Pisco is a grape brandy produced in Chile and Peru. It came about in the 16th century, when the conquistadores who had colonised the region began to grow grapes to make wine. The results were then distilled to create pisco. Sip it neat or make a deliciously refreshing Pisco Sour by adding lime juice, sugar syrup and egg white.

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It’s unclear whether Chile or Peru was the birthplace of pisco. Either way, the grape brandy was first made in this part of the world in the 16th century, after settlers planted grapes to make wine, then distilled it to create the spirit.

A traditional pisco press

Peruvian regulations concerning the production of pisco are extremely strict and forbid the addition of any extra ingredients during distillation. Peruvian pisco is made from a range of mostly indigenous grape varieties, while the majority of Chilean pisco is made from the Muscat grape.

The best pisco is generally acknowledged to come from the Ica valley in Peru and the Elqui region of Chile. It is best consumed neat or in a Pisco Sour, which includes lime juice, sugar and egg white. Pisco can also be mixed with cola to make a Piscola.

Visit our Discover Pisco page to learn more about this remarkable spirit. 

Typical Character and Style of Pisco

  • Grape Grape
  • Grass Grass
  • Lime Lime

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