What is Pisco?

Pisco is a brandy made by distilling fermented grape juice that is produced in Chile and Peru. It comes in various different flavour profiles depending on the grape varieties, ranging from aromatic Muscat bases to more subtle, fruit driven grape varieties like Pedro Jimenez.

Commercial wine production was established in Chile as eary as the mid 1500s which created ideal conditions for the production of what was first called aguardientes, a grape brandy that is still used in port production today. The port of Pisco, in Peru, was an important shipping route for distributing aguardientes around the world and over time their brandy became known simply as Pisco.

Peruvian Pisco - must come from one of 5 areas and is produced using copper pot stills, as in Scotch Whisky. Once distilled it is immediately bottled at full strength. It must also be aged for at least 3 months in glass vessels. Flavours and appearance vary depending on the grape variety, of which many can be used, but there are 4 key designations to help consumers:

• Puro - made from one grape variety, most commonly Quebranta.
• Aromaticas - made from the aromatic muscat variety mostly, or other aromatic grapes like Torontel.
• Mosto Verde - distilled from partially fermented grape must, before all the sugars are turned into alcohol.
• Acholado - a blend of several grape varieties.

Chilean Pisco - must come from Atacama or Coquimbo. Distilleries must grow their own grapes and are categorised into either Muscat varieties, being the fragrant style, or Pedro Jimenez, Moscatel de Asturia and Totontel, being more subtle. It is also grouped into 4 classifications going up in alcohol percentage:

• Pisco Corriente o Tradicional - 30 - 35%
• Pisco Especial - 35 - 40%
• Pisco Reservado - 40 - 43%
• Gran Pisco - 43% or more