Background of Pisco

“Pisco belongs to Peru. Pisco is the name by which a certain valley in southern Peru has long been known, famous for its great variety of bird species, in fact, the word 'pisco' is derived from the Quechua term 'pisscu', which means 'little bird'."

"Like many Peruvian traditions, pisco is a manifestation of a mixed inheritance, an example of Andean heritage influenced by Hispanic culture. This brandy, aged in earthen pots, has always been an expression of what it means to be Peruvian. In the Eighteenth Century, Lopez de Carabantes described pisco as a worthy competitor of sherry, naming it as one of the most exquisite drinks in the world. Even then it had been justly famous for years, its name identifying it unmistakably with the Peruvian coast. Thus it is that for centuries, pisco has conquered the taste buds of everyone who tastes it. This delicate and tempting brandy can be drunk straight or as part of the ever-popular cocktail, the Pisco Sour."

"The ritual that is the preparation of pisco begins during the annual grape harvest. The bunches of grapes are carefully picked and taken to the press, where barefoot young men stomp the grapes amidst an atmosphere of great jubilation and joy. The juice runs from the tubs through a canal, and is collected in earthen pots where it is fermented for fourteen days. When the fermentation process is complete, the must is distilled in a classic liquor still, then returned to the pots to be aged until the precise moment for bottling arrives."

- Quoted with permission from

What is Pisco?

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