Pisco

Pisco is a clear, aromatic grape brandy that is the national spirit of Peru and Chile. It is made by distilling fermented grape juice into a high-proof spirit.

The origins of pisco can be traced to 16th century Peru. Spanish settlers were producing wine but it often spoiled during shipment to Europe. They began distilling the wine to prevent spoilage, creating pisco.

Today, pisco is made in grape-growing valleys of Peru and Chile using Muscat and Quebranta grapes. The grape must is fermented only once and distilled in copper pot stills. No additives or aging are allowed.

By law, Peruvian pisco must be distilled to proof and bottled at its origin. Chilean pisco can be diluted prior to bottling. Popular brands of pisco include Capel, La Caravedo, and Barsol.

Pisco has a distinct grape aroma and flavor, with black pepper and citrus notes. It can be drank straight, on the rocks, and in cocktails like the Pisco Sour, made with lime, egg white, sugar and bitters.

Both Peru and Chile claim pisco as their national drink. Outside South America, pisco is lesser known but offers an intriguing grape spirit with a distinctive terroir to explore.