When scanning through a diverse cocktail menu, you’ll most often find drinks that call for popular, familiar spirits like vodka, gin, whiskey, brandy, and rum.
But more recently, many cocktail menus, especially those at ethnically diverse restaurants, feature more unique drinks and exotic liquors, such as Pisco.
Pisco, the national spirit of both Peru and Chile, is a brandy made from distilling grape juice. Pisco is often colorless, but some variations can range from light yellow to amber. Pisco is most famously used as the base for a cocktail called the Pisco Sour and many other cocktails.
This article will further explain what Pisco is by diving into where it’s from, how it’s made and how it’s used in mixed drinks.
This article will discuss the different varieties of Pisco, as well.
What Is Pisco?
Many familiar spirits, such as vodka, whiskey, and gin, are made from distilling grains and starchy plants.
However, the process of making Pisco is quite different.
Pisco is a hard liquor made from “must,” a wine that has just barely fermented.
Then, this wine is distilled once or multiple times, depending on whether it is Chilean or Peruvian.
Pisco is a liquor made through the distillation of wine made from fermented grapes. This process classifies Pisco as brandy, but unlike some brandies, it has to be distilled from actual wine and not its pomace. Several laws control the production of Pisco to ensure its purity and flavor.
Let’s take a look at some of the regulations regarding Pisco production to learn more about what it is and how it is made.
Pisco Production Regulations and Laws
The sanctity of Pisco is evident from the rules controlling its productions.
Some of its regulations are as follows:
- Pisco must be made from one or more of eight different regional grape varieties.
- It must be aged for a minimum of three months.
- It cannot be aged in any wood, including oak. That is because wood can alter the Pisco’s flavor.
- Distillers opt for copper, glass, or stainless steel, instead.
- It can only be distilled once. (This rule only applies to Peruvian Pisco, as Chilean Pisco can be clarified more than once.)
- Nothing can be added to Pisco, including water or sugar.
- Alcohol levels must be between 38% and 48%.
- Peruvian Pisco can only be made in Lima, Ica, Arequipa, Moquegua and Tacna.
- Chilean Pisco can only be made in the Atacama and Coquimbo regions.
Where Is Pisco From?
With Pisco being the national spirit of two South American countries, you can already infer that its origins are heavily debated.
Currently, the country of origin for Pisco is recognized as both Peru and Chile. These two South American countries claim that Pisco originated in their respective countries, and coincidentally, no evidence can prove which one is right.
To understand the complexity behind Pisco’s origin, let’s look at its history.
The History of Pisco
Following Spanish colonization of the Americas and the birth of the Spanish Empire, vineyards began to emerge across the Viceroyalty of Peru.
During the 16th century, Peru created a booming wine industry that almost rivaled Spain’s.
Of all the export areas in Peru, one was a port called Pisco, which was directly responsible for exporting a drink called aguardiente.
In the mid-16th century, the Port of Pisco was shortened to just Pisco and the liquor exported from this port adopted the same name.
While that is the Peruvian version of Pisco’s origin, Chile claims that it was created on Chilean soil in Elqui Valley around the same time.
At this time, neither Peru nor Chile were individual countries with established borders, which makes identifying the birthplace of Pisco tricky.
Nowadays, the consensus is that the spirit belongs to both countries, and each one has different practices for producing this robust and delicious liquor.
How to Drink and Mix Pisco
Pisco goes well with sweet and sour flavors, making it an excellent liquor for drinking straight or mixing into cocktails.
There are many ways to drink and mix pisco, and it is a highly versatile liquor that lends itself well to many mixed drinks. The most popular Pisco-based beverages are straight Pisco, Piscola, Algarrobina, and Pisco sour.
So, let’s look over some recipes and try these delicious Pisco beverages together:
Straight Pisco
Sometimes, the best way to enjoy something is to leave it as it is without any extra bells or whistles– and Pisco is no exception.
Pisco aficionados often recommend drinking pisco straight after dinner for a warm, strong liquor.
