🥃 Pisco (Peru)

Peruvian pisco is a grape spirit obtained by distilling fresh, just-fermented must of eight “pisco” grape varieties, with no additives, sugars, water or anything other than grapes. Under the denomination of origin it is made only on the coast of the Lima, Ica, Arequipa and Moquegua departments and in the Locumba, Sama and Caplina valleys of the Tacna department.

There are eight varieties. The aromatic ones are Italia, Albilla, Moscatel and Torontel; the non-aromatic ones are Quebranta, Negra Criolla, Mollar and Uvina. By variety and by manner of fermentation, three types are distinguished. Pisco puro is made from a single variety, and the bottle states the variety and the valley. Mosto verde comes from must that has not fully fermented, so not all the sugar has turned into alcohol. Acholado is a blend of at least two varieties.

After harvest the grapes are pressed, the must ferments for several days, the liquid is separated from the skins and distilled in an alembic or a traditional falca. The distilled pisco “rests” for several months before bottling. In old bodegas there still stand large clay tinajas in which the must fermented.

The state officially established the name “pisco” in 1946. In 1988 the denomination was declared a cultural heritage of the nation, later confirmed by Law No. 30639. The denomination itself was established in 1990 and ratified by Decree 001-91-ICTI/IND in 1991, and in 2011 INDECOPI approved its regulation and the Regulatory Council. In the EU, “Pisco” from Peru has been a registered geographical indication since 27 July 2009, and this registration does not prevent Chilean pisco.

Why this matters to you. By the rules, Peruvian pisco is not diluted with water, not sweetened and not flavoured with anything. For pisco puro, look for the variety and the valley. Peruvian and Chilean pisco are different drinks with different rules. WHO reminds: there is no safe dose of alcohol.