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All Spirits Brandy Pisco – Everything You Need To Know

Pisco – Everything You Need To Know

Pisco is a brandy originating from South America, specifically Peru and Chile. It’s a unique and aromatic spirit made from the fermentation and distillation of grapes. Pisco is known for its versatility and is used as a sipping spirit and a key ingredient in various cocktails. Unlike many other brandies, which can be made from various fruits, Pisco is exclusively made from grapes. The specific grape varieties can vary, contributing to different Pisco brands’ distinct flavors and aromas. Pisco is typically distilled twice, which helps preserve the grape flavors while concentrating the alcohol content. The use of traditional copper pot stills is common in Pisco production.

Pisco is known for its aromatic complexity. Depending on the grape varieties used and the production methods, Pisco can exhibit floral, fruity, and herbal notes, making it a captivating spirit for both sipping and mixing. There are two main types of Pisco: Pisco Puro (or Pisco Pisco) and Pisco Acholado. Pisco Puro is made from a single grape variety, while Pisco Acholado is a blend of different grape varieties. Both types contribute to the diverse range of flavors found in Pisco.

Overall, Pisco Brandy is a distinctive and cherished spirit with a rich history and many flavors. It is a unique choice for those exploring different brandies and spirits.

What is Pisco?

Pisco is a type of grape brandy that originates from South America, specifically from the regions of Peru and Chile. Both countries have a long-standing rivalry over the origin and standards of pisco, and each has its regulations and classifications for its production.

History of Pisco

The history of Pisco is intertwined with the cultural and colonial influences of South America, particularly the countries of Peru and Chile. The origins of Pisco can be traced back to the indigenous peoples of what is now Peru and Chile, who were already fermenting and distilling alcoholic beverages from local fruits and grains long before the arrival of the Spanish colonizers. The Spanish conquistadors brought grapevines to the region to establish vineyards and produce wine for sacramental purposes. The coastal regions of Peru and Chile proved suitable for grape cultivation due to their Mediterranean-like climates.

16th and 17th Centuries: By the late 16th century, Spanish settlers began distilling wine to create spirits, and the name “Pisco” started to emerge. The name is believed to have originated from the Quechua word “pishqu” or “pishko,” which means “bird” about the abundant bird species found in the Pisco Valley of Peru.

18th and 19th Centuries: Pisco production continued to evolve during the colonial era. Distillation techniques improved, and Pisco’s reputation grew as a high-quality grape-based spirit. It became an important trade commodity, with Pisco being shipped to various Spanish colonies and Europe.

Independence and Beyond: After gaining independence from Spain in the early 19th century, Peru and Chile continued producing Pisco. However, differences in production methods, grape varieties, and regulations led to distinct styles of Pisco in each country.

Origin Dispute: The rivalry between Peru and Chile over Pisco’s origin and naming rights has been a long-standing and sometimes contentious issue. Both countries claim Pisco as part of their cultural heritage and have unique regulations for its production.

Modern Era: Pisco’s popularity faced challenges over the years, including economic fluctuations and changing consumer preferences. In recent decades, Pisco has experienced a revival, with a renewed interest in artisanal production methods and traditional Pisco cocktails.

Today, Pisco is celebrated as a unique and versatile spirit, used in various cocktails and enjoyed as a sipping drink. It continues to be a symbol of cultural identity and heritage in Peru and Chile, showcasing the rich history and traditions of the South American region.

The National Spirit of Chile & Peru

Did You Know?