To drink Pisco straight, pour a couple of fingers over two ice cubes in a glass or enjoy shots of this tasty brandy.
For the best taste, be sure to pick up some high-quality Pisco, such as Kappa and Waqar or Santiago Queirolo.
Piscola
A piscola is a simple, classic mixed drink that people all over Chile know well.
This rum and coke-like beverage are refreshing enough for some casual day-drinking or a weeknight relaxation session, and it doesn’t take much skill to mix.
To make a Piscola, pour two shots of Pisco into a glass over ice, then top it off with some cola or another sweet soda beverage.
Enjoy it on any occasion, from casual to classy!
Algarrobina
Algarrobina is a carob-based syrup with a warm, chocolatey flavor used to make a cocktail of the same name.
Algarrobina, derived from the Algarrobo tree, is an essential flavor in Peru, and it is primarily used to make cold frappe-like drinks when mixed with Pisco or coffee.
To make an Algarrobina, mix in a blender:
- 3 ounces of Pisco
- 2.5 ounces of Algarrobina syrup
- 2 ounces condensed sweetened milk
- 1 egg yolk
- 1 pinch of cinnamon
- 4 ice cubes
Pulse the blender until your drink has a smooth consistency, then pour it in a glass and enjoy the rich, dessert-like flavor of this perfect beverage!
Pisco Sour
The Pisco sour is a popular cocktail made by combining Pisco with lemon or lime juice for a sour component, egg whites for its foam, simple syrup for sweetness, and a touch of Angostura bitters.
To make a Pisco sour, combine the following ingredients in a cocktail shaker:
- 2 Ounces (56.69 grams) of Pisco
- 1 Ounce of lime (or lemon) juice
- ½ to 1 Shot of simple syrup (to taste)
- ½ to 1 Egg white (more egg will produce more foam)
- A splash of bitters (preferably Peruvian Amargo Chuncho or Angostura bitters)
Then vigorously shake the ingredients until the egg foams. Add some ice to the shaker and blend the beverage once again.
Then, strain your Pisco sour and pour it into a chilled glass. Enjoy!
If you want to get more creative with your Pisco Sour, try a Pisco Sour mix.
If you like tropical, fruity flavors, try this mango mix or this passion fruit mix.
Final Thoughts on Pisco
Pisco is a popular latin drink.
It is a spirit distilled from fermented grape juice hailing from South America.
It is categorized as brandy, although the process in which it is made is far more intricate and precise.
It is the official spirit of Peru and Chile, and both countries have specific regulations and processes regarding the production of Pisco.
Pisco is also the base used in Pisco Sours, Algarrobina, Piscola, and many other cocktails enjoyed by people worldwide.
Sources
- Vine Pair: Pisco Guide | Learn About Pisco
- Wikipedia: Pisco
- Taste Cocktails: What is Pisco?
- Eater: Pisco: A Complete Guide to the Brandy From South America
- The Culture Trip: Chile vs. Peru: Who Really Invented Pisco?
- The Pisco People: History of Pisco
- Thirsty Mag: Everything you need to know right now about Chilean pisco
- Piscologia: How Strong is Pisco?
- Eater: Four Classic Pisco Cocktails
- Olive Magazine: What is Pisco?
- Peru Delights: Algarrobina Cocktail
- Wikipedia: Viceroyalty of Peru
- Wikipedia: Aguardiente
- Paste Magazine: 7 Ways to Drink Pisco That Are Not a Pisco Sour
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Jorge Garcia is the founder of AmigoFoods, where he has spent over 20 years helping readers discover authentic Latin American and Spanish cuisine. Raised in a Cuban-American household, Jorge learned to cook at the hands of his mother and grandmother, carrying forward generations of family recipes. That heritage, backed by his family’s four-generation history in the Latin food industry, inspired him to launch AmigoFoods in 2003. With more than 1,000 published articles on recipes, ingredients, and food culture, Jorge’s mission is simple: make authentic Latin cooking approachable for home cooks everywhere while honoring the traditions behind every dish.