What is Pisco?
In short, Pisco is a grape brandy from Peru and Chile born out of the Spanish Empire’s efforts to distil grapes in South America from the 16th century onwards. But there’s a lot more to it than that! Read on to find out about its history, how to drink it, which bottles to try and great cocktails to mix it up in!
The history of Pisco
Pisco is one of those drinks that is incredibly popular in its native region but hasn’t yet found wider popularity across the world, and it’s history is a very interesting one.
In 1493, the Spanish conquistadors invaded huge areas of South America and expanded their empire for centuries to come, including modern day Chile and Peru – the two claimants to the Pisco throne.
The origins are not set in stone, but it is widely believed that Spanish settlers developed it as an alternative to imported brandy from Spain. As it is today, the region was tailor-made for wine making so the story goes that through the Peruvian town of Pisco (near a river of the same name), the Spanish set about using the spirit to fortify wine. However, by the 18th century, once they discovered how delicious it tasted, they cut out the middle man and just drank Pisco instead. But that’s just one version of events…
The Chilean narrative is that it originated there. The word, ‘pisco’ translates to bird and was used all along the Pacific coast including Chile. Nowadays, over 90% of Pisco produced is still consumed in Chile. The difference isn’t just location either because they end up being completely different drinks.
What are the different types of Pisco?
Pisco varies massively, but generally it’s clear or with a slightly yellow hue. It can be dry or semi-sweet, contain varying levels of ‘burnt’ wine flavour, have the earthiness of a tequila, and every pisco is different in terms of herbal, floral and fruity notes.
Peruvian Pisco is tightly bound by both tradition and regulation. Just 8 grapes are allowed, and it can only be made in certain regions. There, it rests for three months but nothing else is added. No water, nothing. Within this there is Pisco Puro (one grape), Pisco Acholado (a variety of grapes) and Pisco Moste Verde (partially fermented for sweeter liquid).
Chilean Pisco on the other hand is far more relaxed. Thirteen grapes are allowed and once distilled, producers are free to bottle it straight up or age it in various oaks.
Within their own borders, they both slap Pisco on the label of course, but once one crosses over to the other the rivalry continues. If you’re on the lookout for Peruvian Pisco in Chile then you’ll be there forever, because it will actually be labelled as a more generic fermented drink or grape distillation.
How do you drink Pisco?
Pisco can be consumed however you like and is a versatile drink. Just like whisky, tequila or any spirit, if you can find premium quality bottles, it can be enjoyed on the rocks.
Alternatively, in Peru, you’ll find macerado (pisco infused with herbs and fruits) in most bars. Intense in flavour, these macerados often go into the most popular way to drink Pisco outside of South America – a refreshing cocktail.
Which cocktails can you make with Pisco?
Loads! The Pisco Sour is by far the most famous and popular with its enchanting mix of sweet and tart flavours, silky texture, and herbaceous undertones.
Something slightly easier to pull together that’s just as tantalising is a Pisco Highball.
The recipes for these are below, but there’s also the Pisco Punch, The Chilcano, Andean Dusk, El Capitán and tonnes more.
Pisco Sour
Ingredients
30ml Pisco
15ml lime juice
15ml simple syrup
1 egg white
Angostura bitters
Method
Add everything except the Angostura and dry shake thoroughly. Add ice and repeat until it feels chilled. Strain into a pre-chilled glass and garnish with 4 or so drops of Angostura bitters. To give it a special touch, use a toothpick to swirl the bitters into the mix creating a colourful pattern.
Pisco Highball
Ingredients
50ml Pisco
120ml Ginger ale
Juice of 1/2 a lime
Lime wedge to garnish
Method
Simply fill a tall glass with ice and pour your Pisco over the top. Add in the lime juice, top up with ginger ale and stir gently before a lime wedge on the rim. Voila!
Which Pisco should I try?
Vinas De Oro Acholado Pisco
Vinas De Oro is a prestigious Peruvian Pisco that uses Quebranta & Italia grapes from the renowned Ica Valley. Traditionally, no water or anything else in fact is added after distillation so it’s incredibly pure with herbaceous, citrus and floral aromas.
Size: 700ml
ABV: 41%
Find here: £29.95
Pisco El Gobernador
Over to Chile for Pisco El Gobernador meaning, ‘The Governor’. Made from Muscat grapes, the intensely floral aroma opens up to a super fresh and well-rounded flavour, with earthy orchard fruits, sweet peaches and zesty orange.
Size: 700ml
ABV: 40%
Find here: £29.99
Waqar Pisco
More Chilean Muscat Pisco here from a generational family-run Tulahuén producer. This is an in-your-face aromatic and fruity Pisco that’s bursting with intensity with strong pear, grape and strawberry before a refreshing finish.
Size: 700ml
ABV: 40%
Find here: £37.44
La Diablada Pisco
La Diablada references a dance that interprets a battle of angels and demons, if that wasn’t already clear from the beautifully chaotic illustration! This is a more herbal Pisco using four different grapes for a really fresh and vibrant feel.
Size: 700ml
ABV: 43%
Find here: £39.44
If you love exploring drinks from around the world that are yet to become staples in America or Europe, then our guide to Baijiu is a must too! It is the most drunk spirit in the world after all.
