As a Chilean I've tried both Peruvian and Chilean Pisco and they're both good in their own ways. Pisco Sour tastes better with peruvian, while Piscola tastes better with Chilean. There's definitely place for both of them in the world of cocktails. But as many people say around here, "El Mejor Pisco es el que se toma con los amigos." ("The best Pisco is the one you drink with your friends.") Thanks for making this video!
Thank YOU javeman, for this comment! That's a really fair assesment and it makes me happy to see a lot recognition for the differences and less angry comments. And that saying is just beautiful! Cheers!
Peruvian pisco is first came from port of pisco in Peru 🇵🇪 called from Spanish conquistador in 1700, in chile the government changed the name pisco to a town in 1930 so they can call pisco to their bandy ,little of history!👍
@@Reindthart69you don’t even know what you are talking about here. Pisco from Peru came first as your country, chile, didn’t even exist. It’s funny Chileans are our best clients 😂
Kevin. Let me first congratulate you for the channel. I’m Chilean but I’ve lived in Perú for many years and let me say that is incredibly accurate all the information you have said in this episode, a feature hardly to find in many TH-cam channels. I will definitely go with the Peruvian pisco sour and if you can find a bottle of pisco puro italia, an aromatic grape, you can mix it with the quebranta in 1:3 so you will have a more complex and fruity pisco sour. Also at Hotel Bolivar, a famous old hotel in Lima that serve really good pisco sours, they go for 4:1:1 so in your recipe will be 3 oz of pisco, resulting in a more dry pisco sour. Cheers my friend and keep going!
Thank you so much! The director and research guy Robi does an awesome job with all the information we put out there. Thanks for the recommendation. I love pisco so I will start to look around for a pisco puro Italia. Cheers Rodrigo! We are happy to have you on board!
I have many dear friends from both countries and I can confirm it is quite contentious, especially with the older generous. Great job giving them both a fair shake.
Thanks for watching! We were walking on thin ice with this episode because as you said it both are so passionate, but I think that we did justice to both of them. Both Piscos that I tried were great and I enjoy both!
Man there's A LOT of information out there about the two piscos and pisco sour cocktails. I'm actually really proud we were able to gather all the key facts needed to enjoy the world pisco (and piscola 😅) day!
Yes there are and I had a blast filming it. I learned a lot making this episode and you did an awesome job digging through all this information and combine it into a great story.
Thank you so much for the detailed background of the cocktail…. I really appreciate your academic background when explaining the cocktail and it’s history.
Thank you so much, Anders! I am glad that you like our channel. You have a wonderful channel as well! We could join forces and make something together, what do you say? Cheers 🥃
I'm so glad I found your channel (through a reddit post), always lovely videos and recipes! And the production value! The way that hit at 6:24 synced up with the background music was sooo niiiice!
I'm Peruvian, so I'm biased towards Peruvian Pisco Sour, but I've been to Chile and tried Pisco Sour there (yes, you have to leave the country to try Chilean pisco) and it was really good too, their pisco is just different and something's definitely true, it mixes much better with cola than Peruvian pisco.
Amazing! Thanks for sharing your thoughts about both Piscos. I am glad that you gave chance to a Chilean Pisco as well. Both are great and I think that there are enough Pisco lovers in the world to offer them both. Sharing love and good spirit are what we need right now. Cheers, José!
A great video Kevin and a great history lesson! I never knew it was such a point on contention in Peru and Chile. I don't think I've ever had Chilean Pisco, I'll have to track down a bottle.
I’m glad you commented on your watch hours post about this video because I didn’t get notified by YT for it!!!! Wishing you so much success & so happy for you being so close!
very good video let me congratulate you for such detailed information, a Peruvian colleague greets you and let me tell you that Pisco by history and tradition is Peruvian, Chilean grape brandy also has its particularity and quality, but they should find a proper name for it so as not to confuse the consumer . Greetings from Peru and cheers with pisco.
Thank you for the history. Once i wanted a Pisco sour but had no pisco. Since i am from Portugal, we do have a LOT of "aguardente" from our wine production. It is not the same thing but it is close, it all runs down to the type of grapes used for the drink, jus like you mention in the case of Peru vs Chile.
Hello! Great Video. I lived in Chile for 27 years. I would recommend that you try Kappa and Waqar pisco, best pisco available. Its a MUST to try it. I have to admit that I was kind of disappointed when you used Control pisco, since its a middle shelf pisco in its best day. As for what cocktail is better, I honestly think that Peruvian pisco for pisco sour is better, I feel that the acidity of the lime blends good with their pisco, that being said, its a horrible pisco to enjoy alone. On the other side of the coin, Cheap/mid price Pisco is awesome to combine with non acidic components, like the classic "piscola" and if you want to delight yourself with a chilled high end pisco Chilean Pisco all day, every day.
@@KevinKos I understand! if you are in the US, you can find KAPPA in Total Wine, just bought the last 3 they had in stock, here in Austin. Thank you for the awesome content!
A little late to the party but I do the Pisco sour recipe that my father taught me ( which he got from my grandfather). It is a 3:1:1 ratio. 3 parts Pisco, 1 part lime juice and 1 part Jarabe de goma , a simple syrup with gum arabic (this can be purchased online or sometimes in a Latin grocery store ) and of course an egg white with Ango bitters. My grandfather and dad always said the Jarabe de Goma was an integral part of the Pisco sour and who am I to doubt them, LOL. Love the channel and just subscribed.
Thank you so much for that information! All you have to do to honor the tradition is enjoy your Pisco Sours and pass down the recipe, right? Welcome aboard and cheers!
So I'm half Peruvian and half Chilean.😅 Both sides of my family always disagree on the origins of Pisco. However I personally prefer Peruvian Pisco and their version of pisco sour. Great video!
I lived in Chile for a while, and I must say. Every time I asked for pisco sour, no matter where is Chile. I was always served the type with egg white. So I don't know where you got your recipe from. I've had whisky sour the way you did the second, but NEVER, have I been served anywhere in South America, the second one.
