO this fall. It will be designated as "a fine aromatic brandy" as it is an acholado style pisco. Concurrently, we will be introducing a freeze-dried Punch Mix produced in Lima, Peru. This mix is designed to duplicate the "original" San Francisco Pisco Punch. I agree that gum arabic and simple syrup are important ingredients in the formula as well as the style and purity of INCA GOLD PISCO. I look forward to receiving comments. Walt Bauer I’ve read all the comments posted through 29 May,2007 with interest since our company will be importing INCA GOLD PISCO this fall. It will be designated as “a fine aromatic brandy” as it is an acholado style pisco. Concurrently, we will be introducing a freeze-dried Punch Mix produced in Lima, Peru. This mix is designed to duplicate the “original” San Francisco Pisco Punch. I agree that gum arabic and simple syrup are important ingredients in the formula as well as the style and purity of INCA GOLD PISCO. I look forward to receiving comments. Walt Bauer

]]> by: Robert Hess http://thespiritworld.net/2007/05/28/pisco-and-the-pisco-punch/#comment-28656 Tue, 05 Jun 2007 08:06:52 +0000 http://thespiritworld.net/2007/05/28/pisco-and-the-pisco-punch/#comment-28656 I'd add the gum arabic after the sugar had been fully dissolved. Turn off the heat, and then add it in and stir until fully incorporated. I’d add the gum arabic after the sugar had been fully dissolved. Turn off the heat, and then add it in and stir until fully incorporated.

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