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Pisco Dictionary of Peru

This week we are offering you a small glossary of terms used in the Pisco and cocktail world of Peru. We hope to expand on this brief list into a regular feature or section. If there are terms that you are unfamiliar with and wish to know what they mean or have come across some interesting term to share, please drop me a line at hh@livininginperu.com and I’ll be glad to answer you and add it into our growing glossary.



Aguadillo: the custom of drinking pisco or cachina during the harvest of the grape.

Arizola: low quality pisco.

Bajamar: shot of pisco drunk after a meal.

Botija: the legendary clay container used to store pisco.

Caballazo: to drink pisco from the bottle, for example: "se empujó un caballazo" or “he downed a caballazo”.

Calentito: pisco with lemon and hot tea.

Copeo: to drink pisco.

Chivato: terrible quality pisco, for example: "este pisco es chivato" or "this pisco is chivato".

Cubas: large containers for keeping pisco.

Empujar: to hurry up and drink a pisco drink, slam it.

Melate: a mix of sweet wine and pisco.

Mulita: a small bottle of pisco.

Oficina: place where pisco is made. Synonym of the bodega or pisco warehouse.

Piscología: interest, liking or hobby of pisco consumptions.

Pisquero: pisco connoisseur.

Res: a 750 ml bottle of pisco, for example: "... sírvanos media res" or "... serve us half a res".

Trancazo: to drink a glass of pisco in one gulp, for example: "fulano se empujó su pisco de un trancazo" or "so and so slammed his pisco in one gulp"

Zampado: to be drunk, for example: "fulano ya está zampado" or "so and so is already zampado".

Till next time,
Hans


Add a comment :
7 comments

Davicho says :
3-01-08,06:49:52

I believe that the term 'zampado(a)' needs some clarification. I offer the following piece of a well established conventional wisdom in Peru: the question is "what is the difference between a pretty woman and an ugly one"; Answer: "three pisco sauers". Offcourse, that applies to both genders. :-)

julio carrera says :
4-01-08,10:18:56

What are the definitions of the following terms?

Cachina
Mosto

cindy says :
4-01-08,09:17:40

I´ve learned new words today! thanks.

Davicho says :
5-01-08,05:33:01

Cachina has no direct translation, but it is young sweet wine often made from a second press.
Mosto is translated into english a wine 'must', which is the pressed juice or destemmed prior to completing fermentation.

Timothy P. Crawfurd says :
6-01-08,03:11:31

I have never gone to be bed with an ugly woman, but I have gotten up with a few!

Hans Hilburg says :
8-01-08,08:42:10

Dear Julio Carrera,


"Cachina" is what results from the fermentation of the "must" after eight to ten days of settling and it is best consumed within 30 days of the fermentation.

"Mosto" or Must is pure juice of the grape derived from the pressing process.    There are both fresh and fermented "Mostos".

I will be posting an article next week about "cachina", so that you and our friend Davicho will be better able to understand  what it is all about.

Let me know if any of you have any other questions.

All the best,

Hans

Luis says :
13-01-08,11:39:51

Yes indeed, after a few pisco sours, everyone looks beautiful,  regardless...



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