Podcasts about Pisco

“If you’re someone who’s always dreamed of going to Mars but you don’t have the time to become an astronaut, you can just visit the Atacama Desert.” –Mark Johanson In this episode of Deviate, Rolf and Mark talk about how Mark became interested in the Atacama Desert, and his experience in other world deserts (1:45); what Mark sought when he traveled through the region (16:00); what it’s like to experience the area, and why it’s known as “Mars on Earth” (26:00); what travelers can do there, and what it’s like for Mark to live in Chile (36:30). Mark Johanson (@markonthemap) is an American journalist and travel writer based in Santiago, Chile. His first book is Mars on Earth: Wanderings in the World's Driest Desert. Notable Links: Atacama Desert (desert plateau located in Chile) Coober Pedy (town in the Australian Outback) Desert Solitaire, by Edward Abbey (book) The English Patient, by Michael Ondaatje (book) The Songlines, by Bruce Chatwin (book) Man in the Landscape, by Paul Shepard (book) Chinchorro mummies (ancient remains in the Atacama Desert) Qhapaq Ñan (Inca road system) Arica (province in Chile) Altiplano (Andean Plateau) Lands of Lost Borders, by Kate Harris (book) Pan-American Highway (road network) Cusco (city in Peru) San Pedro de Atacama (town in Chile) Elqui Valley (wine and astronomy region in Chile) Gabriela Mistral (Nobel Prize-winning poet) Pisco (fermented spirit made from grapes) Pisco sour (cocktail) The Deviate theme music comes from the title track of Cedar Van Tassel's 2017 album Lumber. Note: We don't host a “comments” section, but we're happy to hear your questions and insights via email, at deviate@rolfpotts.com.

In this episode I interview Miguel, co-owner of Lima Cantina in Perth, and massive foodie. We talk about his journey in the hospitality industry and how food, drinks and music have helped him learn, teach and share culture over time. Miguel, a Peruvian who moved to Spain in 2001, fell in love with the industry and eventually opened a tapas bar in Barcelona. He met his wife, Mel, in Barcelona, and they moved to Melbourne before settling in Perth. We talk about the establishment of Lima Cantina, which focuses on authentic Peruvian cuisine and is the only Pisco bar in Western Australia. Miguel emphasizes the importance of passion in hospitality and the unique cultural fusion in Peruvian food, highlighting the significance of Pisco and the evolution of Peruvian cuisine.Finally, we use this as an excuse to talk about food related slang and expressions and different variations in both Spanish and English.If you would like a transcript for this episode, find all content and have a say in the creative process, think about becoming a patron:patreon.com/AustraliansTeachEnglishOr check out my other podcast - IELTS in the Sun - the podcast to help you prepare your English exam: https://open.spotify.com/show/7wVfUn2wKiQxlE47vLudmc?si=VWsuUzo-T4esfb1KnjW3aA

Krystal and Saagar discuss markets rebounding expecting Trump negotiations, China preps for all out trade war, Elon begs Trump to stop tariffs. Pisco: https://www.youtube.com/@PiscosHour Andrew Chen: https://www.3sixteen.com To become a Breaking Points Premium Member and watch/listen to the show AD FREE, uncut and 1 hour early visit: www.breakingpoints.com Merch Store: https://shop.breakingpoints.com/See omnystudio.com/listener for privacy information.

Krystal and Saagar discuss US made clothing brand sounds alarm on tariffs, Trump pulls chair out for Bibi backing troops in Gaza, Tucker warns Trump on Iran war, SCOTUS greenlights Trump El Salvador deportations. Pisco: https://www.youtube.com/@PiscosHour Andrew Chen: https://www.3sixteen.com To become a Breaking Points Premium Member and watch/listen to the show AD FREE, uncut and 1 hour early visit: www.breakingpoints.com Merch Store: https://shop.breakingpoints.com/See omnystudio.com/listener for privacy information.

Paulo Pisco não faz parte das listas do PS para as próximas eleições, vai sair do parlamento. Lisboa acolhe festival dedicado às migrações portuguesas. Edição Isabel Gaspar Dias

In this Navy Strength conversation with Bobby Freeman (@nononsensegin), creator of the hit YouTube Channel, No Nonsense Gin Drinking, some of the topics we discuss include: Bobby's journey through gin, beginning with the gin & tonic that launched his obsession and all of the stylistic preferences and affinities he's developed along the way A discussion of recent gin trends in the UK, including the “Pink Gin Bubble” that occurred during COVID and the current obsession with citrus-heavy gins. We also cover the popular cocktail trends that are dominant right now in the London bar world, including Pisco & whiskey sours, porn star martinis, and brambles. And of course, this wouldn't be a true gin nerd conversation if we didn't take the opportunity to sample some of our personal favorite gins featuring outlandish botanicals, like oyster shells, elephant dung, ants, and prickly pear cactus. Along the way, we discuss why Bobby gets a little nervous when ordering a Mojito, which South American country has suspiciously good deals on distilled spirits, the gin with a flavor profile that can only be described as “pure fart,” And much, much more.  

Si habitualmente aplicamos las Leyes de Newton, en traumatología para las fracturas peri-implante… ¡Apliquemos las 4 Leyes Pisco! En este capítulo hablaremos junto al Dr. Pablo Castillón de este consenso español de fracturas peri-implante; Peri-Implant Spanish Consensus (PISCO). ¿Y cómo nace este consenso? De la necesidad de encontrar un estándar y una herramienta de consenso que ayude en la toma de decisionesde tratamiento para las fracturas periimplante de fémur. Este episodio es todo un imprescindible.

