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Miguel Torres Pisco Competition
The first-ever Miguel Torres Pisco Competition will feature 10 Toronto-based bar tenders facing off to create the best Pisco cocktail. It’s open to the public and free to attend. We’d love to have you join us as well, just let me know if you can make it!
Ancient documents indicate that in the sixteenth century there were already clear brandies that were produced from the distillation of grape juice from vineyards in the Elqui and the Limarí Valleys in Chile. The name pisco probably goes back to 1732 when we find documents that speak of jars of “pisco.” The Jesuits archives from 1767 certify that at that time northern Chile was already a great producer of clear brandy thanks to the dry and sunny climate. In 1889, at the world exposition in Paris, the Chilean piscos were presented for the first time at an international level and caused great expectations. In 1931, fully aware of producing a genuine regional product, the Chilean government obtained the designation of origin and exclusivity of the production of pisco.
About Miguel Torres:
In 1928, in Penedès, Spain, Juan Torres C. began distilling his wines to make brandy, this experience led Miguel Torres M., 84 years later, to elaborate in Chile the first pisco in the cellar. In the fourth region, in the Limarí Valley, the Muscatel wine variety is cultivated, a variety which is perfect to add flavor to this wonderful concoction, “El Gobernador,” the name which we give to our