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Gastronomy

Pisco Dictionary of Perú – II

Hello again!  This week we are adding a few more terms to our growing Pisco Glossary, concentrating on terms that having to do with the preparation of Pisco. Every month we hope to keep growing our list so that you can eventually have a place to refer to as you encounter new terms along the way of your Pisco adventure.
And Once again, 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 to our glossary.

All the best,
Hans


Alambique – An apparatus (or still) made of copper used for distillation.

Añada - The year that the grape was harvested.

Cabeza – The first of the distilled must coming from the distillation process of a must or wine. This portion is NOT used in quality Piscos.

Descube - The operation of emptying the “cubas” or containers after the alcoholic fermentation.

Falca – Typical Peruvian distilling apparatus.

Hollejo – The skin of the grape.

Mistela – Drink made from Cachina and Pisco.

Orujo - Residual vegetable fiber and/or elements from the pressing of the must.

Pipas - Wooden casks used to ferment the must.

Pisa – The extraction process, traditionally the stomping process, wherein the must is obtained from the grapes.

Prensa - The press or apparatus used to extract the must or juice from the grapes.

Reposo- Settling period after the distillation which allows for the formation of the  body of the Pisco.

Tinajas - Large fired clay containers used in the south of Peru for the fermentation of the must.


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