Product description
Pisco is a type of brandy produced in the wine-growing regions of Peru and Chile.
The first records of pisco date back to the late 16th century and mention Spanish settlers as its creators, who were looking for a drink that could replace the brandy imported from their home country. It is not entirely clear whether pisco originated in Chile or Peru, as it is considered a national drink in both countries.
Chilean pisco must be produced in one of two regions, Atacama or Caquimbo, defined by a government decree in 1931, and producers must have their own vineyards. The grape variety used for production is Muscat, to a much lesser extent Pedro Jiménez and Toronto. Fermentation usually lasts seven days, and distillation takes place in a copper still.
Pisco CAPEL (Cooperativa Agrícola Pisquera Elqui Limitada) is, next to Pisco Control, the largest Chilean producer of pisco (they jointly hold a 90% market share). For several years, Pisco Capel has significantly increased its cocktail offering, today they represent about 35% of the company's turnover. One of them is the Capel Pisco Mango presented here, a tropical cocktail composed of its own pisco and mango juice. It is a tempting proposition for hot, summer days (and evenings). We serve it with crushed ice, or with champagne.