Pisco Brandy
Pisco Brandy is produced in Peru and Chile, there are distinct differences between the two countries styles of making Pisco Brandy.
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Peruvian Pisco
Peruvian Pisco is distilled from freshly fermented grape juice, and not from aged wine.
Peruvian Pisco is only produced in copper pot stills, like some Scotch whiskies, and not in continuous stills, like most vodkas for instance.
Peruvian Pisco is never diluted after it is distilled. The Pisco is distilled directly to its bottling strength, meaning that it is more flavoursome than its Chilean counterpart.
Another (Peruvian) Pisco peculiarity is that the first part of the distillation (heads) is kept, and then mixed in with the rest of the distillate. The ’heads’ adds more character to the Pisco, which is the way that the Peruvians like it.
Pisco is officially recognised as a distinctly Peruvian product by the following countries: Bolivia, Ecuador, Colombia, Venezuela, Panama, Guatemala, Nicaragua, Costa Rica, and Cuba.
Peruvian Pisco Classifications
There are five classifications of Pisco brandy:
Pisco Puro
Made exclusively (100%) from one of the following ’non-aromatic’ (i.e. no aroma) grapes: Quebranta, Mollar, Negra Corriente.
Pisco Aromático
Made exclusively (100%) from one of the following ’aromatic’ grapes: Italia, Moscatél, Torontél, Albilla.
Pisco Acholado
The Peruvian equivalent of ’Blended’, a Quebranta base is mixed with at least one of the ’Aromatic’ grape varieties.
Pisco Mosto Verde
Translates as ’Green Must’, this refers to the fact that this Pisco is distilled before the fermentation of the grape juice is complete. This leaves a sugar content of c. 6% in the pre-distillate, the finished product is no sweet, but has a different character, compared with other piscos, as a result of this.
Aromatised Pisco
Before the fermented grape juice is distilled into Pisco, fruits and/ or berries are added. This imparts, of course, a fruity flavour to the Pisco.
Cocktails made with Pisco Brandy
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