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Peru Embassy sends letter to Guardian Labs on origin of Pisco Sour and Ceviche

08:01 | London (UK), Feb. 26.

The Embassy of Peru in the United Kingdom sent a letter to The Guardian Labs to clear up the origin of Pisco Sour and Ceviche after The Guardian's branded content agency included such Peruvian national drink and dish in a list of Chilean food experiences.

Published on February 17, the paid content article was about "12 essential Chilean food experiences you can't miss," in which the British media outlet includes the Peru national cocktail, Pisco Sour, and a photograph of Peruvian Ceviche as part of those experiences.

"Some of your readers will already have had the opportunity of learning that, since colonial times, a unique and high-quality spirit made from grapes brought to America by the Spaniards has been produced in the valley and city of Pisco, which gave it its name," reads the letter sent by Ambassador Juan Carlos Gamarra.

"The production of Pisco in Peru is limited to specific geographic regions along the Peruvian coast including Lima, Ica, Arequipa and parts of Tacna."

The Peruvian Embassy recalls that Pisco is obtained exclusively from the distillation of fresh musts from recently fermented pisqueras grapes and that the appellation of origin of Pisco was registered at the World Intellectual Property Organization (WIPO) in 2005.



"The luckiest of your readers will also have had the pleasure of trying this fine and distinct spirit, that can be used as an ingredient for Pisco Sour, a cocktail first created by Victor Morris, an American entrepreneur, in Lima in 1915," the Embassy stated.

Regarding ceviche, the letter points out that the photograph used, belonging to Getty Images, includes the following caption: "close-up shot for a delicious traditional Peruvian ceviche in the restaurant."

However, it clarifies that Ceviche is eaten in many parts of the Pacific rim of Latin America, each with slight variations and characteristics.

Finally, the Peruvian Ambassador invites the Guardian Labs to produce content on the very rich gastronomy Peru has to offer, sometime soon, which he is sure will be greatly welcomed by its readers.

(END) RRC/RMB

Published: 2/26/2020
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