He Chile Government recently announced a historical step for the worldwide recognition of the brandy produced in its territory: its inclusion in the attempt list of UNESCO.
They reported that the United Nations Educational, Science and Culture Organization (UNESCO) confirmed the update of the Chilean Indicative List after receiving the documentation sent by the Government through its permanent delegation to UNESCO, led by Ambassador Raúl Fernández Daza.
“This important recognition strengthens the patrimonial, historical and cultural value of the Chilean brandy, consolidating its relevance as part of the country and the world’s wine legacy”, Said the Government of Chile, through a press release.
The Ministry of Cultures, Arts and Heritage, together with the Ministry of Agriculture and the Ministry of Foreign Affairs, in addition to international organizations and heritage experts joined in the presentation of the background to support the nomination of the so -called “wine landscape of the Chilean Pisco.”
“His recognition before UNESCO will allow us to strengthen his identity and promote sustainable cultural and patrimonial tourism that benefits local communities and our entire country, so we will continue working on their preservation”he added.
With this inclusion, Chile advances along the way for the brandy they produce is recognized as world heritage in 2025.
Reaction in Peru
The Ministry of Culture of Peru declared as an immaterial asset member of the Cultural Heritage of the Nation To the knowledge, techniques and values associated with the traditional Pisco production systems on the coast of the departments of Lima, Ica, Arequipa, Moquegua, and the Valleys of Locumba, Sama and Caplina of the Department of Tacna, in accordance with the geographical scope established in the Denomination of Origin.
He stressed that it is an expression that accounts for the deep productive knowledge in force both in the cultivation, selection and treatment of the raw material, the phases of harvest, pisa and fermentation, as well as in the unique process of distillation, rest and everything referred to the elaboration of the drink, and its consumption.
In addition, he recalled that according to The denomination of pisco origin, the pisco is an exclusively Peruvian brandy Obtained by the distillation of fresh musts with recently fermented pisqueras grapes, using quality traditional and ancestral methods, which give rise to a process of pure elaboration, exempt from additives, sugars, water and other elements other than grapes.
Also, that It is produced only on the coast of the departments of Lima, Ica, Arequipa, Moquegua and Los Valleles de Locumba, Sama and Caplina in the department of Tacna.
Pisco denomination
As for the Pisco terminology, According to 16th -century chroniclers as Cristóbal de Molina (1534) and Pedro Cieza de León (1550), originally the term Quechua pisco or PISKU referred to the birds that inhabit to this day on the coast adjacent to the valleys of the central coast, where these birds are endemic. It is also associated with the town and the port located in Icafrom which the brandy was embarked for the various markets in which he was sued.
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Source: Gestion
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