THE PISCO

Pisco is a clear, non-aged spirit distilled from fresh and fermented grape wines with a specific designation of origin. This is key for the unique character of Pisco—its structure and complexity on the palate. These features distinguish it from other grape spirits in the world.
Production is regulated by the Peruvian Technical Standard NTP 211.001:2002, issued on November 6, 2002, which states: “Pisco is the result of distilling the musts obtained exclusively from the fermentation of ripe grapes, following traditional practices established in recognized production areas (see Fig. 1) and classified as such by the relevant official authority.”

PISCO TYPES

PROCESS IN PISCO

PISCO GRAPE VARIETIES

AROMATIC

Italia, Albilla, Torontel, Moscatel

NON-AROMATIC

Quebranta, Mollar, Negra Criolla, Uvina

PISCO TYPES

Pisco Types: Depending on the grapes used in its production and the distillation process, as recognized by the Peruvian Technical Standard, there are three types of Pisco:

PISCO

PURO

Made out of a single grape variety and known for its refined distillation process, Pisco Puro is produced from both non-aromatic and aromatic grape varieties. Recent studies indicate that among Peruvian consumers, the most popular Pisco Puro is made out of the Quebranta grape, preferred by 40%. Additionally, aromatic Pisco Italia, made out of grapes of the same name, captures 20% of the Peruvian market and enjoys greater preference among female consumers, as reported by the same study.

PISCO

MOSTO VERDE

Made out of a single grape variety through the distillation of incompletely fermented fresh musts, Pisco Mosto Verde is produced from both non-aromatic and aromatic grape varieties. Essentially, the must is distilled before all the sugar has been turned into alcohol, which requires a greater quantity of grapes per liter of Pisco, which results in a slightly higher cost. Pisco Mosto Verde is known for its subtle, elegant, and full-bodied character, boasting a diverse aroma and flavor profile, along with a satisfying tactile sensation to the palate.

PISCO

ACHOLADO

Pisco Acholado is derived from blending different grape varieties or Piscos. The term “Acholado” denotes a mixture, analogous to “cholo“, which refers to a blend of indigenous races native to the Andes of Peru. It can be created by blending aromatic or non-aromatic grapes, fresh musts from aromatic and non-aromatic grapes, or distillates from aromatic or non-aromatic grapes.

PISCO TYPES

PREPARATION PROCESS IN PISCO