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 is a spirited drink native to Peru. Here’s a list of the different kinds of Pisco you can experience:
- Pisco Puro: Pisco obtained exclusively from a single variety of special grapes. These grapes are known as pisqueras grapes.
- Pisco Mosto Verde: Pisco obtained from the distillation of fresh squash of pisqueras grapes with interrupted fermentation.
- Pisco Acholado: It is the Pisco obtained from the mixture of:
• Aromatic and / or non-aromatic pisqueras grapes.
• Squashes of aromatic and / or non-aromatic pisqueras grapes.
• Freshly fermented squashes (fresh wines) of aromatic and / or non-aromatic pisqueras grapes.
• Pisco from aromatic and / or non-aromatic pisqueras grapes.