Where can you find the best Pisco: in Chile or Peru? The answer you get will depend on which country you are in, but we’ll take a stab at it after tasting lots of both.
When I went on a luxury yacht cruise on the Scenic Eclipse, we left one country that produces Pisco and finished up in the rival one. For the first time in my life, I got to taste styles from both Peru and Chile within a few days of each other and really compare the differences.
What is Pisco? In short, it’s a grape-based spirit that is only from two nations in South America. It dates back to the arrival of the Spaniards in South America. It seems like the two countries’ citizens have been fighting about who makes the best Pisco ever since. Both countries lay claim to the origin of the spirit and its famous cocktail, the Pisco Sour. The spirit is produced in winemaking regions of both countries, with Peru and Chile each having their own unique style of production.
Peruvian Pisco is distilled from eight grape varietals, with the Quebranta grape being the most commonly used. This is the one grape variety that South America can claim as its own. It’s the result of some breeding of two others back in the 16th century and DNA testing has shown that it is a unique specimen without any other more modern lineage creeping in.
The others can all show up on a Peruvian bottle, creating extra confusion for the uninitiated. These are Negra Criolla, Mollar, Uvina, Italia, Torontel, Moscatel/Muscat, and Albilla. Some are aromatic and some are not, which leads to another word you might see on the bottle: “Acholado.” This simply means “blend” and indicates that the Pisco is made from two or more grapes instead of being “puro” from one.
In Peru, the spirit is distilled in copper pot stills and is not aged, giving it a clear appearance. Chilean Pisco, on the other hand, can be made from a variety of grape varietals and is distilled multiple times in stainless steel stills. It can be aged for up to six years in oak barrels, resulting in a yellowish-to-amber color and a mellower sipping experience.
Despite the differences in production, both Chilean and Peruvian Pisco have a similar taste with floral and fruity notes. If you’ve had grappa from Italy or grape-based raki/rakia from elsewhere in Europe, Pisco will taste somewhat familiar.
The Pisco Sour cocktail, which is made with Pisco, lime juice, sugar, ice, and egg whites, is a popular drink in both countries. You’ll find one showing up in your hands often if you’re on a tour of Peru and it is sometimes a welcome drink at luxury hotels in Peru.
Pisco History
Pisco is a colorless or yellowish-to-amber colored spirit (if aged) produced in winemaking regions of Peru and Chile. Made by distilling fermented grape juice into a high-proof spirit, it was developed by 16th-century Spanish settlers as an alternative to orujo, a brandy that had to travel by ship all the way from Spain. The name “Pisco” comes from the Quechua word “pishqu,” which means “bird” in reference to the birds that inhabit the region where the grape is grown.
There is a dispute over the exact origins of Pisco, with both Chile and Peru claiming to have invented the drink. Since the derivation of the word is from Peru, however, they would seem to have the edge on that claim. The European Commission has recognized Pisco as a product of Peru, but Chile is also allowed to use the name for exports.
In the 1920s, Pisco became popular in the United States as an ingredient in cocktails, particularly the Pisco Sour. The cocktail is made with Pisco, lime juice, simple syrup, and egg white, and is garnished with a few drops of Angostura bitters. Fun fact: the bitters are mainly there to disguise the smell of the egg.
Pisco is often compared to other brandies, but it has its own unique flavor profile. I’ve tasted a wide variety of brands in both countries, both neat and in cocktails. On this cruise I got to do some educated tastings as well: on the ship we tasted four varieties by the same producer in Peru. Then in Chile I went on an excursion to a Pisco distillery and tried an array of Chilean options there.
So first the production and differences from a technical standpoint, then I’ll get into my tasting notes and recommendations.
Pisco Production
Chilean Pisco is made from different varieties of Muscat grapes, which are grown in the northern regions of Chile. The grapes are first fermented into a wine, which is then distilled in copper pot stills. Chilean Pisco can sometimes be higher in alcohol content than Peruvian Pisco. Some Chilean Pisco is also aged in oak barrels for a minimum of six months, which gives it a distinct flavor profile.
Peruvian Pisco is made from the eight different grape varieties mentioned earlier. The grapes are first fermented into a wine, which is then distilled in copper pot stills. Peruvian producers claim that their version is distilled more times than the Chilean versions and that this produces a smoother spirit. Peruvian Pisco is never aged, so it’s more like grappa or grape raki than what you think of as brandy, but with a unique flavor profile thanks to the climate and types of grapes used.
