Pisco is the Peruvian drink par excellence, which is extracted by distillation, by applying heat in a still to the musts which is a recently fermented grape juice, and gives it a unique flavor and highlighting the fact that it is a noble distillate 100% pure and natural from the start.


In the sixteenth century the grape arrived in Peru from the Canary Islands. During the sixteenth and seventeenth centuries, the Viceroyalty of Peru became the leading wine producer in South America, with its epicenter in the Ica Valley. Nevertheless, contemporary chroniclers would realize it was in the hacienda Marcahuasi in Cusco, where the first wine was produced in South America.

The term pisco goes back to pre-Inca times, since at that time in the territory of today’s Ica region was a caste of potters called pisco which was devoted to the development of vessels to store and transport liquids; from colonial times they were used to preserve the grape brandy.
Pisco is also a region name that comes from pischu word, which means bird, that name was given due to the countless birds that were in Pisco.

Designation of Origin

Supreme Decree of January 1991, officially recognizes the Peruvian pisco appellation of origin for products produced in a specific region and under  strict guidelines.
This region covers the coast of the departments of Lima, Ica, Arequipa, Moquegua and the valleys of Locumba, Sama and Caplina in the department of Tacna. This means that any grape brandy prepared outside the established boundaries will be only that, a grape brandy


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