The name Pisco is derived from the port and valley of the same name located in southern Peru, from which the brandy was shipped to Spain starting in the sixteenth century. Pisco also evokes the great diversity of birds from the south, including Andean flamingos, Peruvian thick-knees, Inca terns and condors, because Pisco comes from the Quechua term pisscu, meaning bird.
The one and only
Pisco is a grape distillate whose inimitable flavor and fragrance unites the European vine and the sunshine of Peru's southern coast with the wisdom of ancient potters who created the jars in which this exquisite grape brandy is stored.
Good pisco is distinguished from any other distillate by the use of the pisquera grape and by its unique process, which uses direct and batch distillation of fresh musts, meaning no water has to be added. Its color is transparent; it taste is bold and powerful, and its smell is slightly fragrant.
All pisco grapes are varieties of Vitis vinifera L. suited to the soil.
- Non-Aromatic: Quebranta, Mollar Negra, Negra Corriente and Uvina
- Aromatic: Italy, Moscatel, Torontel, Albilla.
Types of Pisco
Pisco can be categorized into the following types based on taste:
- Non-Aromatic Pisco Puro: Made from a single type of non-aromatic grape.
- Aromatic Pisco Puro: Made from a single type of aromatic grape.
- Pisco Acholado: Made with different pisco grapes (a blend).
- Mosto Verde (green must) Pisco: The product of an incompletely fermented must, and thus referred to as "green."