Piscos

Piscos are grape-based distillates produced in Peru and Chile. The term covers several styles of spirit distilled from wine or grape must, intended to preserve the character of the grapes rather than to age in wood. The name pisco probably derives from the Peruvian port of Pisco, though Chile also claims the origin of the drink.

Production typically involves fermenting grape must into wine and then distilling the wine into a high-proof spirit in copper stills. The distillate is often not aged in wood, resulting in a clear beverage; some producers create aged expressions that take on color and softer flavors. A notable method is Mosto Verde, where fermentation is halted early and the distillate is richer and more aromatic.

Styles commonly recognized in both countries include puro (a single grape variety), acholado (a blend of varieties), and, in some cases, mosto verde. Characteristics vary with grape varieties used, climate, and production practices. Alcohol content is usually around 38 to 48 percent ABV.

Peru and Chile each regulate pisco under national standards, and both nations have designations of origin within their own laws. Pisco remains an important component of South American culinary culture and is widely used in cocktails such as the Pisco Sour, as well as served neat or on the rocks.

Globally, pisco has gained export markets and is used in gastronomy and bartending worldwide.