🥃 Pisco

Pisco is the grape spirit behind the Pisco Sour, and the name is used for protected drinks of two countries, Peru and Chile, under different laws. Peruvian pisco is distilled from freshly fermented musts of eight “pisco” grape varieties, Chilean pisco from wine of 11 varieties from the Atacama and Coquimbo regions. The European Union protects both names.

In Peru, pisco is made on the coast of the departments of Lima, Ica, Arequipa and Moquegua and in three valleys of Tacna, with no additives, sugar or water. After distillation in an alembic or a falca it “rests” for several months. The types are puro (one variety), mosto verde (from partly fermented must) and acholado (a blend of varieties). In 1988 the name was declared cultural heritage of the nation. Details are on the “Pisco (Peru)” page.

In Chile, the rules are set by the 1999 regulation (decree 521): distillation only in batch stills, a rest of at least 60 days, and for the labels “guarda” and “envejecido” 180 and 360 days in “noble wood”. The strength classes run from 30° to 43° (Gran Pisco). Details are on the “Pisco (Chile)” page.

In the EU register, Peruvian Pisco is a geographical indication in the “fruit spirit” category, protected since 2009; Chilean pisco is protected by the EU–Chile agreement of 2002. The Pisco Sour cocktail was declared cultural heritage of the nation in Peru in 2007, and the Chilean regulation describes a ready-made “Pisco Sour” of at least 12°.

Why it matters to you. Pisco from Peru and pisco from Chile are different drinks with different grape varieties, strengths and ageing rules, so look at the country on the label. Peruvian pisco contains no added water, while in Chilean pisco the class indicates the strength: Especial 35°, Reservado 40°, Gran Pisco 43°. WHO: there is no safe level of alcohol consumption.