Pisco is a brandy made from distilled grapes, popular in Chile, Peru, and Bolivia. It is disputed whether Peruvian or Chilean pisco is the “real” pisco, but both countries have established rules for its production. Different grape varieties are used, and there are many mixed drink options.
Pisco is a hard alcohol, or liqueur, made from distilled grapes. These types of liquors are often called brandies. The word “pisco” is said to come from the word pisqu, which means “little bird” in Quecha, the language of the ancient Inca. Most pisco is produced in Chile and Peru and is a very popular drink in these countries. It is also popular in Bolivia.
Pisco was initially made strictly from the Quebranta grape, which means “broken” in Spanish. Since the first days of production, other grape varieties have also been used. In particular, the Moscato grape has become particularly common. The grape used varies by region, and many producers use more than one grape to make a batch.
According to some records, pisco was made as early as the 1500s. Over the following centuries, it was increasingly exported to places like Spain. Perhaps due to its popularity with sailors traveling between South America and Europe, it spread beyond Chile and Peru. In the 18th and 19th centuries, it was consumed not only by Chileans, Peruvians and Spaniards, but also by North Americans. Some accounts credit Chilean miners working in the California Gold Rush for bringing pisco to San Francisco, where it enjoyed popularity for a short time.
It remains to be disputed whether the origins of pisco can be claimed from Chile or Peru. That is to say, there are differing opinions as to whether Peruvian pisco or Chilean pisco is the “real” pisco. What is certain, however, is that there are distinctive characteristics depending on where it was produced. Both countries have established rules about how it can be made, usually for the purpose of classifying the many styles of pisco, which can differ greatly depending on the grape used and other aspects of production.
In Peru, most types of pisco fall into one of four categories: pure, aromatic, green must, and acholado. Pure pisco is made from a single grape variety, usually the traditional Quebranta grape variety. Pisco aromatic is made from Moscato, or similar grape strains, such as Torontel and Italia, which are closely related to Moscato. The production of green pisco must includes the use of partially fermented must. Acholado pisco, also known as half-breed pisco, is blended from more than one grape variety. Other restrictions placed on Peruvian pisco include at least three months of aging and refrain from the use of any additives that could alter its taste, smell or appearance.
In Chile, Moscato grapes are the most used grapes, although Torontel and Pedro Jiménez varieties may also be used. The delineation of different types of pisco in Chile seems to be based more on its strength. Pisco “regular” is a proof of 60 to 70, “Special” is a proof of 70 to 80, “Riserva” is a proof of 80 to 86, and anything above 86 is called “Fine.”
Traditionally, people drink pisco “straight,” but today, there are many mixed drink options. These include the Pisco Sour, made with pisco, lemon juice, foamed egg whites, sugar water, and bitters. Another popular mixed drink is the Piscola, a polar Chilean cocktail that mixes pisco with Coke. In Peru, this same combination is called Perú Libre. Others include pisco-punch, pisco-Collins, Serena Libre, made with pisco and papaya juice.
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