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The Pisco is a brandy of grapes that represent the spirit and national drink of Peru and Chile.
At least one thing is certain, pisco originated in the Spanish viceroyalty of Peru, which included Peru, Chile and much of South America at the time. In the 1500s, the Spaniards planted vineyards both in both countries, creating a nascent wine industry.
Although Peru states that the pisco must come from this country to be labeled as pisco , the world's largest importers allow the Chilean version to be also called pisco, given that the Pisco Chilean Designation of Origin, dates from 1931, being the oldest in all of America and third worldwide.
The pisco is mainly made from the distillation of white and pink vitis vinifera grapes, approved by their respective laws as "pisqueras grapes". The manufacturing process is very similar as it is done with cognac and brandy, but without adding the aging in the barrels or barrels of wood, in the case of Peruvian distillate. The Chilean pisco , due to its regulations, can undergo multiple distillations, or be subjected to a barrel aging process.
They are two products that are considered technically different, although both are within the group of spirits
Type of pisco in Peru
- Pisco puro
- Aromatic pool
- Pisco mosto verde
- Pisco acholado
These four types of Peruvian pisco are distilled without adding water or other aggregates, their usual alcoholic graduation between 38º and 42º
Type of pisco in Chile, according to its alcoholic graduation
- Traditional Pisco (30º)
- Special Pisco (35º)
- Pisco Reserved (40º)
- Great Pisco (43rd)
"In Chile, Pisco is the designation of origin granted to a distillate of wines from aromatic grapes, grown and processed in the Atacama and Coquimbo regions."
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