Pisco: unique, incomparable and peruvian

The aroma of Pisco is the perfume of Peru; and its flavor, the Peruvian pride in each sip.

The origin of this emblematic drink is found in the province with which it shares the name, where the eight types of "Pisco grapes" are harvested, distinguished by their unmistakable fragrances. Its elaboration process treasures the tradition of the first producers of this brandy, whose origin dates back to the end of the 16th century.
There is no intervention of any other ingredient besides the fresh must, which allows to preserve the purity of the drink in its highest degree.
For these reasons, Pisco is considered a flagship product and a source of national pride: a gift from Peru to the world.
The province of Pisco is on the shores of the Pacific Ocean, 230 kilometers south of the capital of Peru. It was in this place where, more than 450 years ago, the first vines were planted, whose roots sank deep into the fertile fields of the new continent. Over the centuries, that word (which became the name of Pisco) was inherited by the city, the river, the port and the province.
Although it is not known exactly when the name Pisco was first used for the distillate, there are documents that use the term to refer to the first productions at the end of the 16th century. Other places where this distillate is produced are the valleys of Lima, Ica, Arequipa, Moquegua and Tacna.

The Pisco variety is another of its seductive characteristics, whose charm comes from the flavor and aroma of 8 incomparable types of grapes. These allow to classify the Peruvian liquor in three groups: Pure, Acholado and Green Mosto.

Pure: they are made with the production of a single strain, such as Quebranta, whose stamp imprints Pisco its unmistakable flavor of banana, apple, pecans and black raisins.
Mollar follows, which gives off aromas of fresh grass and honey; La Negra Criolla, whose touches of chocolate, peach and lime are enjoyed by taking the glass to the nose; the Uvina, which has a characteristic olive tone; the Italy, that gathers seductive aromas of lime, honey and blond raisins; the Torontel, with its seductive rubbing of jasmine, orange blossom and tangerine; Muscat and its intoxicating smell of peach, vanilla and roses; and, the Albilla, that surprises by its fine flavor to peach and apple, as well as by its touches to pecans and vanilla.

Acholados: It is the sublime result of the union of two or more types of Pisco grapes. Thanks to this subtle encounter, a wonderful range of aromas and flavors can be conceived: the mixture can be found between Pisco grapes, Pisco grape musts, fresh fermented grapes from Pisco grapes and pisco from Pisco grapes.

Green grape: They are made with pisco grapes whose musts did not complete the fermentation process, giving life to a more intense perfume distillate, which possess the finest properties of each grape.

Pisco Memorial Days:

"Pisco Sour Day": First Saturday in February.

"Pisco Day": Fourth Sunday of July.