Often called brandy’s South American cousin, pisco is a grape-distilled brandy made from young, just-fermented wine in Peru and Chile. Pisco was first introduced by Spanish conquistadors in the 16th century when bringing European grapes to South America. The grapes took well to the climates in Peru and Chile, causing grape-growers to have a surplus of fruit and distill their extra wine into aguardiente. By the mid-1800s, pisco found its way to America. Pisco has been produced exclusively in Peru and Chile for centuries, and while both countries lay claim to pisco’s origins, the controversy regarding the denomination of pisco’s origin has been going on for decades.
Geography is key when it comes to pisco. While both use fermented grape juice from which the pomace is discarded, a pisco from Peru is very different from one made in Chile, as both countries adhere to different regulations that produce distinct styles. Pisco from Peru must be made in one of five coastal regions, from eight different grape varieties, and can only be distilled once. The spirit cannot be diluted, include any additives, or aged in wood. Pisco must be distilled in copper pot stills before resting for at least three months in steel or glass containers. Chilean pisco regulations are a bit more relaxed and producers can have a little more influence on their final product. Pisco can be made in just two regions of Chile, and 13 grape varietals are permitted. Chilean pisco can go through multiple distillations and be diluted, as well as barrel-aged.
Click the photo above to learn more about the pisco sour (pictured).
With the variety in how it’s made and what grapes are used, the range of flavor profiles in pisco is diverse. Pisco ranges from clear to amber in color and has a distinctive wine-like aroma and flavor, ranging from smooth and herbal to funky and earthy depending on the age and quality. This wide range makes it a versatile spirit to play around with when it comes to cocktails, although it is often enjoyed neat and sipped slowly as either an aperitif or digestif. Pisco is versatile and often paired with tropical South American fruits or topped with ginger ale, ginger beer, sparkling wine, and even with coffee or milk. Pisco also makes an interesting addition to sauces, candies, and cakes, and can be used in many recipes that call for either brandy or rum.
While pisco is most famous for the pisco sour cocktail, increased distribution worldwide has given pisco a new spotlight among distilled spirits.