  • The distillation of Pisco in South America began as early as the 16th century, making it one of the oldest distilled spirits in the Americas.
  • Pisco Puro refers to a type of Pisco made from a single grape variety, highlighting the unique characteristics of that grape’s flavor profile.
  • The Pisco Sour cocktail, made with Pisco, citrus juice, simple syrup, and egg white, dates back to the early 20th century and is claimed as the national drink of both Peru and Chile.
  • While traditional Pisco is often unaged, some producers create aged versions known as “Pisco envejecido” or “Pisco de guarda,” matured in oak barrels to develop more complex flavors.
  • Several grape varieties are used to make Pisco, each contributing distinct flavors. Some common varieties include Quebranta, Italia, Moscatel, and Torontel.
  • Pisco played a role during Prohibition in the United States (1920-1933). Since Pisco was not as regulated, it was used as a base for creating “illegal” cocktails in the U.S.
  • Pisco production is influenced by geography. Pisco from the coastal valleys of Peru and Chile tends to have different flavor profiles due to variations in climate and soil.
  • The famous author Mark Twain mentioned Pisco in his travelogue “Roughing It,” describing it as “a chaos of liquid confusion.”
  • Peru and Chile celebrate “Pisco Day” annually, highlighting the significance of this spirit in their cultures. In Peru, it’s celebrated on the fourth Sunday of July; in Chile, it’s on May 15th.
  • The “Bottle Dance” is a traditional dance performed in Peru during festivals. Dancers balance bottles of Pisco on their heads while moving gracefully in formation.

Pisco Tasting Notes

The flavor profile of Pisco can vary depending on factors such as grape variety, production methods, and aging techniques. However, some common characteristics are often associated with Pisco Brandy:

Fruity: Many Piscos exhibit prominent fruity notes. Depending on the grape variety, you might find flavors of ripe grapes, citrus fruits like lemon and lime, and tropical fruits like pineapple and mango.

Floral: Pisco can have delicate floral aromas, with hints of rose petals, jasmine, and other fragrant flowers. These floral notes can contribute to the aromatic complexity of the spirit.

Herbal: Some Piscos showcase herbal characteristics, ranging from subtle herbal undertones to more pronounced notes of mint, basil, or thyme.

Spicy: Pisco can carry gentle spiciness, often resembling white or black pepper. This adds a touch of complexity and warmth to the flavor profile.

Nutty: Some Piscos exhibit nutty flavors, similar to almonds or walnuts. These notes can provide a pleasant depth to the overall taste experience.

Mineral: Piscos from certain regions may display mineral qualities, which can evoke sensations of slate, flint, or saline. This is often attributed to the terroir of the grape-growing areas.

Balanced Acidity: Pisco tends to have a balanced acidity, contributing to its refreshing and lively character. The acidity can enhance the fruit and citrus flavors.

Subtle Oak Influence (Aged Piscos): Aged Piscos, though less common, might feature hints of vanilla, caramel, and oak-derived spices due to their interaction with wooden barrels during aging.

Smooth Texture: Pisco is often smooth and velvety, making drinking alone or as a cocktail base enjoyable.

How to Drink Pisco?

Pisco is renowned for its versatility, making it a favorite among mixologists and spirits enthusiasts. Its diverse flavor profile and unique characteristics allow it to shine in a wide range of cocktails and enjoy on its own. Here’s why Pisco is considered a highly versatile spirit:

Cocktail Base: Pisco is an excellent base spirit for cocktails due to its complex flavors. It can adapt to traditional and modern cocktail recipes, offering a unique twist to classic drinks.

Pisco Sour: The iconic Pisco Sour cocktail showcases Pisco’s versatility. Combining Pisco, citrus juice, simple syrup, and egg white creates a frothy, balanced, and refreshing drink.

Chilcano: Another classic cocktail, the Chilcano, combines Pisco with ginger ale, lime juice, and bitters. The result is a light and refreshing beverage with a hint of spice.

Pisco Punch: This historic cocktail blends Pisco with pineapple, citrus, and spice. It was popular during the Gold Rush era and is a testament to Pisco’s adaptability in various eras.

Sour Variations: Beyond the Pisco Sour, bartenders experiment with different citrus juices, sweeteners, and bitters to create unique variations of sour cocktails using Pisco.

Tiki Drinks: Pisco can be incorporated into tiki-style cocktails, adding a distinct fruity and aromatic element to these tropical concoctions.

Highballs and Collins: Pisco works well in highball cocktails like the Pisco Collins, where it’s combined with soda water and fresh lemon or lime juice.

Infusions and Muddled Ingredients: Pisco’s neutral base makes it an ideal canvas for infusing various fruits, herbs, or spices. It also pairs well with muddled ingredients like berries or herbs.

Aperitifs and Digestifs: Pisco can be enjoyed as an aperitif before a meal or as a digestif to conclude a dining experience due to its balanced and refreshing nature.