I never try pisco with Cola, so it's coming up on the menu. I am working on a video for the four spice Cola flavours, and I think one of them will be with Pisco. Thanks for another amazing video, Kevin.
I had neve head of this drink before one night in 2001 when my then wife and I found ourselves in a hotel lounge in Cusco Peru. We couldn't decide on what we wanted to order and asked the bartender for a suggestion. It was then that we were introduced to this wonder. Any description would fall short of how delicious it was, but if you get a chance to taste one made well I think you will like it.
It’s difficult to generalize between Chilean and Peruvian Pisco, as the outcome greatly depends on the bartender’s style and the drinker’s preference for either a citrusy or sweet profile. In my experience, Peruvians often favor a sweeter Pisco Sour, while I, like many Chileans, prefer a more sour edge. The brand of Pisco plays a significant role as well. In Chile, there’s a wide range of Pisco production, with many brands producing añejo for straight consumption or mixing with cola (really not my thing) Among them, Waqar, my favourite pisco, stands out. It’s an ultra-premium Chilean Pisco, made from Muscat grapes in Tulahuén, a region known for its century-old vineyards and traditional distillation methods. It is awesome, delicate and fine pisco. Great aroma and it smooth and pleasant, great for sour. I also like Demonio de Los Andes from Peru (more afforable). the Acholado (mix of grapes) is also very nice.
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I liked them both! But Chilean one was more fresh for me!
great video, I learned a lot. I'm from chile and I could say that the best pisco sour is from Perú and piscola tastes better with chilean pisco but both are really good in their own ways. keep the good work Kevin I like your videos, cheers.
As a Chilean, I do appreciate any pisco.. now I like more aged or reposado version of our Chilean pisco. I love a pisco sour any day, from anywhere. Just keep getting better and better baby!!!!. Next time make it with Mistra Novel.
@@KevinKos kappa and waqar onw of best pisco in chile considering that is changing the way they produce more likely peruvian way clear and pale,but chilena pisco before the 2000 was really tasty as moonshine so is not traditional chiliean pisco,think about it they are making peruvian way in all the way even in their eats they prefer peruvian food instead even in common words in their speaking they use quechua words such ass gugua,cancha,chala,humita,charkycan,etc peruvian culture invade before and now.
Traveled in Chile in 1994 and had no idea of Pisco before I got there. I drank a lot of it neat but on a very long bus ride from Santiago de Chile to Arica I was served Pisco Sour by the bus' fantastic attendant. Love. I am a big friend of Chile, of Chileans and of their Pisco ever since but I must admit I wish and long for the day I will be able to try my first Peruvian Pisco. Never had that opportunity as of yet. On the very bus, one of my fellow passengers was Peruvian and he kept insisting that although the Chilean Pisco was good it was nothing compared to the Peruvian Pisco. He was a lovely guy and I no reason to not believe him. I hope that day will come and I will be able to test for myself which one I think is the best. Until that day, salud. In my home we enjoy the Lapostolle Pisco, a lovely delicate Pisco. I am sure there are better but I have also found some worse. Viva!
15 years ago i could say: "chilean is not a good quality pisco" but in 2022 Chilean pisco has improved a lot. We, peruvian and chilean could enjoy pisco sour, chilcano, piscola, etc Greetings from peru, thanks for this nice video.
kappa and waqar onw of best pisco in chile considering that is changing the way they produce more likely peruvian way clear and pale,but chilena pisco before the 2000 was really tasty as moonshine so is not traditional chiliean pisco,think about it they are making peruvian way in all the way even in their eats they prefer peruvian food instead even in common words in their speaking they use quechua words such as gugua,cancha,chala,humita,charkycan,etc peruvian culture invade before and now.
Im from chile, i've tasted up to 30 Pisco Brands, Chilean aim for Fruity and Floral flavours, Peruvian Varies, are stronger in flavours and have Variety yet are not as sweet, there are 2 recipes as basic cocktails in chile, Pisco Sour and Piscola (highball with Pisco And Coke, sometimes add lemon), in the pisco Sour, Peruvian is better, in the Piscola even peruvians agreed that just doesnt work with Peruvian, so, that is the main difference. For me, Pisco is like Whisky, scotch and bourbon have simillarities but are so different that had their own uses. And yeah, i agree Pisco comes from Peru.
Lucky you to have so many Pisco brands to choose from and try them out. Thanks for sharing your thoughts about both piscos. I will try Piscola this weekend. Thanks!
@@alejandrodanieldelfino4011 literally the first mentions where 'aguardiente de pisco' (Moonshine from Pisco) being Pisco a place in Peru (same as cognac being a place), also Chilean northern lands where once frorm peru (is like conquering cognac, wont be the same country but the cultural value of the land remains the same) and we have a lot of cultural exchange with Peru, even in Chile people argue that we should stop calling it Pisco and start calling it 'Elqui', anyway, both are different so why don't just enjoy both? chile is the main consumer of peruvian pisco after all.
@@nemelissz-genalcoholic7219 Of course I enjoy both, I wasn't even talking about that, but the history references talk about Pisco, not Moonshine from pisco (two different things when we talk about O.D.) and the first one came from Chile.
As a Chilean bartender working in Barcelona. Is funny how every peruvian ask my opinion on the origin of the pisco, serious business there, I would say the pisco is originally from Peru but the best tasting one is from Chile imo. Also in lot of restaurants in Chile serve the pisco sour in flute glass with powder sugar in the rim. Exelent video, cheers.
I’m Chilean and I can say Peruvian pisco sour is better for special events as it has more ingredients, meanwhile Chilean pisco sour is a fresh cocktail more appropriate for refreshing purposes like a hot day at the beach 😅
To be honest I have never tried Piscola before because I almost newer drink spirit mixed with cola (if it's not in another form 😀) but in this case, I will try it out for sure. Let me know how you like it. Cheers, Tjaša!
