{"id":4453,"date":"2024-02-03T13:33:59","date_gmt":"2024-02-03T13:33:59","guid":{"rendered":"https:\/\/liviopastorino.com\/?p=4453"},"modified":"2024-02-26T13:54:33","modified_gmt":"2024-02-26T13:54:33","slug":"tacna-region-pisquera","status":"publish","type":"post","link":"https:\/\/liviopastorino.com\/en\/tacna-region-pisquera\/","title":{"rendered":"Tacna: Pisco Region"},"content":{"rendered":"
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t

Tacna: Pisco Region<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Cocktail Magazine<\/a> edition No. 61 grateful for the opportunity.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

A while ago, I met a reader of my pisco newsletter, from Arica, Chile, who always joked around. \"Pisco is not from Peru,\" he would say, followed by a laugh. Then he would apologize and tell the affection he had for Tacna. He traveled every week for work and always buy a bottle of pisco. \"Seriously, it's much better,\" he added. And that would end the conversation. There is no doubt that Chileans appreciate pisco. Remember until recently, Chile was considered one of our largest export markets, even though it did not enter as \"pisco,\" but as \"destilado de quebranta.\" Today, it's the third-largest market. No Chilean spirits enters Peru. It's prohibited.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\t

Within the Pisco Appelation of Origin three valleys are considered in the pisco region of Tacna: Locumba, Sama, and Caplina. Something similar occurs in the Lima region with the pisco variety Uvina, only circumscribed to the districts of Lunahuan\u00e1, Z\u00fa\u00f1iga, & Pacar\u00e1n. They are small areas with A.O. Pisco, a strength that must be capitalized on. Tacna has more than 400 hectares of pisco grapes, mainly of the Italia & Negra Criolla varieties. Locumba extends along the river of the same name, from the coast to 1100 meters above sea level. Sama reaches 600 m.a.s.l. and the Caplina or Capallina valley, which in Aymara means \"river that does not reach the sea,\" goes from the coast to 1300 m.a.s.l. and contributes 70% of the pisco grape vineyards in the region.\n\n\nBefore continuing, it is interesting to note that in Ica, to make pisco or wine, the familiar clay jars (botijas), called piscos or piskos were used in the past. However, from Arequipa southward, where wine production prevailed, 1000-liter or larger wine clay jars called \"tinajas or tinajones\" are currently used.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

\n\t\t\t
\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

In the arid coastal valleys of Tacna, the climate is subtropical with moderate temperatures and no regular rainfall. In the high areas, temperatures rise, with less humidity and more sunlight. Many riverbeds or gullies remain dry for much of the year. We call them seasonal rivers. Generally, the soils in the riverbed are rocky, with silt and clay. Like in all pisco regions, pisco production in Tacna suffered setbacks due to the pandemic. \n\nNowadays, it's in full recovery with a production of over 50,000 liters per year. In my opinion, their Italia variety is the best, without disregarding the Negras Criollas. Everyone has their own taste. Try a Tacna Mosto Verde (Green Must), Italia. It is clean in aroma, fresh, elegant, velvety, silky, unctuous, with hints of flowers, jasmine, tropical fruits, melon, lime peel, and passion fruit. Another product I recommend is apricot liqueur \"Licor de Damasco\", (apricot fruit preserved in syrup & macerated in pisco). It's a delight, I'm one of many enthusiasts of this drink Tacna offers.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\t

Currently, We are waiting for the Pisco Appelation of Origin Regulatory Council to be reactivated. Our Cultural Heritage needs it. The best is yet to come! Cheers! Always with responsibly.
Tertulias pisqueras: The collection of the \"Tacne\u00f1os\"\u00a0<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\t

The best is yet to come! Cheers! Always with responsibility. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\tTil next time!\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

By Livio Pastorino Wagner\nSommelier, Specialist, and Pisco Taster\nRegistration: CRDO-PISCO 2020 RCO-034-2011\n
@elmagozurdo<\/a>

<\/p>

Cocktail magazine<\/a> No 61, february 06, 2023<\/p>

\u00a0<\/p>

Cocktail magazine (spanish) in issuu<\/a><\/p>

\u00a0<\/p>

Pisco & music<\/p>