Neat or On the Rocks: Pisco can be savored neat or on the rocks, allowing you to appreciate its intricate flavor profile without the distractions of other ingredients.

Culinary Pairings: Pisco’s versatile flavors make it an excellent ingredient for cooking, from marinades to sauces to desserts, adding depth and character to dishes.

Custom Creations: Bartenders and mixologists often experiment with Pisco, creating innovative and unique cocktails highlighting its distinctive attributes.

How to Find the Quality of Pisco?

Assessing the quality of Pisco involves considering various factors that contribute to its flavor, aroma, and overall character. Here are some key quality indicators to look for when evaluating Pisco:

Grape Variety: High-quality Pisco often specifies the grape varieties used in production. Different grapes contribute to distinct flavor profiles, so knowing the grape variety can give you insight into what to expect.

Denomination of Origin: Pisco from specific regions, such as the Denomination of Origin areas in Peru and Chile, often adhere to regulations that ensure certain production standards, which can indicate quality.

Label Information: Look for details about the production process on the label. Some Piscos are labeled as “Mosto Verde,” indicating that only partially fermented grape juice was used in distillation, resulting in a smoother and more aromatic spirit.

Aging Process (if applicable): If the Pisco is aged, the label should provide information about the type of barrels used, the duration of aging, and any special characteristics gained during this process.

Aroma: Quality Pisco will have a distinct and inviting aroma. A well-made Pisco may exhibit fruity, floral, herbal, and sometimes spicy notes.

Flavor Complexity: Pisco’s flavor should be complex, showcasing a balanced interplay of different notes. You might detect fruitiness, floral elements, herbal undertones, and a hint of spice.

Balance: A quality Pisco should have a harmonious balance between its different flavors and elements, with no single aspect overpowering the others.

Smoothness: Pisco should have a smooth and pleasant mouthfeel, even when consumed neat. A harsh or overly astringent sensation may indicate lower quality.

Finish: Pay attention to the lingering aftertaste. A good Pisco will leave a satisfying finish with the flavors evolving and lingering pleasantly.

Clarity and Color: Pisco is typically clear, although some aged versions might have a slight color. The clarity and color consistency can be indicative of proper distillation and filtration.

Authenticity: Authentic Pisco should adhere to the traditional production methods of distillation from grapes without additives or excessive alterations.

Producer Reputation: Research the reputation of the producer or brand. Established and reputable distilleries often prioritize quality in their production.

Awards and Recognition: Check if Pisco has received any recognition in international spirits competitions. While not the only quality indicator, awards can suggest that experts find the spirit noteworthy.

Personal Preference: Ultimately, quality is subjective. Choose Pisco that aligns with your personal preferences and tastes. A high-quality Pisco is one that you enjoy and find satisfying.

Pisco Regulations

Brandy regulations for Pisco can vary between countries, and in the case of Pisco, it’s specifically associated with Peru and Chile. Both countries have established regulations that outline how Pisco should be produced, including aspects related to grape varieties, distillation methods, aging (if applicable), and labeling. Here’s a general overview of the regulations for Pisco in Peru and Chile:


In Peru, Pisco production is highly regulated by the government to protect its authenticity and cultural significance. The regulations cover grape varieties, production methods, and geographical origin. Some key points include:

Grape Varieties

Pisco must be made from certain grape varieties specified in the regulations. These include Quebranta, Negra Criolla, Mollar, Uvina, Italia, Moscatel, and Torontel.

Production Methods

Traditional pot still distillation is required for Pisco production in Peru. The grapes are fermented and then distilled to create the base spirit, which is not rectified or altered after distillation.

Geographical Origin

Pisco production is limited to specific regions in Peru, including Lima, Ica, Arequipa, Moquegua, and Tacna.


While there are variations, most Peruvian Pisco is typically unaged. If aged, it can only be done in specific types of containers, and the label must indicate the aging period.


Chile also has regulations governing Pisco production, though they differ somewhat from those in Peru:

Grape Varieties: Chilean Pisco can be made from a wider range of grape varieties, including Pedro Jiménez, Moscatel, and Torontel, in addition to Muscat.

Production Methods: Chilean Pisco can be produced using pot or column stills, offering more flexibility in production methods.