Of Chilean heritage over here and it was hard not to get triggered! jajaja. But you did a fine job walking this tightrope. Thank you! I'm curious why you used sugar syrup instead of powdered sugar and if it makes a taste difference. Also my relatives from Valparaiso Chile all used egg white. But here you say that is only for the Peruvian version. That's news to me! Maybe that tradition carried down from one port city to another....
I rather use syrup since it's easier to measure and balance the cocktail with it. Haha, it was a tight rope for sure. Thank you for sharing this information! I found many recipes from Chile without egg whites. I am always happy to learn something new. Cheers!
I would totally love if you could make more cocktails in "vegan" version so it can be more diverse, since people can have allergies or simply choosing not to eat animal products 😊 😍 and you can start with this one because I'm drooling all over the floor just by watching the preparations 😂
I’m from chile and I will admit, pisco sour is better with peruvian pisco ( I still use pica limes, though). But the spirit, the actual pisco, straight out of the bottle, chilean is better. Not an expert, but I can recommend Gobernador, Lapostolle Jean Baptiste and Orcon Quemado 15 Años to sip straight
Quebranta is the most classic one, but you can of course choose others as well. It depends on your taste. I tried Demonio De Los Andes Pisco, which is an Acholado variety and it's great as well! A bit more fruity than Quebranta.
the oldest reference of the distilled pisco, is in santiago Chile 1717, the following 1733 in the valley of elqui Chile. but I also believe that the name is Peruvian.
@@KevinKos I think the most important thing about Peruvian and Chilean pisco is that although they are called the same, they are two completely different distillates. Chilean pisco is a brandy (a wine multiple distillations and the alcohol is reduced with water), Peruvian pisco has the same distillation technique of Cachasa and in Peru they also make a distillate of sugar cane, in a similar way to Peruvian pisco. where fruit grapes are used as wine grapes, it is not reduced with water, it is made with the head and tail of the distillation, which is discarded in the case of Chile. The Chilean appellation is about 80 years older than the Peruvian one, a little because in Peru the Pisco production almost disappeared, since in Peru more rum is consumed, unlike in Chile.
Aside from the Pisco debate, why don't you try the Bolivian Singani Sour or the Chuflay Cocktail. The spirit is a grappa made out of only one kind of grape. Trust me is superior.
@@KevinKos Sure thing. See, pisco from Peru and Chile are made of a blend of grapes. Singani is produced from one grape only and the distilling process is unique. Try to order Signani 63, since the local brands are not for export sadly, go ahead and try it, then compare to the Pisco sours...:)
If you have never taken a shot of pisco before or even had pisco before, I warn you to not take a shot of it. It's distilled as he said, and that is very close to moonshine, and it burns the same! (From a Peruvian American)
The answer es from Peru It's unique . Chilenean is a copy. Pisco sour would transform in different flavours as maracuya sour or apple sour . Another cockteal is chilcano . Would you prove this cockteal Good luck.
We are talking about PISCO that was destilated or created in Peru from 1600 . PISCO SOUR is made with peruvian pisco and others ingredients .That is the reason why is considered peruvian. By other way Morrison created pisco sour in Lima and never out from Peru until he died.
@@gilmeralvarezflores8682 Yes but Pisco was made in Peru in the city of Pisco by Spaniards. The grape (uva) was brought to the Americas by the Spaniards and the Pisco Sour was invented by an American named Victor Morris. So both these inventions are not Peruvian.
Hi Kevin, Peruvian here. I have to say that Chilean pisco has improved with time and there are some very interesting chilean craft piscos. One small tip: don’t squeeze lemons all the way, since you want the juice and not the aromatic (somewhat sour oils). Really liked your video. Keep up the good work!
1. the chilean and peruvian pisco sour are made with 3oz of pisco, 1oz of lime, 1 oz of rich simple syrup, we are a bunch of drunks 2. you are using kind of the worst pisco from chile, not a fair comparison, try alto del carmen or mistral at least, there are not the best but those should be available in other countries
Bro, THERE IS ONLY A PISCO, AND PISCO SOUR; AND THEY ARE FROM PERU; Others are fake imitations even the name. THE EUROPEAN UNION AND INDIA AS THE LARGEST MARKETS IN THE WORLD OFFICIALLY GRANTED PERU THE RIGHTS TO ORIGEN OF PISCO. Peru has a Valley, a River and a historic Port with the same name PISCO since the 15th century and documents. Chile just changed the name to its valley from Elqui valley to Pisco Elqui just to claim the rights to origen of Pisco.
Using Pisco Control?? You gotta be kidding. That is probably the worst Chilean Pisco, out of the more than 100 labels we have. Next time get a Kappa, Waqar, Reina Victoria, Mistral, or Armidita. We Chileans don't know how to sell Pisco overseas, so you have to buy them online, or make sure to bring lots of bottles with you when you are here, especially because is a lot cheaper.
There was never such thing as chilean pisco. It was just a frustated robbery. Try the original recipe at the Bolívar Hotel in Lima, Perú. Seriously, not even close.
The first real record in the world about Pisco is in Chile Pisco is originally from Chile. Too much evidence so far. That is the truth. So, you should to investigate a little more.
