What is pisco and how to drink it? We spoke with beverage industry insiders to get the inside scoop on this South American spirit.

Pisco, a distilled grape spirit native to South America, has been enjoyed for centuries and is now making its mark on the global cocktail scene. Whether sipped neat or mixed with cocktailsThis aromatic spirit carries a rich history and a unique flavor profile that newcomers and connoisseurs alike can appreciate. Let’s explore pisco, how it’s traditionally consumed, what to look for when buying a bottle, and the most popular ways to drink it.

Meet our expert

• Kami Kennapartner at Topa Spirits, producer of Pisco Logia

• Alex Hildebrandtco-founder of Suyo Pisco

• Glendon Hartleybeverage director and Pisco curator, Bar Amazonia, Washington DC

• Francine Cohen, hospitality industry consultant and founder Inside F&B

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What is Pisco?

Pisco is a brandy produced in South America, mainly in Peru and Chile, from fermented grape juice. Although both countries claim pisco as their own, the two variants have distinct differences, related to how they are produced, the types of grapes used, and regional techniques.

In Peru, pisco must be made from only eight specific grape varieties, such as Quebranta and Italia. It is distilled in small quantities and cannot be diluted with water after distillation. On the other hand, Chilean pisco can be made from a wider range of grapes, and producers have more flexibility to adjust the alcohol content after distillation. The result is two unique styles of pisco with varying flavor profiles.

What does pisco taste like?

Pisco is smooth and versatile on the palate, making it a great spirit to enjoy alone or in cocktails.

The flavor of pisco can be surprisingly complex, offering a range from floral and fruity to herbaceous and earthy notes, depending on the varietals used. When asked to describe the flavor of Peruvian pisco, Kami Kenna, partner at Topa Spirits – producer of Pisco Logia, says: “A stone fruit, floral, herbaceous, silky, unaged spirit that, when distilled from grapes grown in ideal climates, is complex and inspiring.”

Chilean pisco can be aged in wood, which gives it more robust flavors such as vanilla, caramel and spices. Glendon Hartley, beverage director and pisco curator at Bar Amazonia, Washington DC, says: “Chilean pisco is more like a brandy than a pisco. It is often distilled twice, or even three times, and very often aged in barrels.

In contrast, Peruvian pisco is typically unaged, meaning it retains the fresh, vibrant characteristics of the grapes, with flavors of citrus, green apple, and pear. Francine Cohen, hospitality industry consultant and founder of Inside F&B, says: “Peru approaches pisco production with respect and consideration for quality. Much like France with its champagne rules and Mexico with its tequila guidelines, Peru closely monitors its heritage spirit. You will feel the national spirit of Peru, even if you can’t fly.

Types of pisco

There are several types of pisco, each with its own characteristics. The two main categories, Chilean and Peruvian pisco, vary greatly from each other, both in terms of production and flavor.

Alex Hildebrandt, co-founder of Suyo Pisco, explains that Chilean pisco primarily uses the Muscat grape from two regions of Chile. “It can be distilled more than once, barrel aging is permitted, and there are no clear regulations on the use of additives. Peruvian pisco can use eight grapes from five coastal regions in southern Peru. Peru; no use of marc is allowed (only wine must is allowed),” he says. It is mono-distilled and rested in neutral containers for at least three months (no barrel aging is permitted). Peruvian pisco is the most terroir-driven spirit in the world, as it is the only spirit that contains only one ingredient: grapes.

Kenna elaborates: “Of the eight grapes designated in Peruvian pisco, at least one of these grapes, potentially two, are Peruvian endemic grapes, the offspring of traditional grapes imported from Europe and existing only in Peru. In Chile, there are different grape varieties, different methods of distillation, fermentation and aging! Not all pisco in Peru is aged and distilled to proof – the only other spirit distilled to proof is Schochu and mezcal.

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What to Look for When Buying Pisco

When buying pisco, the most important factor is the origin: consider whether you prefer the fresher, fruitier style of Peruvian pisco or the slightly more robust aged profile of Chilean pisco. Look for bottles that list the type of pisco on the label (Puro, Acholado, etc.) and the varietals used. Kenna says, “The most important thing to me in any spirits category is who made the product. Is the distiller’s name on the bottle? Is there any production information? The more information the label and brand discloses, the better.

Hildebrandt says that for new consumers, he recommends purchasing a “Puro” (single varietal). “I like to suggest a Quebranta because it is very accessible (both in taste and it tends to be more affordable). Also, if possible, I like to recommend a pisco from a northern coastal region like Lima, where we find very fresh and crisp notes – with some minerality due to the proximity to the ocean – which are unique to the southern regions which have a more arid climate.

How to drink pisco

Pisco has a long history as a versatile cocktail ingredient and spirit to enjoy on its own. Here are some traditional ways to enjoy pisco:

Neat: Sip pisco neat (without ice) to appreciate its nuanced flavors. Serving Peruvian pisco at room temperature helps bring out the fruity and floral notes, while Chilean pisco can be slightly chilled if it has been aged.

As an Aperitif: Pisco is often enjoyed before meals in Peru and Chile to stimulate the appetite. Serve a small amount of pisco over ice with a twist of lime or lemon for a refreshing, palate-cleansing appetizer.

As a cocktail: Pisco’s versatility makes it a great base for cocktails. Its bright, fresh flavors pair well with citrus, herbs and even spices.

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Popular Pisco Cocktails

Sour pisco: Perhaps the most famous pisco cocktail, the pisco sour is a refreshing blend of pisco, lime juice, simple syrup and egg white, shaken until frothy and topped with a pinch of bitter. This cocktail perfectly balances the fruity notes of the spirit with the tangy citrus.

Chirulina: An Afro-Peruvian cocktail with cinnamon syrup, pisco, grapefruit juice and lime.

Chilcano: Another popular Peruvian cocktail, the Chilcano mixes pisco with ginger ale, lime juice, and bitters for a light, effervescent drink perfect for sipping on a hot day.

Pisco Punch: Originating in San Francisco during the Gold Rush era, this cocktail combines pisco with pineapple syrup, lime juice and sparkling water.

El Capitan: Similar to a Manhattan, this cocktail mixes pisco with sweet vermouth and a pinch of bitters, creating a rich and spiritual drink. Garnish with olives for an authentic touch!

Whether you’re a newcomer or a seasoned pisco lover, this South American spirit offers a range of flavors and ways to enjoy it. And whether you sip it neat, as an aperitif, or in a complex cocktail, pisco is a crowd-pleaser and deserves a place in your bar cart! With its growing popularity, there’s never been a better time to explore what pisco has to offer.

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