Geographical Origin: Chilean Pisco can be produced in designated Pisco Denomination of Origin areas, such as Coquimbo and Atacama.

Aging: Chilean Pisco can be aged in oak barrels, stainless steel, or other materials. If age, the label should indicate the aging period and the type of container used.

It’s important to note that the specifics of the regulations may evolve, and there might be variations within different types of Pisco (e.g., Pisco Puro, Pisco Acholado, etc.). When purchasing Pisco, it’s a good idea to check the label for information about grape variety, production methods, and other relevant details to ensure you’re getting a product that meets your preferences.

Difficulty Level of Pisco

The difficulty level of working with Pisco can vary based on what you intend to do with it. Here’s a breakdown of different aspects of Pisco and their respective difficulty levels:

Drinking Neat or On the Rocks: Easy

Enjoying Pisco neat or on the rocks requires no special skills. You can savor its flavors and aromas without any preparation.

Basic Cocktails (e.g., Pisco Sour): Easy

Making simple Pisco cocktails like the Pisco Sour involves mixing Pisco with a few basic ingredients like citrus juice, simple syrup, and egg whites. While shaking the ingredients properly requires some technique, it’s not overly challenging.

Exploring Different Brands: Moderate

Trying different brands and styles of Pisco to appreciate the nuances in flavor can be a bit more involved, requiring a discerning palate and an understanding of different grape varieties and production methods.

Advanced Mixology: Moderate to Difficult

Crafting more intricate Pisco cocktails or experimenting with infusions, bitters, and unique flavor combinations can be challenging. This requires a deeper knowledge of mixology principles and an understanding how different ingredients interact.

Understanding Pisco Regulations: Moderate

Familiarizing yourself with the specific regulations and denomination of origin rules for Pisco in Peru and Chile requires some research, especially if you’re interested in the authenticity of the spirit.

Food Pairing: Moderate

Pairing Pisco with foods to create harmonious flavor combinations can be a bit challenging, but it can also be a rewarding culinary experience.

Aging and Barrel Selection (for Producers): Difficult

If you’re producing Pisco, the art of aging, barrel selection, and achieving consistent quality can be quite complex and requires expertise in distillation and maturation.

Cocktail Innovation: Difficult

Developing original Pisco-based cocktails that stand out and showcase your creativity demands in-depth knowledge of flavor profiles and mixology techniques.

Total Preparation Time

The total preparation time for Pisco can vary greatly depending on how you intend to enjoy it. Here’s a breakdown of different scenarios:

Neat or On the Rocks: 0 minutes

Enjoying Pisco neat (straight from the bottle) or on the rocks (over ice) requires no preparation time.

Basic Cocktails (e.g., Pisco Sour): 5-10 minutes

Making a simple cocktail like the Pisco Sour involves gathering ingredients (Pisco, citrus juice, simple syrup, egg white), measuring, shaking, and straining. It typically takes around 5 to 10 minutes to prepare.

Exploring Different Brands: Varies

Tasting and comparing different brands of Pisco can take as little or as much time as you prefer. It’s more about savoring and evaluating the flavors than actual preparation.

Advanced Mixology: 15-30 minutes or more

Crafting intricate Pisco cocktails with multiple ingredients, garnishes, and techniques can take anywhere from 15 minutes to more than 30 minutes, depending on the complexity of the cocktail.

Food Pairing: Varies

Pairing Pisco with food involves considering the flavors and textures of the dishes and experimenting with combinations. The time required can vary depending on the meal you’re preparing.

Aging and Barrel Selection (for Producers): Years

If you’re producing Pisco and considering aging, the preparation time is measured in years. Depending on the desired flavor profile and aging vessel, pisco aging can take several months to years.

Cocktail Innovation: 30 minutes or more

Developing original Pisco cocktails, especially those that require experimentation and testing, can take significant time and effort. It involves brainstorming, sourcing ingredients, testing ratios, and refining the recipe.

Pisco Production (for Producers): Weeks to Months

If you’re involved in producing Pisco, the preparation time can span weeks to months, including grape harvest, fermentation, distillation, and any aging processes.

