Pisco is the native liquor of Peru, a grape brandy made from white Muscat grapes grown in the South American region of Pisco.
 
Pisco is a Quechua word, a language still spoken by more than 30% of the population. It was also the name of a fertile valley located 250 km south of Lima which now produces
 
Created in the sixteenth century, when the great vineyards of the South coast where planted by the Spanish conquers and irrigated by ancient Inca methods,  Pisco has become a staple of Peru and a potent cultural symbol.
 
There are three main types of Pisco:

Pure Pisco
Which is obtained from the distillation of just one variety of grapes depended of the variety of grape each one has different characteristics can be in scents or flavours.

Pisco Acholado (Blended)
As the name suggests is a blend of two or more variety of grapes usually is the blend of aromatic grapes with less aromatic but full body grapes.

Pisco Mosto Verde 
Obtained when the fermented process is interrupted and its distilled when the musts contain some sugar.

Pisco’s versatility as a liquor has meant that there are countless ways to mix the sprit as a cocktail. A couple of our favourites are the Tupay Cocktail and the Pisonay Especial, which we have include the recipe for below so you can relive the taste of Peru in your own home.