Te invito a estudiar un poco más sobre el pisco y sus orígenes, en especial leer el libro "el pisco nació en Chile" en donde tiene datos históricos como comprobables del origen de éste. "El escrito más antiguo donde se menciona el "pisco que son los barriles donde se almacenaban es en Chile". Además el pisco se llama asi debido a que los barriles donde se transportaba era llamados así y por ende la ciudad que los embarcaba recibió el nombre del mismo Cabe mencionar que a la vez los 2 son distintos debido al proceso de destilación, uno es directo y el otro indirecto. Para terminar la receta del pisco chileno está mal echo. Por favor si quieres hablar de algo infórmate más al respecto. Se nota que tienes una inclinación por el peruano.
el historiador argentino que escribió el libro dice en su libro que encontró un documento del Siglo XVIII en Chile que decía sobre un hacendado que era dueño de botijas de Pisco y aguardientes , así claramente de Pisco con P mayúscula, y se sabe que los nombre propios se escriben con mayúscula, quiere decir que esas botijas era de Pisco la ciudad de Pisco en Peru, ese fue el error de Lacoste porque cuando transcribió el documento el lo escribió con p minúscula pero ya todo el mundo había visto ese documento donde claramente decía Pisco con P mayuscula, el pisco es peruano y ya lo reconocio la Union Europea
Querido Pipe: Absolutamente de acuerdo con usted en que debemos leer más antes de emitir cualquier afirmación. Sin embargo permítame agregar algo más, asegúrese de no perder el tiempo leyendo líbrejos como “El pisco nació en Chile” que pretende engañar a los lectores de la forma más vulgar y descaradamente cambia la transcripción de la misma prueba que
Corrección “……cambiando la transcripción del documento original presentado como prueba determinante para falsamente sustentar el origen chileno del pisco. Una verdadera vergüenza para cualquier trabajo de investigación seria
@@moisesvallas5603 lo más gracioso de esto es que las dos personas que están refutando el origen del pisco, no son capaces de destacar que la la elaboración de los dos pisco chileno y peruano, son completamente distinto. Ambos indican que la información entrega del libro es alterada para beneficio, pero lamentablemente para los dos, no sea comprobado lo contrario y de echo el planteamiento que dan, ni siquiera lo han podido refutar los historiadores peruanos que están dentro de la comisión. Tiene que pensar un poco, hasta Bolivia tiene un un agua ardiente idéntica al pisco pero le pusieron otro nombre para evitar este problema. Somos países vecinos, además de un tiempos estar unidos como una misma colonia, se compartió cultural y conocimientos entre los pueblos, obvio que la elaboración de los productos sean similares. Pasa lo mismo con la marraqueta, el ceviche y tantas otras cosas.
3 cocktail ideas with different piscos in this video! Did you catch the last one, at the end of the episode?
Indeed thanks!
As a bartender who worked in a Peruvian restaurant for over a year, this video is treading on thin ice my friend...
Yeah ! Piscola .
As a Chilean I've tried both Peruvian and Chilean Pisco and they're both good in their own ways. Pisco Sour tastes better with peruvian, while Piscola tastes better with Chilean. There's definitely place for both of them in the world of cocktails.
But as many people say around here, "El Mejor Pisco es el que se toma con los amigos." ("The best Pisco is the one you drink with your friends.")
Thanks for making this video!
Thank YOU javeman, for this comment! That's a really fair assesment and it makes me happy to see a lot recognition for the differences and less angry comments. And that saying is just beautiful! Cheers!
Couldn’t agree more !
Thanks for the well-informed explanation. 😊
Peruvian pisco is first came from port of pisco in Peru 🇵🇪 called from Spanish conquistador in 1700, in chile the government changed the name pisco to a town in 1930 so they can call pisco to their bandy ,little of history!👍
Thanks for the information. Cheers!
So innacurate, the town called Pisco is in Peru, not Chile.
NO, Pisco was originated in Chile 1733, while peru was made a century later, in 1855, peruvians really need to learn their own history
@@Reindthart69you don’t even know what you are talking about here. Pisco from Peru came first as your country, chile, didn’t even exist. It’s funny Chileans are our best clients 😂
Cry peru 😂😂e
Kevin. Let me first congratulate you for the channel. I’m Chilean but I’ve lived in Perú for many years and let me say that is incredibly accurate all the information you have said in this episode, a feature hardly to find in many TH-cam channels.
I will definitely go with the Peruvian pisco sour and if you can find a bottle of pisco puro italia, an aromatic grape, you can mix it with the quebranta in 1:3 so you will have a more complex and fruity pisco sour.
Also at Hotel Bolivar, a famous old hotel in Lima that serve really good pisco sours, they go for 4:1:1 so in your recipe will be 3 oz of pisco, resulting in a more dry pisco sour.
Cheers my friend and keep going!
Thank you so much! The director and research guy Robi does an awesome job with all the information we put out there. Thanks for the recommendation. I love pisco so I will start to look around for a pisco puro Italia. Cheers Rodrigo! We are happy to have you on board!
I'm so glad I have two hands and don't have to decide for just one of these cocktails!
Love it mate! Your description of the elaboration and differences in Pisco is amazing! Thanks for that! Cheers!
Thank you so much! Cheers!
Cool channel name
I have many dear friends from both countries and I can confirm it is quite contentious, especially with the older generous. Great job giving them both a fair shake.
Thanks! They both deserved it. Sharing love and good spirits are what we need in these crazy times, right?
This video is quite good but
Pisco Sour is Peruvian so in your trying to be impartial you sin of unfairness to the original .
Thanks for posting and threading the needle between two passionate groups. I enjoy both!
Thanks for watching! We were walking on thin ice with this episode because as you said it both are so passionate, but I think that we did justice to both of them. Both Piscos that I tried were great and I enjoy both!
Great episode this week, looking forward to making some Pisco Sours this coming week, with Peruvian Pisco.
Sounds great, enjoy! Thank you!
Man there's A LOT of information out there about the two piscos and pisco sour cocktails. I'm actually really proud we were able to gather all the key facts needed to enjoy the world pisco (and piscola 😅) day!
Yes there are and I had a blast filming it. I learned a lot making this episode and you did an awesome job digging through all this information and combine it into a great story.
Thank you so much for the detailed background of the cocktail…. I really appreciate your academic background when explaining the cocktail and it’s history.
Great video and channel, Kevin! Cheers to you and your team. 🥃
Thank you so much, Anders! I am glad that you like our channel. You have a wonderful channel as well! We could join forces and make something together, what do you say? Cheers 🥃
@@KevinKos that sounds like a great idea. I'd love to!
I'm so glad I found your channel (through a reddit post), always lovely videos and recipes! And the production value! The way that hit at 6:24 synced up with the background music was sooo niiiice!
