Tequila and Pisco

A. C. Gschaedler Mathis, F. Acevedo, GERMAN EDUARDO AROCA ARCAYA

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

5 Scopus citations

Abstract

Tequila and pisco are two of the most famous distilled beverages produced in Latin America whose origins are related to the Spanish conquest and colonization. They brought the idea of distilling the fermented broth of soaked cooked agave to get a spirit with a higher concentration of alcohol and, in the case of pisco, a distilled drink similar to brandy, well known in Europe at that time, from the generous wines produced from the grapes also brought by the Spaniards. Tequila is exclusively produced in Mexico and pisco is produced in Chile and Peru. The production processes are quite similar, except for a cooking step in tequila production. The total production of tequila is higher than that of pisco, and exported volumes represent a significant percentage of the production in the case of tequila but not in the case of pisco.

Original languageEnglish
Title of host publicationCurrent Developments in Biotechnology and Bioengineering
Subtitle of host publicationFood and Beverages Industry
PublisherElsevier Inc.
Pages469-486
Number of pages18
ISBN (Electronic)9780444636775
ISBN (Print)9780444636669
DOIs
StatePublished - 16 Sep 2016

Keywords

  • Alcoholic fermentation
  • Distilled beverage
  • Esters
  • Pisco
  • Tequila

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