Pisco is a hard alcohol, or liquor, made from distilled grapes. Such liquors are commonly known as brandies. The word ‘pisco’ is said to be derived from the word pisqu, meaning “little bird” in Quecha, the language of the ancient Inca. Most pisco is produced in Chile and Peru, and is a very popular drink in these countries. Pisco is also said to be popular in Bolivia.

It is said that pisco was first produced strictly from the Quebranta grape, which means “broken” in Spanish. Since the early production of pisco, other grape varietals have been used as well. In particular, use of various types of Muscat wine grapes has become particularly common. The grape used varies depending on the region in which the pisco is produced, and many producers use more than one grape when making a batch of pisco.

According to some records, production of pisco dates as far back as the 1500’s. In the following centuries, exportation between South America and other countries, such as Spain, became more widespread. Perhaps due to its popularity among sailors who traveled between South America and Europe, the consumption of pisco soon reached beyond Chile and Peru. By the 18th and 19th centuries, pisco was consumed not only by Chileans, Peruvians, and Spaniards, but also by North Americans. Some accounts credit Chilean miners working in the Gold Rush in California with bringing pisco to San Fransisco, where it enjoyed popularity for a short time.

Whether the origins of pisco can be claimed by Chile or Peru remains a point of dispute. That is to say, differing opinions exist as to whether Peruvian pisco or Chilean pisco is the ‘real’ pisco. What is certain, however, is that there are distinguishing characteristics between the pisco produced in Chile, and that produced in Peru. Both countries have established regulations for producing pisco. Regulations usually attempt to clarify the classifications of the many styles of pisco, which can differ greatly depending on the grape used, and other aspects of production.

In Peru, most types of pisco belong to one of the four following categories: Pure, Aromatic, Green Must, and Acholado. Pure pisco is made from a single grape variety, usually the traditional Quebranta grape. Aromatic pisco is made from Muscat, or similar strains of grape, such as Torontel and Italia, which are closely related to Muscat. Production of Green Must pisco incorporates the use of partially fermented must. Acholado pisco, also known as Half-breed pisco, is pisco that is blended from more than one grape varietal. Other restrictions placed on Peruvian pisco include a minimum of three months of ageing, and abstaining from the use of any additives that could alter the taste, odor, or appearance of the pisco.

In Chile, the Muscat grape is most commonly used in production of pisco, although the Torontel and Pedro Jiménez varietals are also used. Delineation of different types of pisco in Chile seems to be based more on the strength of the pisco. For example, most bottles of pisco are defined as Regular, Special, Reserve, or Great. Regular pisco is 60 to 70 proof, Special is 70 to 80 proof, Reserve is 80 to 86 proof, and any pisco higher than 86 proof is called Great.

It is traditionally considered proper to drink pisco straight up. There are, however, a number of popular mixed drinks made with pisco. These include the Pisco Sour, made from pisco, lemon juice, frothed egg whites, sugar water, and bitters. Another popular mixed drink is the Piscola, a polular Chilean cocktail that mixes pisco with Coke®. In Peru, this same combination is called a Perú Libre. Others include the pisco-punch, the pisco-Collins, the Serena Libre, made from pisco and papaya juice.