Remember that these time estimates are approximate and can vary based on your familiarity with the process, the tools at your disposal, and the specific recipe or activity you’re undertaking. Whether you’re quickly enjoying Pisco neat, crafting a complex cocktail, or even producing Pisco, the time spent can be rewarding and enjoyable.


The yield for Pisco can vary depending on several factors, including the grape variety used, the efficiency of the distillation process, and whether any aging is involved. Here are some general considerations for estimating the yield of Pisco:

Grape Variety: Different grape varieties have varying sugar content, which affects the potential alcohol yield. Some grapes yield more juice and sugar than others.

Grape Quality: The quality of the grapes used can influence the yield. Ripe and healthy grapes tend to yield more juice.

Fermentation: The efficiency of the fermentation process determines how much of the sugars are converted into alcohol. A complete and healthy fermentation will yield a higher alcohol content.

Distillation: The distillation process concentrates the alcohol. Generally, a higher distillation efficiency will result in a higher yield of Pisco.

Aging: If the Pisco is aged, there might be slight evaporation and absorption of flavors from the aging vessel, which can impact the final yield.

Cut Points: During distillation, the separation of the “heads,” “hearts,” and “tails” influences the yield and quality of the final product.

As a rough estimate, you can expect a yield of around 6 to 10 liters of Pisco from 100 kilograms of grapes. However, this can vary significantly based on the factors mentioned above. Remember that some Pisco producers might prioritize quality over quantity, which could result in a lower yield due to careful distillation and selection of the best portions of the distillate.

What are the Ingredients in Pisco?

Grapes: Choose high-quality grapes suitable for Pisco production. Different grape varieties can be used, each contributing distinct flavors to the final product.

Crushing: Crush the grapes to extract their juice. This juice will serve as the base for fermentation.

Fermentation: Allow the grape juice to ferment, during which the sugars in the juice are converted into alcohol by yeast. Fermentation can take several days and might involve temperature control and monitoring.

What are the Tools Used in Making Pisco?

Grape Crusher or Destemmer: A machine used to crush and separate grapes from their stems, facilitating juice extraction for fermentation.

Fermentation Tanks: Containers used for fermenting the grape juice. They can be made of stainless steel, glass, or other materials.

Yeast: Essential for fermenting grape sugars into alcohol. Choose a yeast strain suitable for the desired characteristics of your Pisco.

Airlocks: These devices allow carbon dioxide to escape during fermentation while preventing contaminants from entering the vessel.

Distillation Apparatus: This includes pot stills or column stills that separate alcohol from the fermented grape mash. It comprises a pot or column, a condenser, and collection vessels.

Thermometer and Hydrometer: Used to monitor and control the temperature and specific gravity (alcohol content) during fermentation and distillation.

Copper Mesh or Plates: Used in pot stills to increase contact between vapor and copper, which can help remove unwanted compounds.

Water Source and Cooling System: Distillation generates heat, which needs to be controlled using water or reflux condensers.

Cutting Tools: Necessary for making precise cuts during distillation, separating the “heads,” “hearts,” and “tails.”

Measuring Instruments: Instruments like graduated cylinders or measuring cups are useful for accurate measurements when proofing the Pisco.

Aging Barrels (if applicable): If you plan to age your Pisco, oak barrels or other suitable containers are needed for maturation.

Filtration Equipment: To achieve clarity and remove unwanted particles, filtration methods might be employed before bottling.

Bottles and Corks: For storing the finished Pisco.

Labels and Labeling Equipment: Needed to provide information about the Pisco, including grape variety, production region, and alcohol content.

Safety Equipment: Given the explosive nature of alcohol and the heat involved in distillation, safety gear like gloves and fire extinguishers are essential.

Documentation and Recordkeeping Tools: Keeping records of the production process, including ingredients used, fermentation times, and distillation details, is important for quality control and legal compliance.

How is Pisco Made?

Making Pisco involves several key steps, from grape selection to distillation. Here’s a general outline of the process:

Pisco Grape Varieties

Choose high-quality grape varieties suitable for Pisco production. The grape selection will impact the flavor profile of the final product.

Grape Harvest

Harvest the grapes at their optimal ripeness. Timing is crucial to ensure the right balance of sugars, acidity, and flavors.


