Pisco is a clear spirit that is made from grapes and distilled to proof.
Peruvian pisco can be made from eight different varieties of grapes–four “non-aromatic” red grapes and four “aromatic” white grapes, named for their fragrant and often floral or fruity characteristics.
Like wine, pisco can either be kept as a puro using only one varietal, or blended with other varietals to create an acholado. A third style of pisco called mosto verde is made by halting fermentation of the wine before distilling it, to maintain some residual sugars for a more supple mouthfeel. This style of pisco is equivalent to a reserve wine and is best sipped straight to fully appreciate the complex flavors and aromas.
Pisco must be aged for a minimum of three months in vessels that cannot in any way alter flavor, like vessels of copper, glass, or stainless steel. No oak is allowed. Peruvian pisco must be bottled directly after aging, without any additives or dilution.
The fermented wine is then distilled in copper or stainless steel vessels to the allowed and desired alcohol proof. Peruvian pisco must have an alcohol content between 38 – 48% (76* to 96* proof).
With more than 10 different flavors provided by the different grape varieities, pisco is perfect for blending in cocktails. This clear spirit has tremendous breadth; some piscos have the structure of a tequila, others the versatility of a vodka, while others make amazing apertifs.
To learn more about pisco and to see some of our favorite pisco recipes, visit ThePiscoBook.com.
Explore the versatility of this exotic spirit through the ORO line of 11 different piscos!