United States — would you like to set this as your default country of delivery?
It’s a clay pot
It's a clay potLong before Europeans settled in Peru, the indigenous Nazca people produced sophisticated pottery there, including clay amphorae called ‘pisku’ which in time proved ideal for storing and transporting brandy.
What is pisco?
In short, pisco is a South-American grape brandy originating in certain regions of Peru and Chile. The story of this unique spirit spans more than 400 years, from the planting of the first vineyards in the region to the rise of the ever-popular Pisco Sour.
These fresh, aromatic brandies are made in a similar way to Cognac, using fresh white wines and copper pot stills. But unlike Cognac, the vast majority come to market perfectly clear and un-aged. The broad range of grapes used to make pisco are also quite different to those grown in Cognac, and the varying growing conditions across the production areas make for a diverse spirit of great complexity and character.
El Gobernador Pisco
£29.45
(£42.07 per litre)
Heron by Waqar Pisco Anejado60 ans LMDW
£40.95
(£81.90 per litre)
Barsol Torontel Mosto Verde
£41.95
(£59.93 per litre)
Demonio De Los Andes Pisco Acholado
£30.45
(£43.50 per litre)
ABA Pisco
£18.25
(£36.50 per litre)
Campo de Encanto Pisco
£39.25
(£52.33 per litre)
How do I drink pisco?
All you really need to enjoy pisco is a tasting glass and some good friends to share it with, though its bright and fruity character makes it an excellent base for cocktails. In Chile, the Piscola – made with a healthy measure of pisco topped with cola – is a firm favourite, but the most famous drink internationally is by far the Pisco Sour.
The legendary Pisco Sour
Like rye whiskey and the Manhattan or gin and the Martini, pisco is inextricably linked to the Pisco Sour. This iconic drink helped to spread pisco around the world, offering a simple serve that showcases the unique characteristics of this one-of-a-kind spirit. Like all the best classic cocktails, it only requires a few ingredients and is easy to make at home.
Ingredients
- 50ml Pisco
- 25ml Fresh lime juice
- 15ml Simple syrup
- 1 Dash bitters
- 1 Egg white
Directions
Put a cocktail coupe or sour glass into the freezer to get it nice and cold. Combine all ingredients in a shaker without ice and dry shake them to whip up that egg white. Add ice and shake hard. Strain through a fine strainer into your chilled cocktail glass and garnish with a few drops of bitters.
Once upon a time in Peru
The story of pisco
Spanish colonists planted grapes in what is now Peru in the mid-16th century, spreading viticulture through modern-day Argentina and Chile shortly after.
Among the settlers were distillers who had carried copper alembics with them from the old world. Though the date the first brandy was made in South America is unknown, we can assume it followed swiftly after the first Spanish vines took purchase in the shadow of the Andes.
Today, Peru and Chile both claim to be the birthplace of pisco as we know it. Each nation offers its own style of the traditional spirit and each government enforces different rules about how it should be made.
Pronounced ‘peace-co’
With two different nations laying claim to pisco’s origins it's not surprising that there are a few competing theories on where its name comes from. The truth of the matter is almost certainly lost to history but some of the most enduring explanations are:
It’s a place in Peru
It’s a place in PeruThe coastal town of Pisco takes its name from the word for ‘bird’ in the indigenous Quechuan language. This theory states that the name derives from the port by which local brandy left Peru.
It’s a place… in Chile
It’s a place… in ChileIn 1936 the Chilean government renamed the town of La Unión as Pisco Elqui to reinforce the idea that it is the cradle of modern pisco. This version of events fails to provide a concrete origin but it’s the story that endures in Chile.
It’s a word for ‘distilled’
It’s a word for ‘distilled’The word ‘pishku’ in the Mapuche language refers to something cooked or stewed. It’s possible that the word used by the indigenous inhabitants of modern day Chile came to describe distilled alcohol among Spanish colonists.
A brief history of pisco
1524
Hernán Cortés orders that every Spanish settlement in the New World grow grapes to supply their missions with sacramental wine.
1764
The term aguardiente de pisco appears in customs records in Spain, showing a robust trade in brandy from South America.
1848
The California Gold Rush brings thousands of prospectors from South America to San Francisco carrying supplies of pisco with them. So begins a craze for pisco in the city that continues until the time of Prohibition.
1903
The first recipe for ‘Pisco Cocktail’ appears in print, a variant on the sours popular in North America since the mid-19th century calling for egg white, lime juice and sugar.
1916
An American bartender by the name of Victor ‘Gringo’ Morris opens a bar in Lima, serving Pisco Sours that prove to be a smash with visitors and earn a global reputation.
1931
Chile declares a Denomination of Origin, establishing rules for the production of pisco and claiming its birthplace as the city of La Unión.
1991
Peru establishes its own DOC for pisco, leaving us with the two distinct styles of the spirit enjoyed around the world today.
Peru vs Chile
The question of which nation owns the pisco category is hotly debated to this day. Many international markets, including the United States and the European Union, recognise pisco produced in both Chile and Peru. However, the two governments continue to compete over the rights to the name around the world.
Though the basics of each form of pisco are the same, both have a particular character. Peruvian pisco tends to be a little more rustic and funky – perfect for fans of mezcal or Armagnac – while Chilean pisco tends to be lighter and more refined – making a great alternative to gin or Tequila.
The key differences
Chile
- May only be made using pot stills, but can be distilled multiple times
- It is permissible to add water to standardise the proof of the pisco but no other additives are allowed
- Producers in Chile have the option to age their spirits in cask. American and French oak is used, as is the native rauli tree
Peru
- Distilled only once, using a copper pot still
- Nothing can be added to the pisco after distillation, not even water
- Fresh pisco must be rested for a minimum of three months in non-reactive vessels, typically made from glass or stainless steel. No oak ageing is permitted
The Grapes of Pisco
As the church advanced into South America, it brought vines from the old world, planting them by their missions to supply communion wine. Many of the grapes used in pisco production in Peru are varieties born locally but descended from those original Spanish cuttings.
Non-aromatic Grapes
Non-aromatic Grapes Despite what the name might imply, these grapes bring plenty of character and texture to pisco – each one developing different flavours that derive from its particular terroir. QuebrantaMollarUvinaNegra Criolla
Aromatic Grapes
Aromatic Grapes These intensely flavoursome varieties are derived from Muscat. They tend to produce bright, highly perfumed pisco popular with bartenders. MoscatelItaliaTorontelAlbilla
Chilean Grapes
Chilean Grapes Chilean pisco regulations specify ten different grape varieties, focused on the more aromatic varieties grown in the country. However, the vast majority of production is accounted for by the Torontel, Pedro Jiménez (Known as Pedro Ximénez in Spain), and several locally recognised species of Muscat.
Styles
Puro
Puro Pisco made with a single species of non-aromatic grape. If it has the name of a variety such as Quebranta, on the label – you’re dealing with puro.
Acholado
Acholado A blend of different grapes. The designation can refer to pisco distilled from a mix of grape varieties or a post-distillation blend of different puros.