Pisco

Pisco: The noble grape brandy from South America

Pisco is a high-quality grape brandy that is mainly produced in Peru and Chile. With its rich history and diverse flavor profile, pisco has gained popularity worldwide. It forms the basis for the famous Pisco Sour and many other cocktails.

The history of pisco

Pisco has its roots in the 16th century, when Spanish settlers cultivated grapes in South America and began to distil spirits from them. The name "pisco" comes from the town of the same name in Peru, which was an important port for the export of this spirit. Over the centuries, pisco has developed into a symbol of regional culture and tradition, with deeply rooted production methods and unique local varieties.

How pisco is made

Pisco is made from the fermentation and distillation of grape must. In Peru, only eight grape varieties are used, including Quebranta, Torontel and Muscat. The distillation process takes place in copper stills and the resulting spirit is bottled directly without ageing to preserve the freshness and aromas of the grapes. In Chile, on the other hand, there is more flexibility in the choice of grapes and production methods, resulting in different flavor profiles.

The diversity of pisco styles

In Peru, pisco is divided into three main styles: Pisco Puro (made from a single grape variety), Pisco Acholado (a blend of different grapes) and Pisco Mosto Verde (made from partially fermented must). Each style has its own characteristic aromas and textures, from fruity and floral to complex and full-bodied. Chilean pisco also offers a wide range of styles, from light and aromatic to strong and intense.

How do you drink pisco?

Pisco is traditionally enjoyed neat in special pisco glasses to bring out the full flavors. The most famous cocktail is the Pisco Sour, which consists of pisco, lime juice, sugar syrup, egg white and Angostura bitters. This refreshing and frothy drink is a must for every pisco lover. Other popular cocktails include the Chilcano, a mixture of pisco, ginger ale and lime, and the El Capitán, which combines pisco with sweet vermouth.

The Pisco Sour

The pisco sour originated in Peru and was created by an American bartender in Lima at the beginning of the 20th century. The key to a perfect pisco sour lies in the balance between the acidity of the lime juice, the sweetness of the sugar syrup and the intensity of the pisco. The egg white gives the cocktail a creamy texture, while the Angostura bitters provide an aromatic finish.

How popular is pisco today? The renaissance of pisco

Today, pisco is experiencing a renaissance and is appreciated in many countries around the world. The most important producing countries, Peru and Chile, are still arguing about the origin and the most authentic production method of pisco. Both countries have their own protected designations of origin and strict production regulations. Pisco exports are growing steadily, particularly to the USA and Europe, where interest in artisan spirits is increasing.

Many small producers rely on traditional methods and high-quality grapes to produce pisco of the highest quality. These artisanal piscos are often produced in limited quantities and offer a unique taste experience. They are a testament to the diversity and potential of this fine grape spirit.

What you should look out for when buying pisco

When buying pisco, you should pay attention to the origin and grape variety. Peruvian pisco and Chilean pisco have different flavor profiles, each with their own appeal. Try different brands and styles to discover your preferred flavors, as there are indeed differences in nuances. Enjoy pisco neat or in cocktails and be surprised by the variety of flavors.