Pisco is a Peruvian aguardiente from the coastal valleys of Lima, Ica, Arequipa, Moquegua and Tacna regions. It is a spirit drink made from fermented grape juice, only pure grape juice is used and not the skins (orujo) or the stems (escobajo). Grapes need to be uvas pisqueras, that means from the varieties Quebranta, Negra Criolla, Mollar, Italia, Moscatel, Torontel and Albilla. The distillation is made in traditional copper alembics and falcas in a continuous distillation process. It is not rectified by adding water or aged in wood.

Types of Pisco


This pisco is made of only one variety of grapes (monovarietal). There are two kinds of pisco puro:

  • Non aromatic: Made of the varieties Quebranta, Negra Criolla and Mollar. Their aroma is not too complex but they have a very rich flavor. Pisco Quebranta is very popular among Peruvian people and is usually and simply known as Pisco Puro.

  • Aromatic: Made of the varieties Italia, Moscatel, Torontel and Albilla.They have a complex and strong aroma. The most widely known is Pisco Italia.


It is made of a blend of two or more varieties of grapes. It can be blended at the very beginning by mixing different varieties of grapes (the old traditional way) or it can be blended much later after getting monovarietal piscos and mixing them.

Mosto Verde

This pisco has a slightly different way to be made. Before distillation, the fermentation of the grape juice is interrupted not allowing a complete fermentation of it (that is the origin of the name of it). In this way a smoother and velvet mouth feel. It is usually made of Quebranta or Italia but it actually could be made of any variety.