The first grape stocks were brought from the Canary Islands to the Ica oases south of Lima in 1551. Local winemakers soon started making a grape brandy they shipped to other Spanish colonies from the port of Pisco that eventually gave its name to the local grape brandy. Now, outstanding quality “pisco” full of flavor, bouquet and body is made in the warm oases dotting the dry coastal desert, all along the Southwestern Pacific coast of Peru, from Lima to Tacna.
Pisco is Peru’s national drink and is made in traditional distilleries in the Mala, San Antonio, Santa Cruz de Flores, San Vicente de Cañete, Pacarán and Lunahuaná wineries south of Lima. Further south, in Ica, over 80 wineries in the Chincha, Pisco, Ica, Palpa and Nasca valleys distill outstanding pisco, as well as further south, in the Arequipa valleys of Majes, Vítor and La Joya. Closer to the southern border in Moquegua, about some 10 wineries produce not only pisco but also “mistela”, a mix of pisco and wine. Fine pisco brandy and apricot fruit brandy is typical of the 35 wineries in Tacna, in the southern end of Peru. At several wineries visitors can stay on the premises and take part in pisco making during their stay. The grape* harvest in February and March is a truly popular celebration and February 8 is Peru’s Pisco Sour cocktail day. Pisco brandy made from “Italia” and “Quebranta” grape stocks are most popular while “acholado” blends a variety of grape stocks. All “pisco” is made 38° to 46° proof. Renowned “pisco sour cocktail” one of the world’s most delicious is made by shaking 3 oz. pisco, one oz. lime juice, one oz. gum syrup, a half egg white, and four ice cubes. Sprinkle 2 or 3 drops bitter on top after pouring.
*“Pisco grape” types: Quebranta, black, Mollar, Uvina, and the aromatic ones: Italia, Torontel, Albilla and Moscatel.
Content elaborated by the Commission for the Promotion of Peru - PromPeru
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