The Many Faces of Peruvian Pisco

Pisco is one of Peru’s most emblematic products. We are very proud to talk about and prepare drinks based on pisco, a brandy distilled from the fresh musts of recently fermented pisco grapes, and using traditional methods that meet the most rigorous standards.

The national drink is used to prepare a variety of cocktails, including the famous pisco sour. It should be noted that pisco can only be made from pisco grapes, which come in eight varieties: Negra Criolla, Mollar, Quebranta, Uvina, Italia, Torontel, Moscatel and Albilla. They are only grown along the coast in the departments of Lima, Ica, Arequipa, Moquegua and Tacna.

Pure Pisco

Pure Pisco is made from a single variety of pisco grapes, i.e. one single strain, which infuses it with its distinctive flavor. Pure Pisco's special flavor makes for exquisite and pleasurable tastings. It is also the best pisco for making pisco sours. Importantly, the maker must state the type of grape it used on each bottle of Pure Pisco.

Mosto Verde (green must) Pisco

This pisco is made from grape must that has not finished fermenting. In other words, the pisco is distilled from the must before all the sugars are converted into alcohol. It is known for being subtle, elegant, refined and full-bodied. It has a diverse structure of aromas and flavors and a palpable, almost velvety mouthfeel. Since more must goes into making this pisco, the high-quality product commands a higher price. 

Pisco Acholado

Pisco Acholado is the result of blending at least two of the eight pisco grape varieties, combining the fragrances of aromatic grapes with the flavor of non-aromatic types. This blend can involve pisco grapes, pisco grape musts, fermented fresh pisco grape musts or piscos from pisco grapes. The term “acholado” comes from the colloquial term “cholo,” which refers to the intermixing of bloodlines in the Peruvian Andes.