Both Chilean and Peruvian Pisco can be made from mosto verde, which is a partially fermented grape juice that is distilled before it has fully fermented. This results in a spirit that is sweeter and smoother than traditional Pisco.
Pisco is typically bottled at between 38% and 48% alcohol by volume (ABV). It is usually served as an aperitif, either neat or in cocktails.
Pisco is popular in both Chile and Peru, but it is also exported to other countries, including Europe. In order to be labeled as Pisco, the spirit must be made in either Chile or Peru and must meet certain production standards. For example, additives are not allowed, and the spirit must be distilled in copper pot stills.
Chilean pisco is made from Muscat grapes, while Peruvian pisco is made from a variety of grapes, including Quebranta, Italia, and Torontel. The difference in grape varietals can result in different flavor profiles.
In general, Chilean grapes are grown in a desert with low humidity and are watered using drip irrigation, while Peruvian grapes are grown closer to the ocean in higher humidity and are watered using flood irrigation. Chilean pisco is classified as a brandy, while Peruvian pisco is classified as a distilled spirit. This is due to differences in the production process and the fact that some Chilean pisco is aged in oak barrels, while Peruvian pisco never is.
For the Pisco Sour cocktail, most foreigners will not be able to tell a difference when traveling from one country to the other. Besides the origin of the spirit, the only difference is that the Chilean version uses aromatic bitters, while the Peruvian version uses Angostura bitters.
My Peruvian Pisco Tasting Notes
Both times I tasted Pisco neat, it was in a small fluted glass. On the Scenic Eclipse ship, we did a session with the head bartender. Then in Chile we did a tasting on site at a distiller cooperative.
For the Peruvian Pisco session, we tasted four different versions, which had more variety than I expected. All were from producer Tacama, best known for its red wines, under the brand Demonia de los Andes. Since they have such distribution muscle with their wines, I assume this is an easy brand to find in Peru among the 400 or so distillers competing for shelf space.
We started with a Quebranta, that native grape that’s been around since the 1500s in Peru. None of us seemed to love it, the alcohol front and center, but it mellowed out a lot after a little time in the glass and a bite of chocolate in between sips. Then more complexity shone through.
The next was an acholado blend. This mix of four grapes was much more aromatic than the first, with some different citrus notes and a pleasant sour finish.
Next was an Albilla, which seemed to me like a less interesting version of the one before, like a few flavors had been removed. Oddly, we paired this one with potato chips and it suddenly got a lot tastier. Maybe Albilla Pisco just needs some fat and salt to reach its potential.
The crowd-pleaser was the Italia version, which was sweeter and smoother than the others we tried, ending on a high note. That’s the version I’ll be looking for next time I’m in Peru if I buy a bottle. We learned that the grapes for this style grow at a higher, wetter altitude than the Quebranta ones, which are small grapes from an arid area north of Paracas.
Our guide for the tasting told us that versions with Mostoverde in the name are generally the most expensive since this method requires 16 or 17 kilos of grapes to make one bottle of the spirit.
Chilean Pisco Tasting Notes
For our Chilean tasting session, we hopped on a bus in the port of Coquimbo and headed to the Elqui Valley. This is the epicenter of Chile’s production and the road out was lined with miles of vineyards stretching into the hills. There are a lot of solar panels all around: the area supposedly gets around 330 sunny days per year. See more on the region here.
Our destination was the Capel Distillery, which is a cooperative using grapes from a variety of producers in the region, with more than 400 farmers involved. The organization dates back to the 1930s. They produce a few different brands under the names Capel, Alto del Carmen, Brujas de Salamanca, Los Artesanos de Cochiguaz, Valle de Limarí, Sol de Elqui, and Monte Fraile.
First we got a tour of the facilities, seeing where the grapes are crushed and checking out the big copper stills. We passed a trophy case with awards they’ve won and then entered a room full of glasses and canapes where we would do our tasting.
We learned that Chile uses five types of grapes for their Pisco, ones that anyone who has visited the Andalucia region of Spain will find familiar: Pedro Jiminez, Torrontes, and three with muscat in their name. (Known as Moscato in Italy.) They crush the grapes to extract the juice, let that ferment for 15 days, then distill what is then sweet wine in copper stills at the boiling point. They discard the impure head and tail liquids in the process, then put what’s left through a second distillation. Some gets bottled then, while other batches go into barrels to age for anywhere from 6 months to 5 years.