So happy that you found us! Sašo Veber makes a stunning edit and I am glad, that we are on the same team. Thank you!
I'm Peruvian, so I'm biased towards Peruvian Pisco Sour, but I've been to Chile and tried Pisco Sour there (yes, you have to leave the country to try Chilean pisco) and it was really good too, their pisco is just different and something's definitely true, it mixes much better with cola than Peruvian pisco.
Amazing! Thanks for sharing your thoughts about both Piscos. I am glad that you gave chance to a Chilean Pisco as well. Both are great and I think that there are enough Pisco lovers in the world to offer them both. Sharing love and good spirit are what we need right now. Cheers, José!
Great video and explanation
Awesome video! Thanks a lot! Making some this weekend!
Have fun! Cheers!
Increíble well done research and explanation! Congratulations!
Thank you! Cheers!
A great video Kevin and a great history lesson! I never knew it was such a point on contention in Peru and Chile. I don't think I've ever had Chilean Pisco, I'll have to track down a bottle.
quite tasty !!!
It's tasty. Different than Peruvian yet still with some similarities. You won’t regret buying it. Thanks!
We can get El Gobernador at the LCBO
@@boozeontherocks Which is Chilean. THere are also 3 other Peruvian depending on the store.
@@stephane.foisy.186 Very True. The ones from Peru are a bit more expensive though,
The one drink that got me into cocktails. Great video as always!!
Nice to hear that. Thank you, Thibault!
I am from Chile living in the USA… I love the history about pisco very interesting and delicious… I like piscocola but the Peruvian recipe amazing
That's that neighborly love we need! Cheers, Sofia!
I’m glad you commented on your watch hours post about this video because I didn’t get notified by YT for it!!!! Wishing you so much success & so happy for you being so close!
Clever way to just get the egg yolk
I am glad that I did, so this one didn't slip out of the watchlist. Yes, it can be quite a handy trick sometimes. Thanks a lot! Cheers
I can only get two piscos and picking one up today. Can't wait to try this weekend. Great video all away around.
Awesome! Thank you! Enjoy your Pisco Sour or Piscola this weekend. Cheers!
Nicely done. Accurate. A+.
From everything you explained and the facts about points of origin, it seems to me that Pisco is actually originally from Peru.
Very profesional video ... very good video for everything
excelente video y tremenda explicación. Me suscribo para ver mas videos como este
Welcome!
Wow, the amount of information in this video is amazing, I myself didn't know so much about my country drinks
I am glad that I gave you some new information. Cheers!
very good video let me congratulate you for such detailed information, a Peruvian colleague greets you and let me tell you that Pisco by history and tradition is Peruvian, Chilean grape brandy also has its particularity and quality, but they should find a proper name for it so as not to confuse the consumer .
Greetings from Peru and cheers with pisco.
Thank you so much! Best regards to Peru! Cheers!
Thank you for the history.
Once i wanted a Pisco sour but had no pisco. Since i am from Portugal, we do have a LOT of "aguardente" from our wine production.
It is not the same thing but it is close, it all runs down to the type of grapes used for the drink, jus like you mention in the case of Peru vs Chile.
I really enjoyed this. The Pisco recipes are grert,, and that history!!
Thank you! I am glad that you like it!
He winked- then everything went dark- then I forgot what we were talking about 💓 I need a drink 😁
Hi Kevin! Last year a friend went yo Perú for vacations and brought me a bottle of pisco, I have prepared it with tonic and it tastes great, saludos!
You've got a great friend, Gonzalo! Cheers!
Hello! Great Video. I lived in Chile for 27 years. I would recommend that you try Kappa and Waqar pisco, best pisco available. Its a MUST to try it. I have to admit that I was kind of disappointed when you used Control pisco, since its a middle shelf pisco in its best day. As for what cocktail is better, I honestly think that Peruvian pisco for pisco sour is better, I feel that the acidity of the lime blends good with their pisco, that being said, its a horrible pisco to enjoy alone. On the other side of the coin, Cheap/mid price Pisco is awesome to combine with non acidic components, like the classic "piscola" and if you want to delight yourself with a chilled high end pisco Chilean Pisco all day, every day.
Thank you, Allan, this was very informative! Sadly the selection of Pisco here is sub-par. I'll keep an eye out for Kappa and Waqar! Cheers!
@@KevinKos I understand! if you are in the US, you can find KAPPA in Total Wine, just bought the last 3 they had in stock, here in Austin. Thank you for the awesome content!
I just received a Barsol Pisco that I ordered a couple of days ago because of you. Can’t wait for Saturday!
That is so cool to hear, Anton! I'm sure you'll love it, enjoy the Pisco Sour Day!
Thank you!
A little late to the party but I do the Pisco sour recipe that my father taught me ( which he got from my grandfather). It is a 3:1:1 ratio. 3 parts Pisco, 1 part lime juice and 1 part Jarabe de goma , a simple syrup with gum arabic (this can be purchased online or sometimes in a Latin grocery store ) and of course an egg white with Ango bitters. My grandfather and dad always said the Jarabe de Goma was an integral part of the Pisco sour and who am I to doubt them, LOL. Love the channel and just subscribed.
Thank you so much for that information! All you have to do to honor the tradition is enjoy your Pisco Sours and pass down the recipe, right? Welcome aboard and cheers!
So I'm half Peruvian and half Chilean.😅 Both sides of my family always disagree on the origins of Pisco. However I personally prefer Peruvian Pisco and their version of pisco sour. Great video!
As long as they all agree Pisco and Pisco Sours are great it's all good, right? Thank you and cheers!
I lived in Chile for a while, and I must say. Every time I asked for pisco sour, no matter where is Chile. I was always served the type with egg white. So I don't know where you got your recipe from. I've had whisky sour the way you did the second, but NEVER, have I been served anywhere in South America, the second one.
Try Chilcano, the Peruvian Pisco goes nicely with ginger ale. It is really good! For the sweet cocktail try the Machu Picchu.
Sounds great!