What does it take to launch a Pisco brand in a country that looooooves Pisco, vs. a country that's still figuring out what to make of it. That's what Alex Hildebrandt, founder of Suyo Pisco is here to talk about. He sits down with the gang to talk about growing up with Pisco all around him, the drink's rich history in Peru, the care that goes into these grapes and the unique challenges of launching a brand in a spirit's home country, vs. in the United States.Plus, Damon is going to London soon, which means he'll be able to check one more site off his ancient aliens bucket list.Follow Suyo Pisco on instagram at @suyopiscoLove The Speakeasy but wish there was more? Check out Bottled in Bond, our new Patreon podcast exclusively for you, our best regulars! Join now for sponsor-free listening, video podcasts, access to pre-sales and drink recipes from all our guests. Higher proof and aged to perfection, check it out now at patreon.com/BottledinBondCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout. Don't forget to click SUBSCRIBE and RATE the show if you can. 

Alex is a Peruvian American who created SUYO with his partner Ian to reconnect with his roots and celebrate his culture by sharing Peru's beloved flagship spirit, Pisco. He sees SUYO as a vehicle to share amazing Pisco, his home country, and the many stories that he's encountered on his journey. There are 500+ pisco producers in Peru. The majority of them are small, family-owned and operated vineyards and distilleries that are unknown outside of their villages. SUYO is a pisco discovery initiative dedicated to exploring our country, empowering small batch producers, and sharing amazing pisco with the world. Every batch of pisco is unique. We embrace the distinctiveness of each vineyard and celebrate the unique flavors its terroir creates in every release. We promote sustainable, non-intensive agriculture to ensure longevity of each vineyard's life. SUYO Pisco Website Instagram Buy Now

Elena aime le style, la Star Ac, les siestes, le Swing, Paolo Nutini, le Pisco sour, sa manucure accordée au pelage de son chat, porter des cravates. Et plein d'autres choses. Si le profil de Elena vous plaît, envoyez-lui un petit mot, un audio, une photo ou une vidéo via notre plateforme dédiée dont le lien se trouve sur notre compte instagram @onsevoix ou directement par mail onsevoix.podcast@gmail.com.Et si vous souhaitez venir vous faire entendre, écrivez-nous via l'une de ces deux plateformes.

Pisco of Lib & Learn podcast joins us to discuss the current civil war hitting MAGA's ranks and the future of the bromance between Trump and Elon (is it built to last?). 

Polo Ramírez conversó con la subsecretaria de las Culturas y el Patrimonio, Carolina Pérez, quien se refirió a la repatriación de restos bioantropológicos rapanui. Además, en Con sabor, habló con el experto en patrimonio cultural chileno, Nicolás Cañas, de su libro Revolución Pisco y de la actualidad del trago en nuestro país. Y en el segundo bloque estuvo con el director escénico argentino, Marcelo Lombardero y la directora del Teatro Municipal de Santiago, Carmen Gloria Larenas, que dieron los detalles del estreno ópera El holandés errante.

Adam, Joanna, and Zach spend some time discussing the plight of Pisco, then chat about the new wave of highball cocktails that aim to reinvent the form: do they make high-end cocktail bars more approachable, or are they just a way to fancy up what is at heart a simple drink? Please remember to subscribe to, rate, and review VinePair on Apple Podcasts, Spotify, or wherever you get your episodes, and send any questions, comments, critiques, or suggestions to podcast@vinepair.com. Thanks for listening, and be well.Joanna is reading: Pisco Is Still Searching for Its Place on the American Back BarAdam is watching: Bottle BattleZach is reading: The Basic Well Drink Is Your Bartender's New Favorite PlaygroundInstagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

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This was a fun "debate" (discussion) with Pisco Litty, a New York attorney and apparent sincere Kamala Harris supporter. Enjoy pulling out your hair!

El Pacto comienza a romperse y quizás la primera víctima sea el Ministroll: Santivañez acorralado por la Comisión de Fiscalización y por la Fiscalía. ADEMÁS: Confirmado: el carro de Dina sí estuvo en Pisco... ¿con Cerrón? MIENTRAS TANTO: ¿Qué hay detrás del extraño Mensaje a la Nación de Dina por su viajecito choteado? Algo más que frivolidad: el fracaso de sus negociaciones con el Congreso. TAMBIÉN: Nuevo bloopper íntimo en el Congreso. Y... La última del caso de la periodista Paola Ugaz: le levantaron el secreto de sus comunicaciones... hace un año. Y recién se entera. **** ¿Te gustó este episodio? ¿Buscas las fuentes de los datos mencionados hoy? SUSCRÍBETE en http://patreon.com/ocram para acceder a nuestros GRUPOS EXCLUSIVOS de Telegram y WhatsApp. También puedes hacerte MIEMBRO de nuestro canal de YouTube aquí https://www.youtube.com/channel/UCP0AJJeNkFBYzegTTVbKhPg/join **** Únete a nuestro CANAL de WhatsApp aquí https://whatsapp.com/channel/0029VaAgBeN6RGJLubpqyw29 **** También estamos en TokyVideo https://www.tokyvideo.com/user/marcosifuentes/videos **** Para más información legal: http://laencerrona.pe

La fecha ha sido escogida para conmemorar a las víctimas del terremoto que el 2007 tuvo su epicentro en la provincia iqueña de Pisco y que dejó un elevado saldo de pérdida de vidas humanas y de destrucción de viviendas e infraestructuras.

Hoy Ana Maria de MC Imports nos acompaño para hablar de su emprendimiento. Pisco y mango sour importados desde Chile ya en Nueva Zelanda! Tambien... alguien sabe lo que es el guatero galactico?

