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The afternoon we visited the Museo del Pisco was most definitely one of those days. Museo del Pisco recently opened a new location in May of this year here in Miraflores, across the street from Parque Kennedy. They are on the second floor and have spectacular views of the park and the surrounding area. Besides this new Miraflores location, there are Museo del Pisco locations located in the downtown Lima area, Cusco, and Arequipa. A new location will eventually be opening in Santiago, Chile.
Few words are so intimately linked to Peruvian identity and history as is ‘Pisco’, a Quechua term meaning ‘little bird’. Pisco is Peru’s flagship spirit. Pisco or grape brandy is a miracle born from the fertile Peruvian desert and the mixture of Indians and Spaniards. More than four centuries ago, peculiar soil, climate, culture, and history bred a grape variety that adapted to a land at once millennial and promising and gave rise to a new spirit of world renown. Pisco is very versatile and can be used for cocktail mixing and for sipping.
Only the following grapes can be used to produce pisco: quebranta, negra criolla, mollar, italia, moscatel, albilla, torontel, and uvina. These quality grapes are from the coastal valleys located from Lima’s southern provinces to the southernmost tip of Peru, in Tacna. These 8 grapes are divided into Aromatic and Non-Aromatic grape varieties. The aromatic grapes are the italia, albilla, moscatel, and torontel. The non-aromatic grapes are the quebranta, negra criollo, mollar, and uvina.
There are three varieties of pisco: Pisco Puro, Pisco Mosto Verde, and Pisco Acholado. Pisco Puro refers to the pure pisco followed by the name of the specific grape used. Pisco Mosto Verde refers to the pisco that comes from one grape variety with an interrupted fermentation process. This is a type of pisco that is preferred for sipping by many pisco lovers. Pisco Acholado uses a mix of several grapes.
The first new pisco cocktail was named Pacha, which is a Quechua word that translates to “tierra” (earth). This cocktail contains sliced raw beets, Cynar, Aperol, Campari, and Pisco Angel Negro. The cocktail was accented with dried beet potato chips.
Now on to the food……the food served at Museo del Pisco was surprisingly quite good for the most part. The prices are comfortable and moderate as well. We began with three different tapas…….the Chicharron de Pescado y Palta, the Muchame de Prosciutto de Pato, and the Butifarra de La Bodega. All tapa selections come with 4 pieces of the option you choose for 19 soles. All of these tapas were served on top of baguette bread slices. Our favorites were the fish which was fried in a light panko crust and slices of avocado. The sliced duck prosciutto was marinated in olive oil and herb-cured and was of excellent quality. The Butifarra used excellent quality slices of pork topped off with sliced onions and peppers (salsa criollo). Museo del Pisco offers a selection of 4 platters o our choice (total of 16 tapas) for 70 soles as well.
Sunday to Wednesday: 11:30 a.m. to 12:00 midnight
Thursday: 11:30 a.m.-1:00 a.m.
Friday/Saturday: 11:30 a.m.-2:00 a.m.
Tapas: S/. 19-70
Starters/Piqueos: S/. 16-36
Sandwiches: S/. 16
Salads: S/. 18
Wraps: S/. 20-24
Ceviche: S/. 28-30
Main dishes: S/. 26-40
Desserts: S/. 18
Classic Cocktails: S/. 25-26
Chilcanos: S/. 25
Premium Cocktails: S/. 35-45
House Cocktails: S/. 25
House Pisco Sours: S/. 26
Beer: S/. 10-18
Non-Alcoholic Beverages: S/. 6-18
Coffee/Tea: S/. 6-16
Juices: S/. 15