Peruvian pisco must be made in the country's five official D.O. (Denomination of Origin) departments—Lima, Ica, Arequipa, Moquegua and Tacna (only in the valleys of Locumba Locumba, Sama and Caplina)— established in 1991 by the government.

Toro-Lira, G. & Zapata, S., The U.S. vs. 200 jars of Pisco: Peruvian Exporting Tradition of Pisco, Originally published in Spanish as: “Tradición Exportadora Peruana del Pisco: Los Estados Unidos vs. Doscientas Botijas de Pisco”. Boletín de Lima, N° 152, 2008. pp. 51-62. Lima, Peru. Peruvian pisco exports up 48 percent since last year, surpassing Chile". www.peruviantimes.com. 5 December 2008 . Retrieved 3 May 2019.Other origins for the word pisco have been explored, including a Mapudungun etymology where "pishku" has been interpreted as "something boiled in a pot", which would relate to the concept of burned wine (Spanish: vino quemado). [11] The oldest use of the word pisco to denote Peruvian aguardiente dates from 1764. [6] The beverage may have acquired its Quechua name from the Peruvian town of Pisco, once an important colonial port for the exportation of viticultural products, [7] which is located on the coast of Peru in the valley of Pisco, by the river with the same name. [8] From there, "Aguardiente de Pisco" was exported to Europe, especially Spain, where the beverage's name was abbreviated to "Pisco". [9] Still, there are big challenges, not least because educating the consumer is difficult with such confusion in the labelling of the category. Eric Zandona, Author of The Tequila Dictionary and Director of Spirits Information at the ADI shared some of his insight with me. “Pisco can be a really beautiful spirit when it’s done well, but one of its biggest challenges in terms of broader acceptance is the fact that Peruvian and Chileans fight over who gets to call it pisco.” As this pisco is distilled to the final bottle ABV, no additional water (or flavourings for that matter) is added to the distilled pisco, and it is bottled directly after distillation.

Kulp, Kayleigh (18 October 2015). "Peru vs. Chile: South America's Great Pisco War" . Retrieved 3 May 2019. Barsol Primero Quebranta is made solely from Quebranta grapes that are grown in the Ica Valley region of Peru and indigenous to the region.

The Global Market

Monkey Tail (Cola de Mono or Colemono), is a traditional Chilean drink served around Christmas time. [44] Mosto Verde Quebranta Pisco is made using the Quebranta grape, which is the strongest of all pisco grape varietals. 10 kilos of Quebranta grapes are used to produce a single 1-litre bottle of this premium pisco. Pisco was also popular in the US, in San Francisco and nearby areas of California since the 1830s, during the Gold Rush, in the 1860s, and early to mid 1900s. [18] [19] Origin dispute [ edit ] This claim is disputed by Chilean linguist Mario Ferreccio Podesta, who supports the former Real Academia Española etymology according to which pisco was originally a word for a mud container. [10] However, the Real Academia Española later supported Lenz's theory, and underlines the Quechua origin. [10]

The Special and Reserve variations are very similar in flavor and color, both being subtly sweet and of a clear birch to transparent color. The flavor is much stronger than regular pisco with aromatic refreshing tones. Pisco named best liquor in the world". El Comercio. 18 May 2012. Archived from the original on 30 June 2017 . Retrieved 30 January 2015. Peruvian pisco won over 20 gold medals and was named the best liquor of the world in the Concours Mondial de Bruxelles 2011. [28] Chilean pisco [ edit ] A selection of popular Chilean piscos Chilean "Pisco Aviador" label from 1915 a b c d e f Lacoste, Pablo (2004). "La vid y el vino en América del Sur: el desplazamiento de los polos vitivinícolas (siglos XVI al XX)"[The vine and wine in South America: the displacement of the wine-growing poles (16th to 20th centuries)]. Universum (in Spanish). 19 (2). doi: 10.4067/S0718-23762004000200005.The right to use an appellation of origin for pisco is hotly contested between Peru and Chile, though historians generally believe that pisco originated from Peru. [32] Aging: Pisco must be aged for a minimum of three months in vessels of "glass, stainless steel or any other material which does not alter its physical, chemical or organic properties". Roffe, P., Bilateral Agreements and a TRIPS-plus World: The Chile–USA Free Trade Agreement, Quaker International Affaires Programme, Ottawa.

This pisco was a made using a blend of Muscat grapes; Alexandria and Pink Muscat, and double distilled in copper pot stills. The resulting spirit is then aged for 6 years in American oak casks which provides additional flavour and depth while still retaining the classic pisco fruity notes. Presented in a rather grand looking clear bottle with the company logo embossed on the glass. Would make an excellent gift. SummaryAustralia-Chile Free Trade Agreement, Article 3.12: Treatment of Certain Spirits". Dfat.gov.au. 13 January 2011. Archived from the original on 24 March 2012 . Retrieved 26 March 2012.