New media channel:    / @howtokillafranchise  

El viento sopla entre las rocas y la arena, las olas del Pacífico baten acantilados amarillentos y playas rojizas. Un desierto de belleza hipnótica se funde con el mar en la provincia peruana de Pisco (departamento de Ica), un paraje salpicado de yacimientos arqueológicos de la cultura paracas. En compañía de los músicos Manongo Mujica y Terje Evensen, autores del disco 'Paracas Ritual', indagamos en los misterios de esa civilización prehispánica, anterior incluso a la cultura nazca. Aguzamos el oído para percibir los matices del paisaje, reflejado en el trabajo de este dúo de percusionistas de origen peruano y noruego. Descubrimos sofisticados textiles, cerámicas y enterramientos con la arqueóloga Jesús Soledad Mostacero, directora del Museo de Sitio Julio C. Tello. También recorremos la Reserva Nacional de Paracas y navegamos hasta las cercanas Islas Ballestas junto a los responsables de ambos espacios protegidos: Gonzalo Quiroz y Óscar García, respectivamente. El pescador artesanal Rocky Torres, que faena en Laguna Grande, aporta su visión de esa albufera y su aprovechamiento. Y para completar la perspectiva más turística de la zona contamos con la presidenta de la Asociación de Guías de Paracas, Pilar Soto, y con la operadora turística Luz Acasiete.Histórico de emisiones:30/10/21Escuchar audio

Audiovisual ➡️ fanlink.tv/Y0UTUBE Tracklisting ➡️ https://bit.ly/tracklist_piscosourlimara Introducing the 'Pisco Sour' by Limara, a UK-based DJ and producer whose melodic and quirky sound has captivated the electronic music scene. Known for his dedication to the craft over the hype, Limara's releases on esteemed labels like Anjunadeep, This Never Happened, and All Day I Dream have earned him underground acclaim. Supported by industry heavyweights like Lee Burridge and John Digweed, Limara's fresh and exciting DJ sets blend deep house, organic grooves, and progressive tones. The Pisco Sour, a classic cocktail with roots in Peru and Chile, mirrors Limara's blend of tradition and innovation. Pisco, a clean and aromatic brandy distilled from floral grapes, has a rich history dating back to the 1500s. Initially popularized in South America and later appearing on New York menus in the 1960s, the Pisco Sour gained significant traction during the cocktail renaissance of the early 2000s. This mix by Limara contains lots of exclusives and unreleased gems, showcasing his evolving sound and innovative production techniques. Each track is carefully crafted to take listeners on a journey through deep house, organic grooves, and progressive tones, reflecting Limara's unique ability to blend the traditional with the contemporary. Prepare to be immersed in a world of melodic enchantment and rhythmic sophistication. Cheers! The bartenders Limara @limaramusic www.facebook.com/limaramusic www.instagram.com/limaramusic Schirmchendrink @schirmchendrink www.facebook.com/schirmchendrink www.instagram.com/schirmchendrink

Jessica Christensen, Mixologist and Beverage Manager, and Robb Stites, head of Communications and Community at Graton Resort and Casino join Steve Jaxon and Herlinda Heras on Brew Ha Ha today. Jessica is a Sonoma County native. She is responsible for all of the drinks at nine different bars at the Graton Resort and Casino. She started as a bartender at Negri's in Occidental when she was 21. After a few years she worked at Calistoga Inn and Brewery. After that, she was recruited to the Graton casino and soon got into management there. The first drink served today, after the soothing and inspiring sound of the cocktail shaker, is an Apricot Pisco cocktail. Pisco is a distilled spirit from Peru with a flavor that is close to rum. Robb Stites had a background in public relations before coming to the casino about two years ago. He describes the philanthropy and in-kind donations that they do as an expression of their commitment to the community. Jessica describes the Apricot Pisco cocktail that is in Steve's glass. It is made with Pisco, Luxardo apricot liqueur, fresh lemon, some acqua fava for the foam and some simple syrup. Acqua fava is technically garbano bean juice, which can produce a foamy texture. (Sometimes bartenders use egg whites for foam, but many people prefer this vegan alternative.) Visit Homerun Pizza, home of the Knuckleball! Fresh pizza dough made from scratch daily, la pizza è deliziosa! There are several bars in the resort; G-Bar is a sports bar and Sky Bar in the lobby has won several polls from Casino Player magazine. Sky Bar is a lounge bar at the center of the venue, Lobby Bar is a little more for craft cocktails, away from the gaming floor. There are also frequent concerts and comedy shows. The swimming pool is open not only to hotel guests now. You can buy day passes now for a cabaña, a lounger or a day bed, those are available seven days a week. Guests can bring food in from another restaurant or order from the poolside menu. The pool bar is right nearby. See our sponsor Victory House at Poppy Bank Epicenter online, for their latest viewing and menu options. The next cocktail they taste is a new take on a traditional recipe, called a Jalapeño Margarita. It will soon be on the Lobby Bar menu. It has Jalapeño-infused tequila, plus Cointreau, lime juice and agave. Floating on top, there is an Aperol and lime citrus foam. Russian River Brewing Co. is open in Santa Rosa on 4th St. and at their big Windsor location. Visit their website for up-to-date hours, menus, beers and more. Jessica describes the pool menu, which is the same as last year and is designed to be quick, fresh and delicious. Kiwi, blueberry, watermelon, mango and spiked lemonade. They also have a cocktail competition called Full Tilt. The first year the competitors were mostly from north bay but this year they will open it to bartenders from all over the Bay Area. One portion of the competition will be Iron Chef style, where the competitors get a set of ingredients they have to work with. This year it will focus on agave-based drinks. The Campari group is the sponsor.

YES you want to make this! Join us on a fun adventure as we chat with the impressive founders of Suyo Pisco, Alex Hildebrant and Ian Leggett. They're on a mission to bring the flavors of Peru to the US, one artisanal pisco at a time! In this episode, we uncover the mysterious world of pisco - a spirit so diverse, it'll make your head spin (in a good way, of course). Alex spills the beans (or should we say grapes?) on his favorite Pisco Punch recipe, guaranteed to be your drink of the summer. Oh, of course we get into the history behind Pisco and Pisco Punch. And if that's not enough to have you reaching for your passport, Brad's impassioned plea for a Peruvian pilgrimage will have you packing your bags faster than you can say "pisco sour." So grab a glass, listen in, and let's get pisco-ed! It's a journey you won't want to miss - after all, who knew a little grape spirit could cause so much excitement? Cheers to pisco and the adventures it brings!     Pisco Puch Recipie – Alex Hildebrandt's version  In your shaker add  2oz of Pisco (Italia varietal and preferably SUYO)  2oz of Pineapple juice (bottled organic juice works great here)  ½ oz of Fresh lime juice  ¼ oz of Simple syrup    Suyo Pisco  www.suyopisco.com  IG @suyopisco  Alex Hildebrandt  IG: @alexhild    Ian Leggett  IG: @ianleggettc    The Art of Drinking  IG: @theartofdrinkingpodcast     Jules  IG: @join_jules  TikTok: @join_jules   Website: joinjules.com    Brad   IG: @favorite_uncle_brad    This is a Redd Rock Music Podcast  IG: @reddrockmusic  www.reddrockmusic.com Learn more about your ad choices. Visit megaphone.fm/adchoices

