Pisco is a distinct style of brandy which is made in the wine-growing regions of Peru and Chile. It’s made like brandy, by distilling wine. Its origins go back to the arrival of Spanish settlers in the 16th and 17th centuries, who brought with them their brandy-making skills. The name Pisco is drawn from a Peruvian port, through which the spirit was exported back to Spain. There are varying types of pisco, as the regulations for distilling pisco in Peru and Chile are different, and within those regulations there are many factors which influence the end product. Piscos from different regions will taste differently depending on the grapes used in its production. The most common way that pisco is consumed is the classic Pisco Sour cocktail, which combines pisco with egg white, lime juice, and simple syrup. The Peruvian recipe also adds bitters, but the Chilean recipe doesn’t (should you wish to show off to the barman).
Top Pisco Posts:
Pisco 101 with Duggan McDonnell
Campo de Encanto Pisco Grand & Noble Acholado
“A Peruvian tradition revived.” That tradition: An aperitif wine made from fermenting grape juice, fortified with Pisco. The grapes used for both the juice and the Pisco are Quebranta (50%), Italia (25%), and Torontel (25%) — ...
We’re stepping back here. In 2011 we reviewed Macchu Pisco’s “La Diablata” bottling, which is made from a blend of grapes in the “acholado” style. This is the Peruvian company’s original pisco, a single-varietal bottling ...