Pisco is a South American brandy distilled from fermented grape juice. Its origin is a subject of contention between Peru and Chile, both of which claim to be the birthplace of the spirit.  

Production:

  • Grape Selection:
    • Peruvian Pisco typically uses aromatic grape varieties like Italia, Moscatel, and Torontel, (8 different grape varieties)
    • Chilean Pisco often utilizes Muscat of Alexandria. (13 different varieties)
  • Fermentation: Freshly harvested grapes are crushed and the juice is fermented.  
     
  • Distillation: The fermented grape juice is distilled in copper pot stills, often in a single pass. This rapid distillation process helps preserve the delicate aromas and flavours of the grapes.  
     
  • No Aging: A key distinction of Peruvian Pisco is that it is not aged in wood. It is bottled directly after distillation, retaining its bright, clean, and fruity character.
  • Aging: Chilean Pisco can be aged in wood, which imparts a mellower, more complex flavour profile.  
     
     

 

History and Heritage:

  • Colonial Origins: Pisco's history dates back to the 16th century when the Spanish introduced grapevines to South America. The exact origin remains disputed.    
  • Peruvian Claims: Peruvians emphasize the unique terroir of their coastal regions, the traditional production methods passed down through generations, and the cultural significance of Pisco in Peruvian identity.
  • Chilean Claims: Chileans point to historical documents and production methods to support their claims.
  • Cultural Significance: Pisco is deeply ingrained in the cultural heritage of both Peru and Chile. It is enjoyed in various forms, from sipping it neat to creating classic cocktails like the Pisco Sour.    
  • Protected Designation of Origin: Both Peru and Chile have sought legal protection for their Pisco, with Peru successfully obtaining a Protected Designation of Origin.

Key Characteristics of Peruvian Pisco:

  • Un-aged: Not aged in wood, retaining the fresh and fruity character of the grapes.    
  • Aromatic Varieties: Often made with aromatic grape varieties, resulting in floral and fruity aromas.    
  • High Quality: Emphasizes traditional artisanal production methods and high-quality grapes.
  • Cultural Significance: A symbol of Peruvian national identity.

 

 

Key Characteristics of Chilean Pisco:

  • Aged in Wood: Can be aged in oak barrels, adding complexity and depth to the flavour.
  • Variety of Grape Varieties: Uses a wider range of grapes, including Muscat.
  • Distinct Flavour Profile: May offer more nuanced flavours due to wood aging.

 

Distinct Styles:

Despite the ongoing debate, both Peru and Chile produce unique styles of Pisco.

  • Peruvian Pisco: Adheres to strict regulations, utilizing only eight grape varieties (four aromatic and four non-aromatic). Production is typically limited to specific regions. Crucially, Peruvian Pisco is not aged in wood, preserving its vibrant, fruity character.  

     
    • Pisco Puro: Made from a single grape variety.  
       
    • Pisco Acholado: A blend of multiple grape varieties, offering a complex array of flavours.  
       
    • Pisco Mosto Verde: Produced from partially fermented grapes, resulting in a sweeter, more intense spirit.  
       

  • Chilean Pisco: Offers greater flexibility in production. Thirteen grape varieties are permitted, and aging in oak barrels (American, French, or Rauli) is an option, adding complexity and depth to the flavour.  

     

Pisco is a unique and flavourful spirit with a rich history and distinct characteristics. Whether from Peru or Chile, it offers a unique and refreshing drinking experience.