Pisco

Question 1

Pisco: Introduction.

Answer 1

• Pisco is a grape brandy made in Chile and Peru.

• The laws on Pisco production are different in both countries but have one common element:
- often use a high % of aromatic grape varieties (different types of Muscat) whereas most brandies use grape varieties with light flavour intensity (Ugni Blanc, Airen, etc).

Question 2

Pisco: Peruvian Pisco.

Answer 2

• Can be made from 8 approved grape varieties (aromatic and non-aromatic).
• Prior to fermentation, grape juice is sometimes macerated with skins to enhance aromas.
• Distilled in pot stills producing a low-strength spirit (38%-48% abv).
• Bottled after being rested for at least 3 months in inert vessels. Wood ageing, additives and water addition are not permitted.
• 3 categories of Peruvian Pisco:
• Pisco Puro: made from a single grape variety (must appear on label).
• Pisco Masto Verde: made from a wine where fermentation has been stopped before all the sugars have been turned to alcohol.
• Pisco Acholado: made from a blend of varieties.

Question 3

Pisco: Chilean Pisco.

Answer 3

• 11 permitted grape varieties. Many are different from those in Peru although aromatic varieties predominate.
• Distilled in pot stills to a higher strength than in Peru, restricted only by a max of 73% abv.
• Must be rested for at least 60 days. Wood vessels can be used. Rauli (a local wood) is often used instead of oak. Some Chilean Pisco are matured a year or more.
• Diluted before bottling and divided into 4 categories:
• Corriente/Tradicional: at least 30% abv.
• Especial: at least 35% abv.
• Reservado: at least 40% abv.
• Gran Pisco: at least 43% abv.