Pisco

Pisco is a type of brandy made by distilling fermented grape juice, produced primarily in Peru and Chile. It is crafted using specific grape varieties and distilled in copper pot stills without ageing in wood, which preserves its fresh and aromatic character. Pisco has deep cultural significance in both countries and is protected by denomination of origin laws.

Pisco has a smooth, clean taste with floral and fruity notes that vary depending on the grape variety used. Some piscos are light and aromatic, with hints of citrus, jasmine, or apple, while others are fuller-bodied with flavours of raisin, honey, or spice. The absence of oak ageing allows the natural grape character to shine through, making it a versatile and expressive spirit.

Pisco is commonly served neat in a small glass to appreciate its aroma and flavour. It is also the key ingredient in the Pisco Sour, a cocktail made with lime juice, sugar syrup, egg white, and bitters. Other popular drinks include the Chilcano and Pisco Punch. In Peru and Chile, pisco is often enjoyed during celebrations and paired with local cuisine.

Pisco is classified by grape type and production style. In Peru, categories include Puro (single grape variety), Acholado (blend of grapes), and Mosto Verde (distilled from partially fermented must). Chilean pisco is graded by strength and may be aged in wood, giving it a different flavour profile. Each style offers a unique expression of the spirit.