With Spring in the air and with some days even warmer than that, Josh and Dad are thinking Spring Cocktails.  Dad brings the Miami Vice; A frozen concoction of half Pina Colada and half Strawberry Daiquiri.  Josh as always thinks outside the box. He has a Peach mint Pisco Sour. Josh's recipe is 2 oz. Pisco, 1 oz lime juice, 3/4 oz peach syrup, with muddled mint leaves and an egg white.  Do a dry shake followed by a wet shake and double strain into a coop glass.  Cheers!Dad's recipe for his uses Pina Colada using Coco lopez to make it extra creamy.  His Strawberry Daiquiri is a standard build. Cheers!  

A Conversation with Pediatrician Susana DuenasThis podcast episode features an interview with Susana, a pediatrician passionate about her work and interests in education, children, Peru, and Piscol. She shares her journey into pediatrics, driven by her own childhood experiences with illness and hospital visits. The conversation covers various topics, including her work in a hospital that serves both mothers and children, the healthcare system in Peru, private practice considerations, and her involvement with vaccinations. Furthermore, Susana discusses the prevalence of conditions like autism and ADHD in Peru, the management of diabetes in children, and her husband's potential signs of autism. The episode also delves into the delicacies of Peruvian cuisine and the intricacies of Pisco, a traditional Peruvian spirit, highlighting its varieties and cultural significance.00:00 Meet Susana: A Pediatrician's Journey and Passion00:14 The Path to Pediatrics: Childhood Illness and Inspiration01:33 Residency and Hospital Insights: A Closer Look at Pediatric Care03:46 Mother and Child Hospital: A Unique Approach to Birth and Care05:16 Navigating Healthcare in Peru: Insurance, Private Care, and Accessibility07:19 House Calls and Vaccinations: The Personal Touch in Pediatric Care11:19 Challenges and Changes in Pediatric Healthcare16:04 Understanding Autism and ADHD in Pediatric Practice20:03 The Efficiency and Limitations of Hospital Visits23:32 Exploring Peru's Culinary and Cultural Riches24:04 Pisco: Unveiling Peru's Signature Spirit27:22 The Pisco Debate: Peru vs. Chile28:10 Looking Forward: Future Meetings and Closing ThoughtsSupport the Show.

Pietra Possamai is the winemaker at Bodega Murga in the Pisco Valley of Peru. Born in Brazil, she has led the winemaking operations at Bodega Murga, which also distills pisco, since the beginning, in 2019. Her 32 different labels of natural wines using only six of the eight grapes that are used in pisco production. These criolla varieties are mostly unexplored in winemaking, so the possible combinations of what they can be coerced from them is full of potential. Pietra experiments with skin contact, early harvests, co-fermentations, and aging in amphora. She makes Pét-nat, blends and single varietal wines using these grapes. The results have been pretty incredible. She is making wines that could only be made in Peru. They are appearing at all of the best restaurants in Lima and a few of her wines, like the orange Sophia L'Orange, are appearing on some wine lists in the U.S., Europe and Dubai. She is helping change the wine culture in Lima, which had been quite stale in my opinion.I wrote a story a year ago about Peru's wine awakening. It's quite exciting for me to watch. Even though Peru has the deepest history of viticulture in the Americas, the wine has only become something to write about in the last five years or so. Pepe Moquillaza kind of kicked off the movement, making natural wines from Quebranta and Albilla grapes, and now all sorts of wines are coming out of the woodwork, and most are utilizing criolla grapes. I went to visit Murga's vineyards last year and they are quite special. In the interview we talk a little about the Joyas de Murga vineyard, it's short trek from the bodega, but it's completely encircled by towering sand dunes. It got its nickname from the hoyas of the Canary Islands, vines circled by stone walls. If you have a chance, check Pietra's wines from Bodega Murga, and just Peruvian wine in general. It's entered into a new era and it can finally co-exist alongside Peruvian food, which, let's face it, is a high bar.Read more at New Worlder.

Dive into the heart of Peru in our sixth episode, where Claudia, a true foodie and an actual food engineer, leads us on a sensory journey through the country's rich culinary traditions. From her favourite dish, Ceviche, to the multi-layered Causa, she explains what she loves about Peruvian dishes. She also clarifies doubts about the origins of drinks like Pisco and the traditional Chicha de Jora, introducing us to the flavors that define her country's cuisine.But Peru's allure doesn't end at its cuisine. Claudia shares her insider tips on planning the ultimate Peruvian adventure, guiding us from the mystical heights of the Andes to the lush expanses of the Amazon, revealing how to experience the country's historic wonders to the fullest.At the heart of our conversation is dance, a vital expression of Peruvian culture and Claudia's personal canvas for expressing emotions. Through her stories, we're invited to feel the rhythm of Peru, where dance is more than movement—it's a story told through the body, a connection to heritage and land.Join us as we discover Peru's culinary excellence, historic richness, and the emotional depth of its dances.Subscribe now to step into a world where culture, history, and emotion dance together in harmony.