I never try pisco with Cola, so it's coming up on the menu. I am working on a video for the four spice Cola flavours, and I think one of them will be with Pisco. Thanks for another amazing video, Kevin.
Great! I am glad, that we give you an idea for your episode. Thank you so much!
Best piscola is made with aged pisco (brownish/golden color)
I had neve head of this drink before one night in 2001 when my then wife and I found ourselves in a hotel lounge in Cusco Peru. We couldn't decide on what we wanted to order and asked the bartender for a suggestion. It was then that we were introduced to this wonder. Any description would fall short of how delicious it was, but if you get a chance to taste one made well I think you will like it.
Thank you for this nice story! Cheers!
yeeeeeeeeees a another video finally
I am glad that you are so happy about a new episode. Enjoy!
Nice Explain and Music background 😌
Perú forever
It’s difficult to generalize between Chilean and Peruvian Pisco, as the outcome greatly depends on the bartender’s style and the drinker’s preference for either a citrusy or sweet profile. In my experience, Peruvians often favor a sweeter Pisco Sour, while I, like many Chileans, prefer a more sour edge. The brand of Pisco plays a significant role as well. In Chile, there’s a wide range of Pisco production, with many brands producing añejo for straight consumption or mixing with cola (really not my thing) Among them, Waqar, my favourite pisco, stands out. It’s an ultra-premium Chilean Pisco, made from Muscat grapes in Tulahuén, a region known for its century-old vineyards and traditional distillation methods. It is awesome, delicate and fine pisco. Great aroma and it smooth and pleasant, great for sour. I also like Demonio de Los Andes from Peru (more afforable). the Acholado (mix of grapes) is also very nice.
I liked them both! But Chilean one was more fresh for me!
I would say that sometimes I am more into a fresh cocktail on the rocks and other times more for a creamy sour. And you are right, both are great!
That’s fine just don’t call it pisco because it isn’t.
great video, I learned a lot. I'm from chile and I could say that the best pisco sour is from Perú and piscola tastes better with chilean pisco but both are really good in their own ways. keep the good work Kevin I like your videos, cheers.
I think that both are great in their ways too. I am glad that you like it! Thank you and cheers!
Kevin Kos is an international treasure and must be protected at all costs!!!!!
As a Chilean, I do appreciate any pisco.. now I like more aged or reposado version of our Chilean pisco. I love a pisco sour any day, from anywhere. Just keep getting better and better baby!!!!. Next time make it with Mistra Novel.
I have to see if Mistra Nobel is available in my country. I am not sure about that. Thank you!
@@KevinKos kappa and waqar onw of best pisco in chile considering that is changing the way they produce more likely peruvian way clear and pale,but chilena pisco before the 2000 was really tasty as moonshine so is not traditional chiliean pisco,think about it they are making peruvian way in all the way even in their eats they prefer peruvian food instead even in common words in their speaking they use quechua words such ass gugua,cancha,chala,humita,charkycan,etc peruvian culture invade before and now.
💯 peruvian 🇵🇪🍹Pisco Sour 🍹
Traveled in Chile in 1994 and had no idea of Pisco before I got there. I drank a lot of it neat but on a very long bus ride from Santiago de Chile to Arica I was served Pisco Sour by the bus' fantastic attendant. Love. I am a big friend of Chile, of Chileans and of their Pisco ever since but I must admit I wish and long for the day I will be able to try my first Peruvian Pisco. Never had that opportunity as of yet. On the very bus, one of my fellow passengers was Peruvian and he kept insisting that although the Chilean Pisco was good it was nothing compared to the Peruvian Pisco. He was a lovely guy and I no reason to not believe him. I hope that day will come and I will be able to test for myself which one I think is the best. Until that day, salud. In my home we enjoy the Lapostolle Pisco, a lovely delicate Pisco. I am sure there are better but I have also found some worse. Viva!
Thank you for this lovely story! I am sure that you will get to try Peruvian Pisco. Cheers!
where did you buy the juicer?
It's an old Havana juicer
I wonder if the Californian champagne is better than the French champagne?
15 years ago i could say: "chilean is not a good quality pisco" but in 2022 Chilean pisco has improved a lot. We, peruvian and chilean could enjoy pisco sour, chilcano, piscola, etc Greetings from peru, thanks for this nice video.
Thank you for watching the episode and for the comment. Cheers!
kappa and waqar onw of best pisco in chile considering that is changing the way they produce more likely peruvian way clear and pale,but chilena pisco before the 2000 was really tasty as moonshine so is not traditional chiliean pisco,think about it they are making peruvian way in all the way even in their eats they prefer peruvian food instead even in common words in their speaking they use quechua words such as gugua,cancha,chala,humita,charkycan,etc peruvian culture invade before and now.
I Ilke cocktail history
thank Kevin say story
I very like your video
Im from chile, i've tasted up to 30 Pisco Brands, Chilean aim for Fruity and Floral flavours, Peruvian Varies, are stronger in flavours and have Variety yet are not as sweet, there are 2 recipes as basic cocktails in chile, Pisco Sour and Piscola (highball with Pisco And Coke, sometimes add lemon), in the pisco Sour, Peruvian is better, in the Piscola even peruvians agreed that just doesnt work with Peruvian, so, that is the main difference.
For me, Pisco is like Whisky, scotch and bourbon have simillarities but are so different that had their own uses. And yeah, i agree Pisco comes from Peru.
Lucky you to have so many Pisco brands to choose from and try them out. Thanks for sharing your thoughts about both piscos. I will try Piscola this weekend. Thanks!
Why do you agree Pisco comes from Perú? Literally the first mention about pisco is from chile.
@@alejandrodanieldelfino4011 literally the first mentions where 'aguardiente de pisco' (Moonshine from Pisco) being Pisco a place in Peru (same as cognac being a place), also Chilean northern lands where once frorm peru (is like conquering cognac, wont be the same country but the cultural value of the land remains the same) and we have a lot of cultural exchange with Peru, even in Chile people argue that we should stop calling it Pisco and start calling it 'Elqui', anyway, both are different so why don't just enjoy both? chile is the main consumer of peruvian pisco after all.
