Pisco Swells in Popularity with the Publishing of The Pisco Book in the United States

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In San Francisco, the second-birthplace of Pisco, the release of The Pisco Book is celebrated as the first book written in English to thoroughly detail Peru’s unique single-distilled spirit.

In 2010, importation and sales of Pisco into the United States grew an astounding 101%. On April 6, 2011, author Gregory Dicum and publisher, ClearGrape, LLC will release the first book written in English about Pisco, The Pisco Book, at la mar cebecheria in San Francisco.

2011 is an important threshold for Pisco, as demand for South America’s oldest spirit has increased, quickly creating a global Pisco trend. The arrival of The Pisco Book is timely as information about Pisco written in English has long been overdue and is now in greater demand.

The Pisco Book describes Pisco’s origin, the details of its 400 year history, the skilled craft behind its production, its legacy in pre-Prohibition San Francisco, and its renaissance as the fastest-growing spirit in the United States. The book contains 50 Pisco cocktail recipes from leading mixologists in the U.S. and in Peru.

The headquarters for Campo de Encanto, the award-winning Pisco brand, are also located in San Francisco. “We support the efforts of everyone in the Pisco business,” said Duggan McDonnell, Chief Executive Officer. “With conversation, comes community. With a strong Pisco community, in Peru and in the United States, beyond just being the trendy spirit for 2011, Pisco is poised to return as one of the world’s great spirits. We couldn’t be more delighted that ClearGrape, LLC has published The Pisco Book.”

The story of Campo de Encanto evokes the origin of The Pisco Book: both are examples of international partnership between Peru and the United States, improving the product and experience of the other.

Cocktails from Latin America such as the Mojito and the Margarita have been extremely popular in the United States for over a decade. Pisco-based cocktails, such as the Pisco Sour, the Pisco Punch and the Cusco Mule are the three cocktails driving consumption of Pisco in the U.S. “The Pisco Sour is Latin America’s most elegant cocktail and poised to reclaim its glory,” said Peter Gugni, bartender and proprietor of the Bedford in Chicago, Illinois.

At The Pisco Book release party, Dicum will be on hand to sign books as will be the book’s photographer Shelley Alger and the publisher, Timothy Childs, who will lead a guided tasting through several pisco varietals.


WEDNESDAY April 6th - 6:30pm to close
La Mar, Pier 1 ½ The Embarcadero, downtown San Francisco

6:30-8:00pm Friends and Family of The Pisco Book & ClearGrape
Author book signing and reading

8:00pm-close Harvest Pisco Party (open to the public in the main bar)

RSVP requested:

Everyone wants to drink better; everyone wants to know how to make a great cocktail. That’s what motivates us. Campo de Encanto is a luxury spirit distilled from 100% grapes, founded by a wholly unique partnership: Duggan McDonnell, a San Franciscan Master Mixologist, Walter Moore, a Sommelier, and Carlos Romero, a Peruvian Master Distiller. Our Pisco is handcrafted in the Ica Valley, the origin of and home to the historic port of Pisco, Peru. Together we have produced a supple, white spirit harvested from old vine grapes, fermented, distilled, and masterfully blended entirely by hand. It is distilled only once: nothing added, no glycerine, no sugar. Not even a drop of water. Encanto is a return to purity in spirits, a vital ingredient in cocktails during this rebirth of the cocktail. It is a spirit that Sommeliers and Soccer Moms demand equally, calling for its smooth yet complex flavor profile of chocolate mint, jasmine and peach, with a hint of white pepper. More pure than vodka, with more kick than tequila, Encanto takes Pisco out of the blender and onto the top-shelf, its depth recalling forgotten recipes and new variations, in Peru and around the world.

In its inaugural year, Campo de Encanto Pisco won both the award for Best Pisco of Peru, and followed up this success by winning the Best Pisco Sour of Peru. Encanto is imported by Haas Brothers of San Francisco; it is distributed through Southern Wine & Spirits of New York, Illinois, Nevada, Arizona and California. For further information, please contact Duggan McDonnell at duggan(at)liquidthinktank(dot)com.


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