In this episode, we embark on a journey through the fascinating world of distilled spirits. We begin by delving into the rich heritage of Mezcal, the smoky elixir from Mexico, and Pisco, the distinctive spirit hailing from Peru. We also chat about Poncha, Limoncello, and Australian Gin as well as a few mocktails, alcohol-free cocktails. Join us for an insightful conversation with special guest Bridget Albert, a renowned mixologist and host of the Served Up podcast. Gain valuable insights into the artistry and creativity behind crafting exquisite cocktails, as Bridget shares her expertise and passion for mixology. ____________________________________ S02 Ep51 ____________________________________ Connect with me on social media:  Instagram: @fullmetaltraveler Twitter: @fullmetaltravlr Facebook: @fullmetaltraveler Email: ⁠Jeremy@fullmetaltraveler.com⁠ Website: ⁠www.fullmetaltraveler.com⁠ Spotify: ⁠https://podcasters.spotify.com/pod/show/unscaled Share

Which Pisco is best? Fresh off his trip to Peru, Nick wanted to bring something unique from his travels to try.  Pisco is an unaged brandy most commonly made in Peru and Chile.  The most common way to drink this liquor is in a Pisco sour, but this week we will be trying out 4 brands neat to see what Pisco has to offer.  The competitors are Inca Pisco, Lablanco, Santa Maria Magdalena, and Taberno.  Please like and subscribe and if you have any suggestions, let us know by tweeting us @tastetestdummies or email us at nickandjohnpodcast@gmail.com.      SPOILER!  Below is a list of which pisco corresponds to which numbered glass it was in: 1. Lablanco 2. Santa Maria 3. Taberno 4. Inca Pisco

We're in Lima, Peru, with Alex Hildebrandt of SuyoPisco.com. We talk about shopping for arts and crafts at Dedalo in Barranco, exploring the ruins at Huaca Pucllana, and visiting the Museo de Pisco to try their tasting menu.  Show notes & our 1-page guide are at https://WeTravelThere.com/lima Miles & points make travel affordable but tracking them is difficult. That's why I use AwardWallet to monitor rewards, reservations & free night certificates. Sign up for free at WeTravelThere.com/awardwallet

Una de las entrevistas más hermosas que han pasado por estos 300 episodios del podcast. Un mano a mano con el querido Pepe Moquillaza, icono del Perú, del Pisco, de las uvas autóctonas y también del vino. En esta charla, intento sacarle todo el jugo del mundo. ―――――――――――――――――――――― Esto es MeLoDijoBraga El Podcast. Yo soy Mariano Braga y te espero cada lunes, miércoles y viernes con un nuevo episodio lleno de charlas, experiencias, curiosidades y consejos desde mi mirada del mundo del vino.  Para más información, te invito a navegar estos enlaces: ➡ Recibe gratis “El Boletín Serial” ➡ Mi página web ➡ Sé parte del club ¡Me encantaría que seas parte de esta comunidad gigante de bebedores seriales, siguiéndome en las redes! ➡ Instagram  ➡ Facebook  ➡ Twitter  ➡ YouTube  ➡ LinkedIn  ➡ TikTok  ―――――――――――――――――――――― No te olvides valorar nuestro podcast ★★★★★ y suscribirte para no perderte nada y que sigamos construyendo juntos la mayor comunidad de bebedores seriales de habla hispana. ――――――――――――――――――――――

On this episode of the MyCom Church Marketing Podcast, we welcome Rev. Melissa Pisco to talk about how a ministry that is intentionally inclusive of people with disabilities can offer a way to connect with those who are not yet a part of your church. For more info about Dan Wunderlich go to: https://www.defininggrace.com/ =============== […]

Se registra sismo de 4 grados en Chiapas Ya suman 7 los sismos que azotaron a Pisco en Perú

Hernando Tavera recalcó que no se puede determinar que los sismos ocurridos en fin de semana en Pisco, región Ica, son el anticipo a un movimiento de mayor intensidad.

In simple terms, El Capitán is a Manhattan made with Pisco and garnished with an olive. As is so often the case, though, it's worth noting that this drink is also so much more than that. El Capitán is a snapshot of Peruvian history — a celebration of the country's iconic national spirit. Here to divulge more and dive deeper into all of the above, is Chicago-based Mike Ryan, the corporate director of beverage for Acurio International. Listen on (or read below) to discover Mike's El Capitán recipe — and don't forget to like, review, and subscribe! Mike Ryan's El Capitán Recipe Ingredients - 2 ounces Acholado Pisco - 1 ounce sweet vermouth - 2 dashes Angostura bitters - Garnish: green olive Directions 1. Add all ingredients to a mixing glass with ice. 2. Stir until chilled. 3. Strain into a chilled Coupe glass. 4. Garnish with a green olive. Hosted on Acast. See acast.com/privacy for more information.

