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Pisco / Feature Articles

by Hans Hilburg

Pisco is the result of the distillation of fermented fresh grape "Mosto" or "Must" (the grape juice or pulp). Pisco is not aged in wooden casks as with Spanish Brandy or French Cognac to name some other grape distillates. Its alcohol content is not altered by adding water nor does it contain any colorants or flavorings such as caramel.

It is called “Pisco Puro de Uva” or “Pure Grape Pisco” because that is all it is, a pure spirit, fresh and natural. It is only distilled once and comes into being with an alcohol content of appx. 43° and so it remains.

Peruvian Pisco, in contrast to other grape “aguardientes” or spirits from other countries, it is the product of the distillation of fresh or cold musts. These musts come from the first “pisada” or crushing.

This whole process begins each year with the “Vendimia” or harvest during the months of February and March. These are the months when the grapes reach their optimal ripeness and glucose concentration, which will yield a Pisco of excellent quality.

After the harvest comes the “pisa” or crushing, where the must or juice is extracted. Traditionally the crushing was done by the vineyard’s workers to the rhythm of local music and chants of the region. Today the stomping is done symbolically at a ceremony at the opening of the harvest festivities, by local beauties and elected at the beginning of the “Fiesta de la Vendimia” or Harvest celebration. In Perú the most important of these celebration is held in the department of Ica, 320 Km, to the south of Lima.

The fermentation process, adhered to according to the traditional meted of each region, lasts about three weeks. After this period come the “saca” or distillation of the Pisco. The Pisco is distilled in discontinuous use copper stills also known as a “falca”, “Alambique simple” or simple still and an “Alambique con calentador” or heated still.

After the distillation, the Pisco is then allowed to settle in large vessels known as “tinajas” made of either clay or steel where its flavor and essence will not vary or be modified. The settling process should last at least three months.

In the case of the “acholado” types of Pisco, the settling process is much longer because several different grape varieties are being mixed and there must be a fusion of the flavors.

Pisco is bottled in transparent glass bottles so that its clarity can be appreciated. There are also some producers who bottle their Pisco in ceramic or clay bottles as in olden days.

In order to produce one bottle of Pisco, you need seven or eight Kilos of grapes. Therefore, given the price of these grapes, the sale price, per bottle should not be any less than $10. There are Piscos that can cost up to $45 or more.

We should also mention that there are different types of Pisco, each one with its own unique quality, aroma and flavor. The types of Pisco are determined by the variety of grapes used in the production and of course, to a great extent the region of production.

The nationally recognized and legally denoted areas of Pisco production are in the departments of Lima, Ica, Arequipa, Moquegua and Tacna.

In our next article we’ll talk about the different grape varieties and the Piscos each yields. We’ll also talk about Aromatic, Non-aromatic, “Mosto Verde” or green must and the “Acholados” or mixed types of Pisco.