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Gastronomy

Pisco Dictionary of Perú – V

This month we are adding our fifth installment of terms to our growing Pisco Glossary.
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@livinginperu.com and I’ll be glad to answer you and add it to our glossary.

All the best,
Hans

Pisco Dictionary of Perú – V
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.
Despalilladora: The machine that separates out the woody stems of the grape.
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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