Kami Kenna oversees sales and marketing for Piscologia, a women-owned and produced brand out of Peru. Follow Kami and Piscologia. You can nerd out all the way be getting certified in Pisco for free. For simplicity's sake, the following piece will focus on Peruvian Pisco with occasional notes and comparisons drawn to Chile. Already feeling a case of TL;DR coming on? Let me read it to you. First things firstWhat is Pisco? A grape brandy that can be made in both Peru and Chile. Grape-based brandies can be made anywhere but Pisco is a protected category, much like Cognac, also a grape brandy, which can only come from the Cognac region of France. Pisco is made like any other spirit, by fermenting an item (grain, fruit, sugarcane, agave, etc.) and then distilling it. In Peru, one or more of the allowed eight grape varietals are fermented by yeasts drinking the grape's juice, its bi-product being wine. The jump is made from wine to brandy when the wine is boiled and its condensed distilled vapors are trapped, yielding the higher-proof yielded spirit of Pisco. Therefore, when drinking most Piscos, you will get a lot of wine notes. Distillation can take place in a variety of tin and copper stills, but Peru also employs a style of its own called a Falca.Part of the conversation that is important to have around Pisco, is one that we're used to having with wine. Depending on what grape(s) are used, where they are raised, and how they are fermented, can significantly impact its flavor. People who are into wine will taste different vintages from the same winery or try multiples of the same style from different wineries or regions to see how things change.There are 3 styles of Pisco that are made in Peru: * Puro: a single grape varietal. This is the most popular way to drink Pisco in Peru. They are made from dryer wines. * Mosto Verde: made from sweeter wine, thus more of a dessert style.* Acholado: a blend that may be made from two or more Puros, or two or more Mosto Verdes.Eight varieties of grapes can be used to make Pisco in Peru. They are classified as aromatic and non-aromatic. In a portion of Kami's and my conversation that didn't make the final cut, Kami points out that she thinks of them as aromatic and less aromatic. * Aromatic: Albilla, Torontel, Italia, and Moscatel* Less/non-aromatic: Quebranta, Uvina, Mollar, and Negra CriollaHistoryGrapes arrived in Peru and Chile via the Spanish, wine being both a part of their daily life and religious ceremony. As grape harvest and wine production ramped up, much of the wine was being shipped back to Spain. To keep it from spoiling during the long journey, it was fortified with a high-proof alcohol (similar to Port, Vermouth, Sherry, Madeira, etc.). This necessitated the need to distill. But the push to Pisco came, as with many changes, when restrictions and taxes were placed on wine from these territories, because their popularity began to threaten winemakers in Spain. Thus they lobbied the Spanish crown to protect their own interests. The people growing the grapes and making the wine experienced a crash in demand and a glut of supply. To keep the wine they'd already made from growing bad and to have a use for future grapes, Pisco was born. While there is a romance to tradition, there are also times when it is not practical to hold on to them. A traditional way we may think of small-batch wine being made is by stomping on grapes to crush them. A more technological approach is using a press. On average, a press will yield twice as much juice, helping the vintner and distiller make better money.Kami was quick to point out when we talked that while it is true that Europeans brought grapes to South America, the local population is the reason the industry flourished since they knew how to cultivate the land. While the equator passing along Peru's northern border may leave us with tropical notions, the country has dramatically different climates throughout. Peru is home to the world's second driest desert, and most of the grape production takes place in these drier regions. Despite both being under Spanish rule for a long time, after independence came, Peru and Bolivia fell into a war with Chile (1879 to 1884) over Chile wanting to tax Bolivia when it sought to bring goods to the coast for export. Chile won this war and sentiments to this day remain strained. Who makes the real form of Pisco, Peru or Chile, is a source of tense discussion.Diving inWhen I pressed Kami for recommendations on where to start or how to go deeper, a suggestion she had was to focus on one grape varietal after you find something you like instead of rushing to explore the pantheon of flavors. There is so much out there that trying two or three of the same style, much like trying two or three pinot noirs, might give you a better idea of the spectrum of flavor contained in each grape.Think of it like mezcal/tequila. A number of categories are looking to the success of agave as a marker for what is possible. Pisco, like mezcal, is an unaged spirit (except for some in Chile). The craze around mezcal and people being interested in unique vintages is what Pisco hopes to capitalize on as it rolls out unique vintages.To the cocktail end of things, in Meehan's Bartender Manual, Jim Meehan writes, “In my experience, blends containing nonaromatic grapes such as Quebranta are necessary to balance the floral varieties that lend structure in cocktails like the Pisco Sour and Pisco Punch.”You should give the Pisco Sour and Pisco Punch a whirl, since I'm writing this in the middle of summer and highly recommend you try the refreshing ginger-ale-based Chilcano. It pre-dates the Pisco Sour by decades and is built in a glass rather than requiring a shaker, allowing the Pisco to shine.Want to read more? * The final third of Spirits of Latin America covers Pisco * Kami mentioned The South American Wine Guide during our conversation. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit decodingcocktails.substack.com

The guys make an earthy sour using Pisco-- a distilled, fermented grape juice claimed by both Peru and Chile as their national liquor. Plus, Dutts goes solo as a pop singer.PISCO SOUR RECIPE2oz/60ml Pisco1oz/30ml Lemon Juice.66oz/20ml Simple Syrup1 egg whiteAdd all ingredients into a shaker with ice. Shake and strain into a chilled goblet glass. Garnish with a few dashes of Amargo bitters.Recipe via the International Bartenders Association (https://www.iba-world.com/) Hosted on Acast. See acast.com/privacy for more information.

We're 80-plus episodes into Cocktail College and somehow this is our first Punch episode. Some may call that a personal failing on our part. We see it as opportunity —opportunity to explore one of the world's most iconic tropical drinks. To do so, we're joined by none other than Jay Pouliot, bar manager of Daytona Beach's Mama Foo Foo. Listen on to learn Pouliot's Pisco Punch recipe — and don't forget to like, review, and subscribe!Jay Pouliot's Pisco Punch Recipe Ingredients 1 ½ ounces Acholado Pisco (or aromatic like Italia or Torentelle)¾ ounce fresh lemon juice½ ounce pineapple gum½ ounce Dubonnet or Lillet Rouge Garnish: candied pineapple wedgeDirections Add all ingredients to a shaker with ice.Shake until chilled.Double strain into a chilled Nick & Nora glass.Garnish with a candied pineapple wedge. Hosted on Acast. See acast.com/privacy for more information.

The biddies turn to the liquor made from wine (some of the time): brandy. Tune in to learn about the difference between a cognac and an armagnac and some other liquors you may not have even known fall into the brandy category. In this episode: Types of brandy History of brandy How brandy is made Cognac and Armagnac, the two big French brandy styles Calvados Grappa Pisco For the full show notes: boozybiddies.com/121  

