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Facts About Pisco You Should Know

Ever wondered what makes Pisco so unique that it is recognized across Peru and beyond? This versatile spirit, made from grapes and rooted in history, is more than just a drink. Explore these fascinating Pisco facts and learn why it is a revered cultural icon that has weathered the test of time.
Is it Peruvian or Chilean?

We find major differences between Peruvian and Chilean pisco, the most notable of which is that Chilean producers cultivate grapes in the desert, where low humidity allows them to work with 13 different varieties. Peruvian growers, on the other hand, often operate with just a handful of eight which grow in mild, and pleasant weather.
Chilean distillers are more flexible in distilling their spirits as many times as they wish, which removes impurities but may alter flavor and aroma, making some spirits more neutral. Some products have been created to appeal to vodka drinkers, with a colorless and more delicate flavor.
Chilean producers can age their piscos in wooden barrels, giving them a golden or amber color and flavors like vanilla and maple syrup. On the other side, Peruvian Pisco is made more traditionally, the same way they used to make pisco more than 200 years ago.
There’s so much debate between Peru and Chile about it, however, the truth is that Pisco, as you saw above, is high proof that it was created in Peru. The National Archives of Peru has uncovered unpublished trade documents from 1583 and 1587 that remove any doubts about Pisco's origin. These documents demonstrate that Peru has been making and trading grape brandy since then, confirming the Peruvian heritage of this distinctive beverage.
Origin of the Name

Before the Spaniards arrived, locals in the region referred to birds as “pisku”, “phishgo”, or “pisco” in Quechua, the ancient Inca language. The ancient Nazca society in the Pisco Valley was renowned for its stunning ceramics and pottery, including pitcher-like vessels. These clay containers, or amphoras, held various drinks, including alcohol. The vessel used to contain these drinks was called “pisko”, which gave the name to the beloved drink.
Types of Pisco
As you know, the soul of Pisco is the type of grapes. In Peru, there are two big categories of grapes: Aromatic and non-aromatic. The aromatic group features grapes such as albilla, torontel, moscatel, and italia. The non-aromatic ones include s varieties like uvina, quebranta, negra criolla, and mollar. Thanks to these eight pisco strains we have three kinds of pisco:
Pisco Puro or Pure Pisco is made using only one kind of grapes.
Pisco Acholado is made using two or more grape strains which are mixed into a full fermentation or half fermentation process.
Then we have Mosto Verde or Green Muscat which is made from fresh grape juice that is just beginning to ferment. This process gives it a special flavor, as the sugar in the grapes hasn’t completely turned into alcohol yet. While this does make mosto verde a bit more expensive than other choices, many people believe that its unique taste makes it a wonderful option!
Drinking Pisco has health benefits

Pisco offers some wonderful health benefits as well! It acts as a diuretic, which helps to flush out toxins and cleanse the blood. This detoxifying effect comes from its potassium salts, which purify the blood and tissues, making them richer in vitamins and minerals.
This creates a healthier environment that can help reduce microbial growth. Moreover, Pisco can be helpful for those with bladder or urinary tract concerns, as it supports the functions of the pancreas and helps with digestion by stimulating organic secretions.
Another great aspect of Pisco is its resveratrol content. This compound is known to support heart health and boost the immune system, which can contribute to slowing down the aging process of the skin. However, it's important to note that people with liver conditions should be cautious.
Pisco made from Muscat grapes contains higher sugar levels, which might not be good for the liver. Enjoying Pisco in moderation is key to reaping its benefits, a glass a day can be enjoyable and healthy, but it's best to avoid drinking too much. Cheers to your health!
Pisco Making Process

Making Pisco, Peru's famous grape spirit, is a wonderful tradition that starts in the vineyards. It all begins with choosing the best grape varieties, like Quebranta, Italia, or Muscat, which are picked at just the right moment when they are perfectly ripe. Next, the grapes are crushed to get the juice, called "mosto."
This juice is then fermented in stainless steel tanks or traditional earthenware jars. During fermentation, the natural sugars in the juice turn into alcohol over several days, creating a delicious wine base. After fermentation, the wine is distilled in copper pot stills to capture the purest essence of the grapes. Unlike other spirits, Pisco is distilled only once, preserving the aromatic and flavorful qualities of the grapes.
The resulting liquid is then aged for a minimum of three months in glass, stainless steel, or clay containers, allowing the flavors to develop without the influence of wood. No additives or water are introduced, ensuring that Pisco remains a pure expression of the grapes. The result is a smooth, aromatic spirit that reflects the rich cultural heritage of Peru.
Next time you try a cocktail made of pisco like the pisco sour, or pisco shot, we encourage you to think about all the reasons why this drink is important for us, Peruvians and why it represents so much for us. Keep reading Viagens Machu Picchu articles to know more about our traditions, food, culture, and more!