In the land of Pisco... What is Pisco?

Pisco / Peru more than 400 years of History and Tradition (1613 -2013).

Pisco is the name given to the spirit derived from distillation of grapes, which is produced in the southern coastal region of Peru. It is obtained from the distillation and fermentation of fresh grape juice (with an alcohol content of 38º to 48º) according to established practices in the producing areas, previously recognized and declared as such by national law, specifically in the departments of Lima, Ica, Arequipa, Moquegua and the valleys of Locumba, Sama and Caplina in Tacna. The Process Pisco is obtained through the distillation and fermentation of fresh grape musts (grape juice). This process starts at the beginning of February every year, when the selected pisco grapes go through both deseeding and pressing machines, being careful not to crush the seeds. The extracted juice is stored in cubes ant it is at this stage that the yeast starts to take effect, thus converting the sugar from the juice into alcohol. Later on, when it is fermented, the liquid is extracted and boiled ay 90º to 110º until it transforms into vapor, taking care to preserve the natural fruit aroma which gives the pisco its final character. This vapor is transported to a coil which is submerged in a well of cold water where the vapor is condensed and turned into pisco. This is the distillation phase in which the head, heart and tail are separated. The head and tail are discarded because the highest quality alcohol is found in the heart. Once the process is complete, the pisco is stored in stainless steel containers, so as not alter the color or aroma of the pisco, for a period of three or more months, the time it takes to reach maturity and the full development of all its characteristics. It is now ready to be bottled and enjoyed.