The Wine Reference🍷 SupportIca Valley: Peruvian pisco
Ica is the heart of Peruvian pisco, an unaged grape brandy named after the nearby port of Pisco.
How it's made
Distilled once to bottling strength with no water added, then rested at least three months in neutral vessels, never in wood.
Fresh grape must is fermented, often naturally, and distilled once in copper pot stills. The distiller stops at bottling strength, so nothing can be added afterwards, not even water.
History
Spanish settlers planted vines in Peru's coastal valleys in the 1500s, and grape brandy shipped through the port of Pisco took its name. Peru declared pisco a Denominación de Origen in 1991.
Ageing and label terms
Pisco rests at least three months in vessels that give no flavour, such as stainless steel, glass or clay, and never in wood. Labels show the style: Puro (one grape), Acholado (a blend) or Mosto Verde (distilled before fermentation has finished).
Styles
Non-aromatic piscos from grapes like Quebranta, earthy and clean, and aromatic ones from Italia, Torontel or Moscatel, full of flowers and citrus.
Rules and protected names
Only eight grape varieties are allowed, and pisco must be made in the coastal valleys of Lima, Ica, Arequipa, Moquegua and Tacna. It is bottled between 38% and 48% abv.
How to serve and classic cocktails
The Pisco Sour with lime, sugar, egg white and Angostura bitters; the Chilcano with ginger ale and lime; and the old San Francisco Pisco Punch.
With food
Ceviche, tiradito, causa and other Peruvian seafood dishes.
Good to know
Peru and Chile both make pisco and have long argued about who owns the name; some countries recognise only Peru's.
Producers
- Pisco Portón
- Tacama
- Santiago Queirolo
Bottles to try
Pisco Portón Mosto Verde
Fragrant grape, jasmine, citrus and white pepper.
Serve: In a Pisco Sour
BarSol Primero Quebranta
Earthy and rounded with banana, green apple and a nutty, grape-skin finish.
Age and cask: Unaged, rested in neutral vessels
Made at Bodega San Isidro in Ica from the non-aromatic Quebranta grape, distilled once in copper pot stills to proof with no added water, as Peruvian pisco rules demand.
Serve: Shake into a Pisco Sour or sip neat at cellar temperature
Caravedo Puro Quebranta
Earthy and grapey, with banana, nuts and a dry, peppery finish.
Age and cask: Unaged (rested in neutral vessels)
Made at Hacienda La Caravedo in Ica, founded in 1684 and said to be the oldest working distillery in the Americas. Single-distilled to proof from the non-aromatic Quebranta grape, with nothing added, as Peruvian rules require.
Serve: In a Pisco Sour, or neat
Also a wine region: Ica Valley wine guide.
More brandy regions
Explore all spirits in the interactive guide
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