@@nemelissz-genalcoholic7219 Of course I enjoy both, I wasn't even talking about that, but the history references talk about Pisco, not Moonshine from pisco (two different things when we talk about O.D.) and the first one came from Chile.
@@alejandrodanieldelfino4011 Wrong. The earliest history refence comes from Peru in the 17th century.
As a Chilean bartender working in Barcelona. Is funny how every peruvian ask my opinion on the origin of the pisco, serious business there, I would say the pisco is originally from Peru but the best tasting one is from Chile imo. Also in lot of restaurants in Chile serve the pisco sour in flute glass with powder sugar in the rim. Exelent video, cheers.
Great insight and thank you for the kind words!
I wonder if the Californian champagne is better than the French champagne?
Probablemente es un Pisco Sour Margarita……a lo Mexicano con el azúcar alrededor del vaso, Tequila, Limón , hielo …….delicioso!!!!!
I’m Chilean and I can say Peruvian pisco sour is better for special events as it has more ingredients, meanwhile Chilean pisco sour is a fresh cocktail more appropriate for refreshing purposes like a hot day at the beach 😅
Thanks for sharing!
Love it
So I’m making Pisco with Cola and lime 😊🍸
To be honest I have never tried Piscola before because I almost newer drink spirit mixed with cola (if it's not in another form 😀) but in this case, I will try it out for sure. Let me know how you like it. Cheers, Tjaša!
Good vídeo 🇵🇪❤️
Of Chilean heritage over here and it was hard not to get triggered! jajaja. But you did a fine job walking this tightrope. Thank you!
I'm curious why you used sugar syrup instead of powdered sugar and if it makes a taste difference. Also my relatives from Valparaiso Chile all used egg white. But here you say that is only for the Peruvian version. That's news to me! Maybe that tradition carried down from one port city to another....
I rather use syrup since it's easier to measure and balance the cocktail with it. Haha, it was a tight rope for sure. Thank you for sharing this information! I found many recipes from Chile without egg whites. I am always happy to learn something new. Cheers!
@@KevinKos Gracias
Kje lahko to probamo?
Haha, eno pritličje nižje.
I would totally love if you could make more cocktails in "vegan" version so it can be more diverse, since people can have allergies or simply choosing not to eat animal products 😊 😍 and you can start with this one because I'm drooling all over the floor just by watching the preparations 😂
You are right! We will make something similar in a few weeks, so stay tuned 😉
I’m from chile and I will admit, pisco sour is better with peruvian pisco ( I still use pica limes, though). But the spirit, the actual pisco, straight out of the bottle, chilean is better. Not an expert, but I can recommend Gobernador, Lapostolle Jean Baptiste and Orcon Quemado 15 Años to sip straight
If the Barsol Quebranta isn’t available here, is any make using the quebranta the best choice for a Pisces sour?
Quebranta is the most classic one, but you can of course choose others as well. It depends on your taste. I tried Demonio De Los Andes Pisco, which is an Acholado variety and it's great as well! A bit more fruity than Quebranta.
@@KevinKos ok, thanks
You are welcome!
the oldest reference of the distilled pisco, is in santiago Chile 1717, the following 1733 in the valley of elqui Chile.
but I also believe that the name is Peruvian.
Thank you for sharing this information. Cheers!
@@KevinKos I think the most important thing about Peruvian and Chilean pisco is that although they are called the same, they are two completely different distillates.
Chilean pisco is a brandy (a wine multiple distillations and the alcohol is reduced with water), Peruvian pisco has the same distillation technique of Cachasa and in Peru they also make a distillate of sugar cane, in a similar way to Peruvian pisco.
where fruit grapes are used as wine grapes, it is not reduced with water, it is made with the head and tail of the distillation, which is discarded in the case of Chile.
The Chilean appellation is about 80 years older than the Peruvian one, a little because in Peru the Pisco production almost disappeared, since in Peru more rum is consumed, unlike in Chile.
The information he shared is not true.
Aside from the Pisco debate, why don't you try the Bolivian Singani Sour or the Chuflay Cocktail. The spirit is a grappa made out of only one kind of grape. Trust me is superior.
I would love to try it out, but I am not sure if I can get Singani here in Slovenia. Maybe I will need to order it online. Thanks for the suggestion.
@@KevinKos Sure thing. See, pisco from Peru and Chile are made of a blend of grapes. Singani is produced from one grape only and the distilling process is unique. Try to order Signani 63, since the local brands are not for export sadly, go ahead and try it, then compare to the Pisco sours...:)
@@TheDarionavia, thanks for the advice!
Chileeeeno! Chileeeeno!
Raul do you also drink it in a piscola? 🇨🇱
Shweet, now i have an alcohol to celebrate along with my birthday 🥃
The one and only Pisco sour cocktail comes from Peru 🇵🇪
Chileno chileno 🇨🇱🇨🇱🇨🇱 chi chi chi lelele viva chile
If you have never taken a shot of pisco before or even had pisco before, I warn you to not take a shot of it. It's distilled as he said, and that is very close to moonshine, and it burns the same! (From a Peruvian American)
Noted
Chilean mistral novel try it 🇨🇱
Thank you!
Salud🍻
Na zdravje! 🥂
as a Chilean, pisco sour tastes better with peruvian. Chilean pisco works better with cola.
🍇
You are so cute, I would have still liked you if you said the Chilean pisco sour was better ❤️
Thanks! ☺️
WHY is the TITLE written like THIS?
Do your twist on a caipirinha!
Thanks for the proposal! I will make one for sure 😉
Chilean pisco is made by adding sugar and water to the alcohol destillation process
Not true
Ok man. You have said the truth hahaha!!!
It's from Perú.
That's the first piece of information I gave, literally 0:17 seconds into the video.☝️😄 But there's a lot to talk (and enjoy) about pisco!
The answer es from Peru It's unique . Chilenean is a copy.
