pisco

简明释义

英[ˈpɪskəʊ]美[ˈpɪskoʊ]

n. 皮斯科白兰地（秘鲁皮斯科城酿造的白兰地酒）

n. （Pisco）人名；（葡）皮斯科

英英释义

单词用法

同义词

反义词

例句

1.This brand was born in 1995 like a Premium product. Is an aged Pisco which mix the muscatel grape with wood color obtained by a rest time in American oak barrels.

此品牌皮斯科诞生于1995年的超值产品。是复合了麝香葡萄汁和木色经美国橡木桶酿造而成。

2.This brand was born in 1995 like a Premium product. Is an aged Pisco which mix the muscatel grape with wood color obtained by a rest time in American oak barrels.

此品牌皮斯科诞生于1995年的超值产品。是复合了麝香葡萄汁和木色经美国橡木桶酿造而成。

3.Quake damage to roads crippled access to the town of Pisco and other port cities along Peru's central coast.

公路被地震损坏，难以前往皮斯科和秘鲁中部其他海港城镇。

4.San Francisco World Spirits Competition: Best Unaged White Spirit, Best Pisco and Double Gold Medal.

2014年旧金山世界烈酒竞赛：最佳年轻白酒，最佳皮斯科酒，双金奖。

5.The worst damage from the main earthquake was in the coastal cities of Ica and Pisco, south of Lima.

利马南部沿海城市伊卡和皮斯科是本次地震受破坏最严重地区。

6.Into the hospital at Pisco (Peru) came a tired, ragged Indian woman from the foothills of the Andes.

在皮斯科成(秘鲁)医院来疲惫，衣衫褴褛从安第斯山脚下的印度女子。

7.Peruvian surfer Domingo Pianezzi rides a wave with his alpaca Pisco at San Bartolo beach in Lima.

利马，圣巴托罗海滩。羊驼Pisco和他的秘鲁主人冲浪高手多明戈正在潇洒地弄潮。

8.It was born in 2000. This product contains the better distilled grapes from the Pisco region.

诞生于2000年。此产品包含由皮斯科地区的葡萄精心蒸溜而成。

9.Pisco sours, a kind of 11 tart liquors, were passed out to taste and in thanks.

为了表达谢意，当地人还奉上了秘鲁出名的皮斯科白兰地酸味酒供我们品尝。

10.Visitors can also taste Peru's wine and its national alcohol, Pisco.

参观者可以品饮秘鲁葡萄酒和秘鲁的国酒皮斯科酒。

11.I enjoyed a refreshing cocktail made with pisco.

我享用了用比斯科调制的清爽鸡尾酒。

12.The traditional Peruvian drink is called pisco sour.

传统的秘鲁饮料叫做比斯科酸。

13.At the bar, they serve a variety of drinks including pisco cocktails.

在酒吧，他们提供多种饮品，包括比斯科鸡尾酒。

14.During our trip to Peru, we tasted pisco for the first time.

在我们去秘鲁旅行时，我们第一次品尝了比斯科。

15.The bartender recommended a drink with pisco and fresh lime juice.

