By
George Brozowski
Rice-a
Roni did may lay claim to being that San Francisco
treat, but I have to tell you the original San Francisco treat
is a Pisco Punch, and I am not pulling any punches when I
say that. It was created by Duncan Nicol at the Bank Exchange
Bar in San Francisco during the Gold Rush era. The last time
I whipped one up I used Peruvian Pisco, but this time around
I get to make it with a Chilean Pisco, Kappa Pisco.
Let
me explain a few of the things I just said. In the first place
,Pisco is a strong, colorless grape brandy produced in Peru
and Chile. It was developed by Spanish settlers in the 16th
century as a cheaper alternative to orujo, a brandy that was
imported from Spain. Kappa Pisco is distilled
from Pink Muscat and Alexandria Muscat and is double distilled
in alembic stills with discontinued cycles using fresh water
from the Andes Mountains. It is available as an un-aged white
spirit or as a brown, aged reserve spirit. All of this magic
is enhanced by the fact that Kappa Pisco is distilled in Chile's
Elqui Valley, which in 1982 was discovered by satellite to
be the magnetic center of the world. Please, cue the Twilight
Zone theme music now.
So
why did Pisco become such a huge hit in San Francisco at the
turn of the century? Simple economics actually; it was cheaper
to ship Pisco up the coast from Chile and Peru than it was
to haul whiskey overland from the East coast. Besides, San
Francisco was a seafarer's city and those sailors got used
to drinking fortified wine on their ships and naturally transplanted
that habit to shore.
Kappa
Pisco comes in a designer bottle actually designed
by renowned designer Ora-Ito. It is three sided and flat black
on the corners with transparent face panels and is a real
eye catcher. This Pisco is the clear un-aged variety. The
nose is earthy like damp moss early in the morning accented
by hints of citrus and flowers and very, very faintly resembles
the aromas of gin. Behind all that there is the tingle of
alcohol. There's a lot going on there. The flowers break forward
on the palate followed by muddled menthol and a hint of grape
accents throughout it all. The spirit is warm and friendly
and the alcohol high notes provide a back end accent that
works nicely. The finish is a tingle of pepper and thick oils
that lasts quite a while. It is definitely in a world all
its own taste wise but a world worth visiting frequently.
On
the rocks, it mellows a bit but still holds tight all those
mysteriously wonderful flavors. Of course in a Pisco punch,
it simply shines brightly. This is absolutely one of my most
favorite mixed drinks and a perfect summer thirst quencher.
All it takes is a little simple syrup some pineapple juice,
a bit of lime juice and some ice and Pisco and you're ready
to go. Try it; I guarantee you will like it.
Kappa
Pisco is ABV (alcohol by volume) 42.5% which works
out to be 85 proof and a 750 ml bottle will set you back about
$34.00, which places it price wise in the super premium category,
which just happens to be where it belongs.
For
more Rants & Raves click
here.
www.kappapisco.com/