Crush the grapes to extract their juice. This can be done using mechanical crushers or traditional methods.


Transfer the grape juice to fermentation tanks. Add yeast to initiate the fermentation process, converting sugars into alcohol and carbon dioxide.

Fermentation Monitoring

Monitor the fermentation process closely, ensuring proper temperature and conditions for yeast activity. The duration of fermentation can vary based on factors like grape variety and ambient temperature.

Pisco Distillation Setup

Set up the distillation apparatus, which includes the pot still or column still, condenser, and collection vessels.

Pisco Distillation

Transfer the fermented grape mash to the still. Heat the mash to separate alcohol from other components through distillation. The alcohol vapors are condensed back into liquid form.

Heads, Hearts, Tails

Separate the distillate into “heads,” “hearts,” and “tails.” The “heads” and “tails” portions are often discarded due to undesirable flavors. The “hearts” portion is the desired Pisco.

Cut Points

Make precise cuts to separate the “hearts” portion, collecting only the best-quality distillate.

Clarification and Proofing

Clarify the distillate if needed, removing any unwanted particles. Adjust the alcohol content if desired by adding water to achieve the desired proof.


Transfer the clarified Pisco to bottles. Seal the bottles with closures like corks or screw caps.


Label the bottles with relevant information, including the grape variety used, the production region, and any special characteristics.

Aging (Optional)

If desired, transfer some of the Pisco to oak barrels for aging. Aging can add complexity and depth to the flavor profile.

Quality Control

Conduct quality checks to ensure the Pisco meets desired flavor, aroma, and quality standards.

Packaging and Distribution

Package the bottles for distribution, whether for retail sales or personal consumption.

How is Pisco Different from Others?

Pisco differs from other brandies, including its origin, production methods, grape varieties used, and cultural significance. Here’s how Pisco sets itself apart from other types of brandies.

Geographical Origin

  • Pisco: Pisco is a specific type of brandy associated with the countries of Peru and Chile. It has distinct regulations and cultural significance in these regions.
  • Other Brandies: Other brandies, like Cognac from France, Armagnac from the Gascony region of France, and American brandies, have their geographical origins and regulations.

Pisco Grape Varieties vs. Others

  • Pisco: Pisco is made from specific grape varieties, and the choice of grapes contributes to its unique flavor profile. The grape selection is regulated and varies between Peru and Chile.
  • Other Brandies: Different brands can be made from various base ingredients, including grapes, apples, pears, and other fruits. The choice of base ingredient impacts the flavor.

Production Method

  • Pisco: Pisco is typically made using pot stills or column stills. The fermentation and distillation processes aim to preserve the grape flavors and aromas, resulting in a clear and unaged spirit.
  • Other Brandies: Other brandies might undergo different distillation processes, including pot stills, continuous stills, or a combination. Some brandies are aged in oak barrels, developing additional flavors and colors.


  • Pisco: Most Pisco is unaged, meaning it does not spend extensive time in barrels. Some aged versions of Pisco exist, but aging is not as common as in other brandies.
  • Other Brandies: Many brandies, like Cognac and Armagnac, are known for their aging process in oak barrels. This aging imparts color, complexity, and flavors from the wood.

Pisco Tasting Notes vs. Others

  • Pisco: Pisco often exhibits vibrant fruitiness, floral notes, and balanced acidity due to the grape-centric production process. It tends to have a lighter and fresher flavor profile.
  • Other Brandies: The flavor profile of other brandies can vary significantly based on the base ingredient, distillation methods, and aging process. They might have a wider range of flavors, including caramel, spice, and oak-derived characteristics.

Cultural Heritage

  • Pisco: Pisco is deeply ingrained in the cultural heritage of Peru and Chile, with both countries claiming it as their national drink. Pisco is celebrated through festivals, traditions, and special occasions.
  • Other Brandies: Other brandies hold cultural significance in their respective regions. For example, Cognac and Armagnac are associated with French history and tradition.


  • Pisco: Both Peru and Chile have regulations governing Pisco production, including the types of grapes allowed, production methods, and geographical indications.
  • Other Brandies: Different regions have regulations for brandy production, which dictate aspects such as base ingredients, distillation, aging, and labeling.

