An unexpected stop at the Valley of Pisco Elqui, a valley 100km east from the coastal town of La Serena. Nested within the valley this cute little village is a perfect nature gateway to escape from the hassle of a city and enjoy some relaxing time. Cute houses, artisanal and organic food, as well as a Pisco distillery tour to discover and taste the wonder of the Pisco as well as admire a pure sky full of stars.
PISCO TOUR Pisco, which means small bird in Quechua, is a traditional alcohol from Latin America. To this date, its origin is still fought for between Peruvians and Chileans. According to Valley Pisco Elqui, Pisco was born with the arrival of the Spanish during the 16th century who introduced the vgne in order to make wine. Throughout years of wine fabrication the locals turned this alcohol into an eau-de-vie by further distilling it. The Pisco was born. |
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Process making
The best time to produce Pisco is between end of February and end of May when the grapes are at their finest. The distillery check of the grapes to assure their quality and have an idea of the type of vine (and degree of alcohol) they'll be able to get out of them. Then the grapes are grounded and separated from their sticks and leaves (both of which are further used as natural earth fertiliser). The grapes macerate in inoxidable tanks where the natural process makes that the liquid separates from the solid. After having deprecated the grape juice from the skins, the juice will fermenter with an addition of a special levadura which function is to transform the sugar of the juice into an alcoliador so that the juice will turn into wine of 12-14•. Artisanal fermentation also exists but takes more time (the levadura accelerates the process and makes it possible within 12 days). This wine will be used to create Pisco. |
Distillation
Once ready the wine is boiled into an alembic during 45min at approximately 90-100•. Due to the heat it will start to evaporate, rise up trough and pipe and condense in another alembic, where it will turn back to a liquid state, but this time of higher alcohol degree - pure alcohol state called alcohol etilic. The distillery we visited use the heart of this alcohol (70-85•) to produce their Pisco. However due to a law that state that the Pisco's alcoholic contenance have to be between 30 and 50•, they lower its alcohol degree to maximum 46• by diluting it either mineral water. This whole production process is continuous. Thanks to the nice weather condition of the valley, the grapes are exposed more than 300 days per year to the sun and to a big contrast of temperature between the day (25-30•) and night (10-12•) and have thus a sweeter taste which enhance its savour. The Pisco taste is said to be something in between the Moscatel Rosado de Austria and Moscatel de Alexandria. Personally it has a different taste. We had the chance to taste two different Pisco of both 40•. One is tasted pure and has a caramelised taste but remains strong. The other one, much stronger pure is usually used to make Pisco Sour (Pisco, lemon juice and sugar). |
Transportation: a 2h30 crazy hour drive from La Serena for CLP 4500 (6,25€) with a beautiful landscape
Accommodation: El elqui hotel (CLP 15'000 per pax - 22,5€) including breafast, hot water, wifi and swimming pool.
F&B: cheap and delicious empanadas for CLP 1500, average dinner for about CLP 7000-10000
Activities: tour of the distillery (CLP 6000 per pax including tasting and a glass of pisco) and astronomic tour for CLP 7500 (to my opinion, too expensive for the quality of the tour - we should have extended our stay in Atacama to do it.
Accommodation: El elqui hotel (CLP 15'000 per pax - 22,5€) including breafast, hot water, wifi and swimming pool.
F&B: cheap and delicious empanadas for CLP 1500, average dinner for about CLP 7000-10000
Activities: tour of the distillery (CLP 6000 per pax including tasting and a glass of pisco) and astronomic tour for CLP 7500 (to my opinion, too expensive for the quality of the tour - we should have extended our stay in Atacama to do it.