Pisco: A rich heritage of the South American spirit

Closely related to cognac, brandy and sherry, pisco – from the Quechua word ‘pisku’ (little bird) – is one of the most representative drinks of South America. For years, its origin was the subject of a dispute between Chile and Peru, but beyond its nationality, this spirit is an essential part of the history and identity of these two countries.

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Drops of a new elixir

Its roots go back to the 16th century, to the time of the conquest, when the Spaniards, eager to bring food from their country, introduced new spices, vegetables and fruit to the New World. They quickly noticed the fertility of the land and, given the scarcity of wine, quickly tried to produce their own alcohol by distilling grapes. The first traces of its commercialisation can be found in the Ica Valley in Peru, while in Chile it began at Hacienda La Torre, located in the region now known as the Elqui Valley.

At the heart of Pisco: a heritage shared by Peru and Chile

Although the production process is the same, Peruvian and Chilean pisco have their differences.

In Peru: It is stored in neutral containers, such as glass or stainless steel, to prevent the flavour of the grapes from changing. It is also distilled only once and cannot be diluted with water or other ingredients. There are several types:

In Chile: It is aged in wood, which gives it a drier, woodier flavour. It is also classified by style:

• White or Clear: Fruity, it embodies the character of its grapes and has a minimum resting time of 6 months in stainless steel vats.

• Pisco de Guarda: Matured for at least six months in active wood, imparting light spicy and toasty notes.

• Aged: Rested for at least a year, allowing the aromatic complexity to develop and revealing caramelised tones and dried fruit flavours.

Enjoy it as and where it should be enjoyed

Another reason for its uniqueness lies in its designation of origin, which designates the specific regions where it can be legally produced, guaranteeing its quality and authenticity. These regions are major tourist attractions for those wishing to discover how it is made or to taste it.

Producing regions in Peru:

● Ica: With festivals and tastings dedicated to Pisco, it offers an immersive experience in Peru’s oldest and most prestigious cellars, including Tacama, founded in 1940, a picturesque area where you can visit the cellars as well as the vineyards.

● Pisco: One of Peru’s iconic cities, it has a rich history linked to the beginning and export of pisco. Travellers can also explore nature in the Paracas National Reserve and the Ballestas Islands, a perfect addition to have adventure in the trip.

Our article: Journey to the heart of Peru’s Paradise: the city of PARACAS

In Chile, two of the most important regions are:

● The Elqui Valley: Between mountainous landscapes and clear skies lies the epicentre of Chilean pisco production, where you can visit famous distilleries such as Mistral and Capel, which offer guided tours from harvest to bottling.

● The Limarí Valley: Located in the Coquimbo region, this is known for its ideal climate for growing grapes and producing high-quality pisco. Visitors can visit wineries that combine tradition and innovation, while enjoying tastings and magnificent scenery.

Pisco represents a cultural bridge between Peru and Chile, each proudly claiming its own unique style and historical heritage. With every drop, you discover not only the richness of the land but also the traditions and passions of the people who produce it. Whether you prefer pure Pisco, a cocktail like the famous Pisco Sour, or a visit to the distilleries, this drink celebrates unity in diversity. Exploring Pisco means taking part in a gustatory and cultural journey to the heart of South America, where every glass tells a story of terroir, tradition and conviviality.

Photos : D.R. | Chili Travel | Rubén Perez