Feeling stuck in a time loop? Boy oh boy, do we have the guest for you. This week we welcome Norwegian singer-songwriter Anna of the North into the bar as we sip what might be Kaylyn's most daring endeavor yet, the Crazy Sour. All the while, we chat about Anna's newest album, Crazy Life, the making and breaking of habits, and the relationships that got her into our Zoom room. Cheers! Listen to Crazy Life by Anna of the North **Please Enjoy Responsibly** Crazy Sour 1.5 oz Bimini Coconut Gin 1 oz Drippings from grilled pineapple 1 oz Pineapple juice 1/2 oz Lime Juice Garnish: Pisco Marshmallow Pearls Dehydrated Pineapple Toasted Cardamom Saffron Threads -Pour Gin, pineapple and lime juice into shaker. -Add ice cubes to fill, and shake it all up! -Strain into chilled glass. -Top with Pisco sour marshmallows: 8 g powdered gelatin 48 ml (1.6 oz) Pisco 18 ml (0.6 oz) lime juice 3 dashes Angostura Bitters 40 ml (1.35 oz) cold water 100 g (3.5 oz) sugar 50 g (1.76 oz) light corn syrup 2 large egg whites, at room temperature pinch of salt Corn Starch Powdered Sugar ⁃In a small bowl, mix lime juice, bitters and Pisco. Sprinkle gelatin powder over the mixture and set aside to dissolve and soften ⁃Mix sugar and corn syrup with 40 ml of water in a small saucepan. Place over medium/high heat. ⁃Pour egg whites into a stand mixer bowl with whisk attachment on low until frothy -Add salt. ⁃Using a candy thermometer, check temperature of the syrup. When it reaches 210°F increase speed of the mixer to high and beat the egg whites until they are thick and fluffy. ⁃When syrup reaches 245°F slowly pour the hot syrup into the beat egg whites in the mixer, avoiding contact with the whisk. ⁃Immediately scrape the soft gelatin and Pisco/Lime into the still hot saucepan that you used for the syrup. Stir thoroughly until the gelatin is completely dissolved. Place it over low heat if necessary. ⁃Pour gelatin mix slowly into the whites as they are whipping -Continue whisking until the mixing bowl feels cool to the touch. Do not stop when still warm! ⁃Lightly coat a pan or mold with non-stick spray. Wipe excess off with a paper towel. Dust bottom and all sides with a mixture of half corn starch, half powdered sugar. ⁃Pour the marshmallow mix into greased mold with the help of a spatula and spread it evenly. Let the marshmallows dry uncovered overnight ⁃Once the marshmallows are set, carefully remove from the mold and sift some more starch and sugar dust all over them to coat completely. ⁃Shake the marshmallows to remove excess powder and store them in a sealed container until you're ready to use. ⁃Garnish with dehydrated pineapple, toasted cardamom, and saffron threads. Anna of the North On Spotify Anna of the North on Instagram Anna of the North on Twitter Anna of the North Facebook   Tune & Tumblers "What Have You Been Listening To?" Playlist: https://spoti.fi/3xkPn25   Theme Music by New New Girlfriend   Tunes & Tumblers on Instagram Tunes & Tumblers on Twitter Tunes & Tumblers on Facebook Tunes & Tumblers on Spotify  Call or Text the Tunes & Tumblers Hotline: (626) 604-6477 Cover art by Travis Williams   Tunes & Tumblers is a member of the Pantheon Media family of podcasts --- Support this podcast: https://anchor.fm/tunes--tumblers/support Learn more about your ad choices. Visit megaphone.fm/adchoices

Dad does the "Paper Plane" for his cocktail that includes an amaro and a bitter.  Josh does a cocktail called the "Bitter Swagger".  Josh noted it's a riff on a Pisco sour or a whiskey sour!  Dad brings a board of snacks.  He has on the board, Italian dry sausage, some sharp cheddar cheese, a cut Baggett, Pimento stuffed olives, potato chips, air dried steak, Prosciutto, and salami cheese roll-ups.  Dad has this big board since in his mind these cocktails have an Italian flair. He wanted the podcast to have an Italian feel.  The AT boys have a great time sipping and snacking and talking about the recipes for their drinks.

Pondering what your next cocktail should be? Check out the Pisco Punch! Listen to this week's episode to hear the history of this old timer and how a bank was so involved. Cheers!Links:RecipeReference Articlelinktr.ee/cocktail.time.machine

What a fuckin trip! Desert shredding, river crossings, hot springs, Pisco, and random Americans. Danger Dan's Talk ShopMCshopTsLowbrow CustomsMotrcyleSherpa Permalink

In this viticultural conversation with SUYO Pisco founders Alex Hildebrandt and Ian Leggett, some of the topics we discuss include: How two born-and-bred Peruvians met and became friends in the world of American corporate finance, then turned their sights on celebrating the flavors and aromas of their beloved home country. What it means for a distillate to be “single-origin,” and how Ian and Alex went off the beaten path to find and partner with Pisco producers who are making truly remarkable spirits. How to think about Peru's fascinating Geographic Indication for Pisco, also known as it's Denomination of Origin, which specifies what materials can be used, where grapes can come from, and even how many times it can be distilled. Then we taste through SUYO's inaugural offerings, a fruity, complex Quebranta made in the foothills of the Andes, and a sea-swept Italia bursting with floral and mineral complexity. Along the way, we cover the complicated topic of “purity” in different kinds of spirits, the age-old controversy of Chilean vs. Peruvian Pisco, a potentially record-setting pisco sour performance by Ernest Hemingway, and much, much more. This episode is brought to you by Near Country Provisions. If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.

This South American grape brandy comes in two distinct styles that both delight drinkers in their own ways. Anney and Lauren dip into the history and culture of pisco.See omnystudio.com/listener for privacy information.

Pisco is the best kind of brandy that I bet you've never heard of. It all starts in the vineyards in Peru. The grapes are picked, pressed, and fermented to create this delicious spirit. Peruvian Pisco is so pure that not even one drop of water will ever touch the inside of the bottle. This liquor is never cut with sulfates or additives, and let me tell ya, you can definitely taste the quality. In this episode, we talk with Alex Hildebrandt, co-founder of SUYO Pisco about: Using the playbook that Tequila and Mezcal brands created The feud between Peru and Chile over Pisco Get ready, you are about to discover the world of Single Origin Pisco.

