Pisco

Pisco is a grape-based spirit from South America with deep cultural roots and a fiercely defended sense of identity, most famously produced in Peru and Chile. While both countries lay claim to being the birthplace of pisco, each has its own production traditions, legal definitions, and flavour styles. Its history stretches back to the 16th century, when Spanish colonists brought viticulture to the region and began distilling surplus wine into a clear, aromatic spirit.

At its core, pisco is unaged brandy, but unlike European brandies, it is distilled only once, to proof, without dilution after distillation. This method preserves the pure character of the grapes, resulting in a spirit that is fresh, expressive, and remarkably versatile.

In Peru, pisco is protected by a Denomination of Origin and must be made from one or more of eight authorised grape varieties, including Quebranta, Negra Criolla, Mollar, Italia, Torontel, Albilla, Moscatel, and Uvina. Peruvian pisco is distilled in copper pot stills to between 38% and 48% ABV and is never aged in wood; it rests for a minimum of three months in inert containers, such as stainless steel or glass, to allow the flavours to integrate without oak influence.

In Chile, pisco production also follows a Denomination of Origin, with grapes grown primarily in the Elqui, Limarí, and Choapa Valleys. Chilean pisco can be aged in wood (often American oak or native woods like raulí) or rested in stainless steel. It is categorised by alcohol strength — from Corriente (30–35% ABV) to Gran Pisco (43%+ ABV), and grape varieties often differ from Peru’s, with Muscat family grapes playing a dominant role.

Flavour profiles vary depending on origin and grape type. Peruvian Quebranta pisco tends to be clean, subtly fruity, and slightly earthy, while aromatic grapes like Italia produce floral, perfumed spirits with citrus and tropical fruit notes. Mosto Verde styles are fuller-bodied, often with a silky mouthfeel. Chilean pisco can range from fragrant and delicate to robust and woody, especially when aged in cask.

Pisco’s versatility has helped it thrive on the global cocktail scene. The Pisco Sour, made with pisco, fresh lime juice, sugar syrup, egg white, and bitters, is the most famous serve, but classics like the Chilcano (pisco, ginger ale, lime) and newer creations showcase its adaptability. Neat pours, particularly of high-quality single-variety or Mosto Verde piscos, reveal the spirit’s purity and grape-driven complexity.

Our Pisco selection includes premium expressions from both Peru and Chile, ranging from aromatic, floral styles to richer, more textured bottlings. Whether you’re seeking a bright, zesty mixer for cocktails, a refined sipping pisco, or a bottle that reflects the centuries-old heritage of South America’s vineyards, pisco offers a unique bridge between the worlds of wine and spirits, a celebration of terroir in liquid form.