Types of Pisco

There are several types of Pisco, each with its own characteristics and production methods. The classification of Pisco types can vary between Peru and Chile, and different regions might have variations. Here are some common types of Pisco:

Peruvian Pisco 

  • Pisco Puro: Also known as “Pisco Puro Quebranta,” this type of Pisco is made from a single grape variety, typically the Quebranta grape. It showcases the unique characteristics of that grape.
  • Pisco Aromático: Made from aromatic grape varieties like Muscat, this type of Pisco emphasizes floral and fruity aromas in the final product.
  • Pisco Mosto Verde: This type of Pisco is made from partially fermented grape juice (mosto verde), resulting in a smoother and more aromatic spirit. It’s made by distilling the juice before all the sugars have been converted to alcohol.
  • Pisco Acholado: Acholado means “blended” in Spanish. Pisco Acholado is a blend of different grape varieties, aiming to create a balanced and complex flavor profile by combining the characteristics of multiple grapes.
  • Pisco Italia: This type of Pisco is made from the Italia grape variety, known for its fruity and aromatic qualities.

Chilean Pisco

  • Pisco Puro: Similar to the Peruvian Pisco Puro, this type is made from a single grape variety, such as Muscat, Torontel, or Pedro Jiménez.
  • Pisco Aromatico: Aromatic grape varieties like Muscat are used to create this type of Pisco, resulting in a spirit with pronounced floral and fruity aromas.
  • Pisco Controlado: This type of Pisco is regulated to have specific characteristics, including a maximum alcoholic strength and minimum residual sugars. It’s intended to preserve the natural flavors of the grape.
  • Pisco Especial: This category includes blends of different grape varieties, aiming to achieve a balanced and harmonious flavor profile.
  • Pisco Reservado: Piscos labeled “Reservado” are aged for at least one year in wooden casks, resulting in more complex flavors and sometimes slightly amber.

Best Pisco Brands

Several high-quality Pisco brands are known for producing exceptional Pisco. Keep in mind that availability might vary depending on your location. Here are some well-regarded Pisco brands:

Pisco Portón

Pisco Portón is known for its artisanal production methods, using traditional copper pot stills and hand-harvested grapes. They offer a range of Pisco expressions, including Quebranta, Mosto Verde, and Acholado.

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Barsol Pisco is produced in Peru and offers a variety of Pisco types, including Quebranta, Italia, and Torontel. They focus on using high-quality grapes and traditional methods to create distinctive Pisco.

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Macchu Pisco

Founded by a mother-daughter duo, Macchu Pisco is made in Peru and is recognized for its elegant and well-balanced Pisco expressions. They produce both Acholado and single grape varietal Piscos.

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La Diablada Pisco

La Diablada produces Pisco in Chile using a traditional approach. They have a range of Piscos, including Moscatel, Torontel, and a blend called “Reservado.”

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A well-known Chilean Pisco brand, Capel offers a variety of Piscos, including the traditional Pisco and flavored versions such as raspberry and mango. They are one of the largest producers of Pisco in Chile.

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Ocucaje is a historic Peruvian Pisco brand producing Pisco for over 150 years. They offer a diverse range of Piscos, including Puro, Aromatico, and Quebranta.

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Encanto Pisco

Encanto is recognized for its commitment to producing artisanal Pisco using traditional methods. They produce a unique Acholado Pisco that blends different grape varieties.

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Waqar Pisco

Produced in Chile, Waqar is known for its environmentally conscious approach to Pisco production. They offer various Pisco expressions, including a blend of Moscatel and Pink Muscat grapes.

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Campo de Encanto Pisco

This brand focuses on producing handcrafted Pisco using high-quality grapes. Their Piscos are made using traditional methods and showcase the terroir of the grapes.

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Alto del Carmen

Another prominent Chilean Pisco brand, Alto del Carmen, produces a variety of Piscos using locally sourced Muscat grapes and traditional distillation methods.

