Pisco is an amber to yellow colored drink, produced in the regions of Peru and Chile. It is made by fermented grape juice. It was developed by 16th Century Spanish Conquistadores as an alternative to a wine that was being imported from Spain.

In this web page we are going to talk about the Peruvian Pisco. You are going to find types of grape, types of Pisco, origins of Pisco, the process of making Pisco, and types of industries. So if you want to know more about this delicious drink, keep reading!

Peruvian Pisco must be made in the country's five official D.O. (Denomination of Origin) departments-Lima, Ica, Arequipa, Moquegua and Tacna (only in the valleys of Locumba Locumba, Sama and Caplina) - established in 1991 by the government.

In Peru, pisco is produced only using copper pot stills, like single malt Scotch whiskeys, rather than continuous stills like most vodkas. Unlike the Chilean variety, Peruvian pisco is never diluted after it is distilled and enters the bottle directly at its distillation strength. The production of a regular Peruvian Pisco bottle requires 8 kilograms of grapes, and a Mosto Verde variety needs 12 kg.

Many types of grapes were used to produce pisco, leading to a wide variation in flavor, aroma, viscosity and appearance of the liquor. This harmed attempts to export the product under a single denomination, resulting in numerous regulations setting a baseline for a product to carry the name. Four distinct types of pisco were thus designated