Pisco sour would transform in different flavours as maracuya sour or apple sour .
Another cockteal is chilcano .
Would you prove this cockteal
Good luck.
Pisco was made by Spaniards and the Pisco Sour was made by an American. No peruan nor chilean involved.
We are talking about PISCO that was destilated or created in Peru from 1600 . PISCO SOUR is made with peruvian pisco and others ingredients .That is the reason why is considered peruvian. By other way Morrison created pisco sour in Lima and never out from Peru until he died.
@@gilmeralvarezflores8682 Yes but Pisco was made in Peru in the city of Pisco by Spaniards. The grape (uva) was brought to the Americas by the Spaniards and the Pisco Sour was invented by an American named Victor Morris. So both these inventions are not Peruvian.
Taste Chilean Pisco “Waqar”
Hi Kevin, Peruvian here. I have to say that Chilean pisco has improved with time and there are some very interesting chilean craft piscos.
One small tip: don’t squeeze lemons all the way, since you want the juice and not the aromatic (somewhat sour oils).
Really liked your video. Keep up the good work!
Thank you!
1. the chilean and peruvian pisco sour are made with 3oz of pisco, 1oz of lime, 1 oz of rich simple syrup, we are a bunch of drunks
2. you are using kind of the worst pisco from chile, not a fair comparison, try alto del carmen or mistral at least, there are not the best but those should be available in other countries
🇨🇱🇨🇱🇨🇱 best. Pisco 😂😂😂
Bro, THERE IS ONLY A PISCO, AND PISCO SOUR; AND THEY ARE FROM PERU; Others are fake imitations even the name. THE EUROPEAN UNION AND INDIA AS THE LARGEST MARKETS IN THE WORLD OFFICIALLY GRANTED PERU THE RIGHTS TO ORIGEN OF PISCO. Peru has a Valley, a River and a historic Port with the same name PISCO since the 15th century and documents. Chile just changed the name to its valley from Elqui valley to Pisco Elqui just to claim the rights to origen of Pisco.
Using Pisco Control?? You gotta be kidding. That is probably the worst Chilean Pisco, out of the more than 100 labels we have. Next time get a Kappa, Waqar, Reina Victoria, Mistral, or Armidita. We Chileans don't know how to sell Pisco overseas, so you have to buy them online, or make sure to bring lots of bottles with you when you are here, especially because is a lot cheaper.
Sorry, the only one I could get where I live. Cheers!
"Spanish Settlers" ha!
chilean
there is 0 reason to reshake without ice, i make this everyday at work
Thanks for the bartending tips!
You are welcome!
Le pisco est péruvien
There was never such thing as chilean pisco. It was just a frustated robbery. Try the original recipe at the Bolívar Hotel in Lima, Perú.
Seriously, not even close.
The first real record in the world about Pisco is in Chile
Pisco is originally from Chile. Too much evidence so far.
That is the truth.
So, you should to investigate a little more.
Te invito a estudiar un poco más sobre el pisco y sus orígenes, en especial leer el libro "el pisco nació en Chile" en donde tiene datos históricos como comprobables del origen de éste. "El escrito más antiguo donde se menciona el "pisco que son los barriles donde se almacenaban es en Chile".
Además el pisco se llama asi debido a que los barriles donde se transportaba era llamados así y por ende la ciudad que los embarcaba recibió el nombre del mismo
Cabe mencionar que a la vez los 2 son distintos debido al proceso de destilación, uno es directo y el otro indirecto.
Para terminar la receta del pisco chileno está mal echo.
Por favor si quieres hablar de algo infórmate más al respecto. Se nota que tienes una inclinación por el peruano.
el historiador argentino que escribió el libro dice en su libro que encontró un documento del Siglo XVIII en Chile que decía sobre un hacendado que era dueño de botijas de Pisco y aguardientes , así claramente de Pisco con P mayúscula, y se sabe que los nombre propios se escriben con mayúscula, quiere decir que esas botijas era de Pisco la ciudad de Pisco en Peru, ese fue el error de Lacoste porque cuando transcribió el documento el lo escribió con p minúscula pero ya todo el mundo había visto ese documento donde claramente decía Pisco con P mayuscula, el pisco es peruano y ya lo reconocio la Union Europea
Querido Pipe:
Absolutamente de acuerdo con usted en que debemos leer más antes de emitir cualquier afirmación. Sin embargo permítame agregar algo más, asegúrese de no perder el tiempo leyendo líbrejos como “El pisco nació en Chile” que pretende engañar a los lectores de la forma más vulgar y descaradamente cambia la transcripción de la misma prueba que
Corrección
“……cambiando la transcripción del documento original presentado como prueba determinante para falsamente sustentar el origen chileno del pisco. Una verdadera vergüenza para cualquier trabajo de investigación seria
@@moisesvallas5603 lo más gracioso de esto es que las dos personas que están refutando el origen del pisco, no son capaces de destacar que la la elaboración de los dos pisco chileno y peruano, son completamente distinto. Ambos indican que la información entrega del libro es alterada para beneficio, pero lamentablemente para los dos, no sea comprobado lo contrario y de echo el planteamiento que dan, ni siquiera lo han podido refutar los historiadores peruanos que están dentro de la comisión.
Tiene que pensar un poco, hasta Bolivia tiene un un agua ardiente idéntica al pisco pero le pusieron otro nombre para evitar este problema.
Somos países vecinos, además de un tiempos estar unidos como una misma colonia, se compartió cultural y conocimientos entre los pueblos, obvio que la elaboración de los productos sean similares. Pasa lo mismo con la marraqueta, el ceviche y tantas otras cosas.
@@pipesaagalla930el ceviche no es peruano. El pisco como nombre si que viene de Peru.
There is no such thing a chilean pisco, there is just a bad imitation of peruvian pisco. Same with pisco sour...
as a chilean who drinks pisco.... pisco control sucks...
Well, I don't have many choices in Slovenia. Thanks!
Dis guy screams hip-ster