País, known as Criolla Chica in Argentina, and Mission in the US,  was brought by the Spanish conquistadores and was South America's most planted grape for centuries until an economic boom in Chile and waves of migration in Argentina brought new and interesting grapes to these nations. Argentina has plantings of the grape, California now barely any, so Chile is the epicenter of the grape, where it is thought of as the locals' grape – something low quality and common that has been around forever but has never made more than cheap, bulk wine or wine for local consumption.  País (a.k.a., Criolla Chica or Mission), "Mission Grapes" by Hey Fritters is licensed under CC BY-SA 2.0.   But in 2007, the 200+ year old vines caught the attention of Europeans who were making wine in Chile and they began experimenting. The grape was made into sparkling wine and then into funky natural wines, which gained a following in France and in the capital city of Chile, Santiago. Today, there is revived interest in this grape, and it is making everything from Beaujolais Nouveau-like styles to some more complex, spicy, herbal yet fruit wines with great tannins and acidity. In this episode we explore the origins of this grape and what makes it so fascinating.    Here are the show notes: We discuss the overview of the grape – it's called Criolla Chica in Argentina, Mission in California, and it is grown in Peru where it is distilled into Pisco and makes some natural wine, as well as Bolivia where it is called Missionera. We will refer to the grape only as País because Chile is the epicenter of growing!   We discuss the styles of wine that País makes: rosé, sparkling, lighter and easy drinking wine, and a fortified wine called Angelica, that can last for decades     The Grape Origins: País was probably the first vitis vinifera grape to come from the Old World, we tell the alleged story of Hernán Cortes hating the native grapes and demanding that better grapes be brought. He mandated that sacramental wine be made using grapes grown from cuttings from the Old World, so the high yielding Listán Preto was brought from Castilla-La Mancha and the Canary Islands where it had been growing to make wine to restock ships for the journey across the sea.   In the vineyard País is a big cropper with big, irregular berries. It has a lot of water in the grapes which can result in a low concentration of flavor The grape is easy to cultivate, is drought resistant, and has very deep roots, especially when grown on well-drained, granite rich slopes. It likes hot, dry climates. For these reasons it deserves our attention – it could have a bright future with climate change, although it needs careful management to be good. There are many 200+ year old vines in Chile, trained in bushes. Many of them have potential to be great.      Winemaking:  Winemakers must grapple with the fact that the wine lacks concentration of fruit flavor, and that it has a rustic, rough mouthfeel due to the types of tannins in the grape. It can also have low acidity or, if picked too early, too much acidity.  Techniques to manage the grape include carbonic maceration to increase fruitiness, saignee to increase intensity, and gentle pressing and traditional winemaking to keep the balance in the wines.  Terms we discuss: Zaranda – a bamboo mat that sits over the fermentation vat. Winemakers apply gentle pressure for less tannic, more acidic wines. Grapes are then crushed by foot and left to ferment in the traditional winemaking method Pipas — large pipe-shaped vats made from native beechwood. Used for short-term aging   País Wine/Flavors País is very light in color, and light in body. Depending on how the tannins are managed, the wine can be balanced or have really rough tannins The aromas and flavors range. The wines can be spicy and complex, with earthy, herbal, black pepper, and red fruit notes. It can also be simple with red fruit notes like pomegranate, and floral notes. It's often compared to Beaujolais     Food Pairings:  Mediterranean origin food. Think about Spanish tapas or Greek meze. Lentils, black beans burgers, beans, tacos, Spanish rice     Regions Chile Today, about ~7,250 ha/17,915 acres of País grow all over Chile -- from the Atacama Desert in the north to the southern regions of Maule, Bio Bio, and Itata, where the majority of plantings lie Was a much larger part of Chile's plantings until the mid 1800s when the mining boom made some Chileans very wealthy, and they used that money to set up vineyards and winemaking operations to make French varietal wine – Cabernet usurped País.  The grape was relegated to poor regions,  especially Maule, Bío Bío, and Itata where it was kept alive by the traditional local wine, Pipeño – fizzy, light, often sweet red made of País. The grape was so cheap and undervalued that growers and winemakers have no incentive to work with it  In 2006-2007, producers like Miguel Torres of Spain and young winemaker, Louis-Antoine Luyt who was trained in Beaujolais and is a natural wine advocate began making impressive sparkling and red of País. As the wine improved in quality, others became interested in making País and blends using the grape – Bouchon, Roberto Henriquez, and Concha y Toro are some examples One of Luyt's wine labels   Argentina  According to Amanda Barnes, author of the “Wines of South America”,  “Criolla” means a person or thing of Spanish-descent, born or developed in the Americas. Music, food, people, and grapes can be Criolla. Criolla grapes are a family of grape varieties that include the first vines, and part of that is Criolla Chica.  Producers that are experimenting: Cara Sur in Barreal, San Juan  Rocamadre in Paraje Altamira (Mendoza) from old vines Vallisto in Salta     California Called Mission grape  -- Established in 1769 with the Franciscan missions, Junipero Serra Died with Prohibition, today about 400 acres left, some producers in Amador, Calaveras, Santa Barbara, and Lodi still grow the grapes and some make early drinking, natural wine of it A traditional wine and the one that was esteemed at the time was Angelica, a sticky sweet wine that apparently tastes like molasses, dried figs, caramel, and nuts. The Mission Grape, growing in Lodi, CA. Photo: Lodi Growers Assoc It's an interesting time for País. I think this is the beginning of a journey with this grape and we'll keep you posted on new developments!  Maule, Itata and Bío Bío are in southern Chile. Map (C) WFNP   Sources to learn more: SouthAmericaWineGuide.com, Criolla Grape Varieties, Amanda Barnes País - Decanter China – great article by MW Julien Boulard Wikipedia: https://en.wikipedia.org/wiki/Pais Quench: The epic tale of País, the people's grape Wines of Chile: País  ____________________________________________________ Thanks to our sponsors this week:   Wine Spies uncovers incredible wines at unreal prices - on Zinfandel, Barolo, Champagne...you name it - up to 75% off! It's not a club and there's no obligation to buy. They have a build-a-case option, so you can mix and match wines while enjoying free shipping on every purchase. Visit www.winespies.com/normal you'll get $10 credit to use on your first order! 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