pisco

Pisco is a grape-based spirit produced in the wine regions of Peru and Chile. It is made by fermenting grape must and then distilling the liquid in copper pot stills to produce a clear, often high-proof brandy. Typical bottling strength ranges from about 38% to 48% alcohol by volume. Most pisco is not aged in wood, with flavor largely derived from the grape varieties used and the distillation process.

Styles of pisco are defined by grape variety and production technique. Pisco puro uses a single variety, while pisco acholado blends two or more varieties. Pisco mosto verde is made from partially fermented must, which can yield a softer, sweeter character. Aromatic styles often come from varieties such as Italia, Moscatel (Muscat), and Torontel, contributing floral and citrus notes, whereas non-aromatic varieties like Quebranta provide body and backbone. The flavor profile is influenced by the chosen grape, distillation cuts, and water dilution.

Geography and regulation differ by country. Peru recognizes pisco as a Denomination of Origin and concentrates production in regions such as Ica, Arequipa, Moquegua, and Tacna. Chile also produces pisco, primarily in the Elqui and Limarí valleys in the north, under its own regulatory framework. Across both countries, producers emphasize the grape-forward character of the spirit rather than aging in wood.

In popular culture, pisco is closely associated with cocktails such as the Pisco Sour and the Chilcano. The name pisco likely derives from Peru’s port town of Pisco or from local indigenous terms, reflecting its long-standing cultural ties to the region.