For the tasting we started with a clear Capel version that was not aged. This non-aromatic style tasted a lot like its Peruvian cousins, with some hints of green apple and herbs. We paired it with olives and goat cheese on a cracker and that enhanced the flavor.
Next up was a more aromatic Alto del Carmen version that was still unaged but tasted sweeter and juicier, with more of the grape flavor shining through. That we paired with green apple, cheese, and jam.
The third, from Capel again, had spent 9-11 months in oak barrels and that was clear from the first sniff. This was markedly smoother than anything we had tasted up to that point. The nose was rather weak but as it rolled across the tongue it opened up.
Last was their top-line option, the Monte Fraile Pisco made from muscat grapes, fermented with the skins still in the juice, then aged in French oak barrels at a higher altitude for 5 to 7 years. To me this felt like driving a Mercedes after going a few laps in a Chevy Spark. It was elegant, serious, and well-rounded, the kind of spirit you could sip while smoking a cigar.
Afterward, we toured the barrel room, which smelled fantastic, and had a Pisco shooter that our guide prepared. Maybe if they could get this to catch on in American and European bars, the producers could export a lot more than the few million dollars’ worth a year that they do now—a tiny fraction of their overall income in the hundreds of millions from domestic demand.
Best Pisco Cocktails
Pisco is a versatile spirit that can be used to make a variety of cocktails. The most famous of these is the Pisco Sour. It is made with pisco, lime juice, simple syrup, and egg white, which gives it a frothy texture and a creamy flavor. The cocktail is typically garnished with a few dashes of bitters.
Another popular cocktail that is made with pisco is the Algarrobina. This cocktail originated in Peru and is made with pisco, evaporated milk, condensed milk, and a sweet syrup made from the algarrobo tree. The cocktail has a creamy texture and a sweet, nutty flavor that is reminiscent of caramel and toffee.
In Chile, the most popular cocktail made with pisco is the Cola de Mono. This cocktail is typically made during the Christmas season and is a sweet, creamy drink that is made with pisco, milk, coffee, and spices. The cocktail is typically served chilled and garnished with a sprinkle of cinnamon.
Other cocktails that can be made with pisco include the Pisco Punch, which is made with pisco, pineapple juice, lime juice, and simple syrup, and the Chilcano, which is made with pisco, ginger ale, and lime juice. Some people also like to use pisco as a substitute for rum in classic cocktails like the Mojito and the Daiquiri.
Frequently Asked Questions
What is Pisco made from?
Pisco is a type of brandy that is made from grapes. The grapes used in pisco production are typically grown in the coastal regions of Peru and Chile.
What is the difference between Peruvian and Chilean Pisco?
While pisco is considered the national spirit of both Peru and Chile, there are some differences between the two. Peruvian pisco is made from eight specific grape varieties, while Chilean pisco can be made from a wider variety of grapes. Additionally, most Peruvian pisco is distilled to proof, while Chilean pisco is typically diluted with water before bottling.
The biggest difference, however, is that Chilean Pisco can be aged in oak barrels and this version is the most popular style in the country. In Peru, the spirit is never aged.
What are some popular Pisco brands?
Some popular Chilean Pisco brands include Alto del Carmen, Capel, Aba Pisco, Kappa Pisco, Pisco El Gobernador, Alto de Carmen, Pisco Espiritu del Elqui, and Control C.
Some popular Peruvian pisco brands include Barsol, Campo de Encanto, Cuatro Gallos, La Caravedo, and our favorite name: Macchu Pisco.
To answer the question posed by the title of this post though, Peru is one of the most interesting countries in the world to visit, but Chile makes the best Pisco if you ask me. The aging takes a spirit that most foreigners don’t want to sip neat up a level to something they would actually buy and enjoy at home. Sorry Peru, but Chile makes the best Pisco for sipping.
If you’re just making cocktails with the unaged version though, it’s a wash. You’ll enjoy either one!
Loved this article–it answered so many questions I had! A Chilean told me, “Well, they have a town named Pisco, so I think it’s fair to say it started in Peru, but ours tastes better.” This helps explain why and I appreciate the background.