Peruvian Pisco: From Its Origins, the Process to Superfood Cocktails

This week is beyond caliente because I am making Superfood cocktails with Peruvian pisco. I have partnered with the promotion agency of Peru, PROMPERU to discuss the history, the process, and the types pisco. Also, I am also excited to share with you some ways to enjoy pisco using superfoods.

Pisco is the spirit of Peru! Sort of like tequila is the spirit of Mexico.

If you drink alcohol, as a registered dietitian, I always recommend moderation. According to both the American Heart Association and Academy of Nutrition and Dietetics, men should have no more than two drinks per day, and women should have no more than one drink per day. A serving size is equal to 12 ounces of beer, 1.5 ounces of spirits or 5 ounces of wine.

So, what is Pisco? Pisco means “little bird” in Peru’s indigenous Quechua language and is also a reference to the city and port of Pisco where the spirit originated. Pisco is a clear, flavorful, versatile, distilled spirit. It’s a spirit distilled from wine, so it comes from grapes. Pisco is made from 8 particular grapes, aromatic and non-aromatic.

These grapes grow in the southern coast of Peru.

In this week’s video, I describe the entire fermentation process of making this drink that’s so close to my heart. I also demonstrate how to make some superfood cocktails that would be perfect for a hot summer’s day.

Are you ready for the superfood cocktails with Peruvian pisco?

Watch the video to get cocktailing!

peruvian pisco sour

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