调酒师推荐了一款用比斯科和新鲜青柠汁调制的饮品。

作文

Pisco is a fascinating spirit that has its origins in South America, primarily produced in Peru and Chile. It is a type of brandy made from fermented grape juice, and its unique flavor profile and cultural significance make it an interesting subject for exploration. The history of pisco (比斯科) dates back to the 16th century when Spanish settlers brought grapevines to the region. Over time, local producers began to distill the grapes into a potent alcoholic beverage, which eventually became known as pisco (比斯科). The production process of pisco (比斯科) is quite meticulous. It involves selecting specific grape varieties, fermenting them, and then distilling the liquid in copper pot stills. The quality of the grapes used can significantly affect the final product. There are different types of pisco (比斯科), including Pisco Puro, which is made from a single grape variety, and Pisco Acholado, which is a blend of different grapes. Each type offers a distinct taste and aroma, showcasing the diversity of the terroir in which the grapes are grown. In Peru, pisco (比斯科) is more than just a drink; it is a part of the national identity. The country celebrates its heritage with festivals dedicated to pisco (比斯科), where locals and tourists alike can sample various brands and styles. One of the most famous cocktails made with pisco (比斯科) is the Pisco Sour, which combines pisco (比斯科) with lime juice, simple syrup, egg white, and bitters. This cocktail perfectly encapsulates the spirit's versatility and ability to complement other flavors. In Chile, pisco (比斯科) also holds a significant place in the culture, with its own set of regulations governing its production. Chilean pisco (比斯科) tends to be sweeter and is often enjoyed neat or in cocktails. The Chilean Pisco Sour has a slightly different recipe compared to its Peruvian counterpart, highlighting the regional variations in taste and preparation. As global interest in craft spirits continues to grow, pisco (比斯科) has gained recognition beyond its home countries. Bartenders and mixologists around the world are experimenting with pisco (比斯科) in innovative cocktails, introducing this unique spirit to new audiences. Its complex flavors and aromatic qualities make it an excellent addition to various drinks, and it has become a popular choice in upscale bars. In conclusion, pisco (比斯科) is not just a traditional South American spirit; it represents a rich cultural heritage and a deep connection to the land. Whether enjoyed in a classic Pisco Sour or a modern cocktail, pisco (比斯科) offers a taste of history and craftsmanship that is worth exploring. As more people discover pisco (比斯科), it is likely to become a staple in the world of fine spirits, celebrated for its unique qualities and the stories behind its production.

比斯科是一种迷人的烈酒，起源于南美洲，主要在秘鲁和智利生产。它是一种由发酵葡萄汁制成的白兰地，其独特的风味和文化意义使其成为一个有趣的探索主题。比斯科的历史可以追溯到16世纪，当时西班牙定居者将葡萄藤带到该地区。随着时间的推移，当地生产者开始将葡萄蒸馏成一种强烈的酒精饮料，最终被称为比斯科。 比斯科的生产过程相当细致。它涉及选择特定的葡萄品种，发酵，然后在铜壶中蒸馏液体。所用葡萄的质量会显著影响最终产品。比斯科有不同类型，包括Pisco Puro，它是由单一葡萄品种制成的，以及Pisco Acholado，它是不同葡萄的混合。每种类型都提供独特的味道和香气，展示了葡萄生长的土壤多样性。 在秘鲁，比斯科不仅仅是一种饮料；它是国家身份的一部分。该国通过节日庆祝其遗产，在这些节日中，当地人和游客可以品尝各种品牌和风格。用比斯科调制的最著名鸡尾酒之一是Pisco Sour，它结合了比斯科、青柠汁、简单糖浆、蛋白和苦味剂。这款鸡尾酒完美体现了这种烈酒的多功能性和与其他风味的互补能力。 在智利，比斯科同样在文化中占有重要地位，并且有自己的生产规定。智利的比斯科往往更加甜美，通常是直接饮用或用于鸡尾酒。智利的Pisco Sour与秘鲁的版本略有不同，突显了口味和制作方法的区域差异。 随着全球对手工烈酒的兴趣不断增长，比斯科在其本土以外获得了认可。世界各地的调酒师和混合师正在创新性地使用比斯科调制鸡尾酒，将这一独特的烈酒介绍给新的观众。其复杂的风味和香气特质使其成为各种饮品的绝佳补充，已成为高档酒吧中的热门选择。 总之，比斯科不仅仅是一种传统的南美烈酒；它代表着丰富的文化遗产和与土地的深厚联系。无论是在经典的Pisco Sour中还是现代鸡尾酒中享用，比斯科都提供了一种历史和工艺的味道，值得探索。随着越来越多的人发现比斯科，它可能会成为精致烈酒世界的主食，以其独特的品质和生产背后的故事而受到赞誉。