Living in Peru : your everyday companion

 
The variety of Piscos are produced by the grapes that are used for the distillation of our flagship beverage, they are divided into "aromatic" and "non-aromatic."

These grapes are cultivated in the different Pisco zones of the country, those of which they have adapted perfectly.

There exist four categories or types of Pisco: the pure non-aromatic, the pure aromatic, the "acholados," and the green "mostos." Inside each one, we can distinguish distinct varieties according to the grapes used.

Among the non-aromatic, we have the Quebranta grape, the noble berry that produces the famous, "Puro de Ica."

There are also the "Negra Criolla," "Mollar," and the traditional "Uvina" grapes.

Among the aromatics we have the "Italia," "Torontel," "Moscatel" (a grape very well known among the aromatics because it produces the most exquisite Pisco), and, last of all, the grape "Albilla," which is very similar to the "Alban Espanola."