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Other brand names producing Pisco:

  • Cuatro G’s
  • Control C
  • Tres Erres
  • Mistral
  • Kappa Pisco
  • Caravedo
  • Mal Paso Pisco
  • El Gobernador
  • Los Tres Mojos
  • Tabernero Pisco

Cultural References 

Pisco brandy holds significant cultural references in both Peru and Chile, where it is considered a national spirit. It’s deeply ingrained in these countries’ traditions, history, and celebrations. Here are some cultural references for Pisco brandy:


  • Pisco Sour: The cocktail is Peru’s beloved and iconic drink. It’s considered the country’s national drink and is celebrated during Pisco Sour Day, which falls on the first Saturday of February.
  • National Pride: Pisco is a point of national pride for Peruvians. It’s tied to cultural identity, and its production and appreciation are part of Peru’s heritage.
  • Festivals: Pisco features prominently in many Peruvian festivals, such as the Vendimia Festival in Ica, which celebrates the grape harvest. These festivals often include Pisco tastings, dance performances, and competitions.
  • Historical Significance: Pisco played a role in historical events, including the Peruvian War of Independence. The “Battle of Pisco” is a notable event where a shipload of Pisco was used to supply and energize the Peruvian troops.


  • National Emblem: Pisco is an essential part of Chilean culture known as the national spirit. It has a rich history and is honored in Chilean traditions.
  • National Day of Pisco: In Chile, the National Day of Pisco is celebrated on May 15th. This day commemorates the importance of Pisco in the country’s culture and history.
  • Pisco Sour Controversy: Peru and Chile claim ownership of the Pisco Sour cocktail. This debate has added cultural significance, highlighting the shared heritage of Pisco while emphasizing its distinct characteristics in each country.
  • Craftsmanship: Pisco production is seen as a craft, with many Chilean families having passed down distillation techniques and recipes through generations.
  • Literature and Arts: Pisco is often mentioned in Chilean literature, music, and art. It’s a symbol of national identity and appears in various cultural expressions.
  • Toasts and Celebrations: Pisco is a common spirit for toasting and celebrating in Chile. It’s often enjoyed during social gatherings, family events, and holidays.

Pisco Recipe

Here are a few delicious recipe variations using Pisco brandy:

Pisco Sour


  • 2 oz Pisco
  • 1 oz fresh lime juice
  • 3/4 oz simple syrup
  • 1 egg white
  • Angostura bitters (for garnish)


Combine Pisco, lime juice, simple syrup, and egg white in a shaker without ice. Shake vigorously to emulsify the egg white. Add ice and shake again. Strain into a chilled glass. Garnish with a few drops of Angostura bitters on top.



  • 2 oz Pisco
  • 1/2 oz fresh lime juice
  • Ginger ale or ginger beer
  • Angostura bitters optional, for garnish)


Fill a glass with ice. Add Pisco and lime juice. Top with ginger ale or ginger beer. Stir gently. Optionally, add a couple of dashes of Angostura bitters for extra flavor.

Pisco Punch


  • 2 oz Pisco
  • 3/4 oz pineapple juice
  • 1/2 oz fresh lemon juice
  • 1/2 oz simple syrup
  • Club soda
  • Pineapple chunk (for garnish)


Combine Pisco, pineapple juice, lemon juice, and simple syrup in a shaker with ice. Shake and strain into a glass filled with ice. Top with club soda. Garnish with a pineapple chunk.

Pisco Martini (Chilcano de Pisco)


  • 2 oz Pisco
  • 1/2 oz dry vermouth
  • Dash of orange bitters
  • Lemon twist (for garnish)


Stir Pisco, dry vermouth, and orange bitters with ice in a mixing glass. Strain into a chilled martini glass. Express a lemon twist over the drink and use it as a garnish.

Pisco Basil Smash

Contemporary Gin


  • 2 oz Pisco
  • 1 oz fresh lemon juice
  • 3-4 fresh basil leaves
  • 3/4 oz simple syrup


In a shaker, muddle basil leaves with lemon juice and simple syrup. Add Pisco and ice. Shake well. Double-strain into an ice-filled glass. Garnish with a basil leaf.

Feel free to adjust the ingredient quantities to suit your taste preferences. These recipes showcase the versatility of Pisco in various cocktails, from the classic Pisco Sour to refreshing highballs and aromatic concoctions. Enjoy responsibly. Cheers!


Peruvian Pisco

Pisco Sour Cocktail

The National Spirit of Peru and Chile


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