Pisco

Discover piscos selected by chefs and sommeliers from Michelin-starred fine dining restaurants. A selection by credible and legitimate professionals to help you find your favorite pisco.

We guide you to the most attractive commercial and promotional offers online. You can buy the best piscos with full confidence thanks to a reliable and impartial directory.

Best piscos

With Bestwine • Online, the directory of the best piscos:

Taste one of the best piscos. Give an exceptional bottle of pisco as a gift. Enrich your bar or cellar with a prestigious bottle of pisco. Discover all the information you need to better understand pisco and its characteristics so you can easily choose your favorite brand or bottle of pisco.

Alcohol content of the pisco: 44°

Alcohol content of the pisco: 40°

Alcohol content of the pisco: 40°

Refer to the opinions of chefs, sommeliers, and bartenders from Michelin-starred fine dining restaurants worldwide to discover the world's best pisco brands. A ranking and comparison of the most highly valued pisco brands and bottles in Michelin-starred fine dining restaurants by experts specialized in haute cuisine.

Pisco referenceOrigin of the piscoAlcohol content of the pisco Pisco la DiabladaPeru40° Pisco HeronChile40° The best piscos on the wine lists of Michelin-starred fine dining restaurants.Pisco

Historically, there has been a rivalry between Chile and Peru regarding the origin of Pisco. According to the Chileans, the Peruvians began using the commercial term "pisco" in 1922, while they themselves had been using it since 1882. The mention of the term pisco was even discovered in a Chilean will dating from 1733 (this is the first official written mention). The Peruvians, for their part, claim that the earliest origins of pisco as we know it today on their territory date back to 1613. Once again, it is on a will, allowing the bequest of agricultural production and distillation equipment, that mentions the term pisco, which would be proof of the paternity of the beverage. Other journalistic sources affirm that it was following the arrival of the Spanish on the South American continent in the 16th century that pisco was produced in the region of the port of Pisco in Peru. A port that would later allow the marketing and export of pisco. In Chile, the village of La Unión was renamed "Pisco Elqui" in 1936 to claim a designation of origin (AOC).

However, historians agree that the first grape varieties allowing the production of pisco were imported in 1551 to the south of Lima, specifically in the oasis of Ica in Peru. Peruvian winegrowers produced spirits and exported them to other Spanish colonies from the port of Pisco, giving the specific name to this grape brandy. It was also in Peru that amphorae bearing the inscription "pisko" were discovered. The "piskos" are the ceramic containers of the spirits formerly produced in Peru, but also the name of the potters from the valleys of Pisco, Ica, and Nazca who made these amphorae. It is likely that pisco was named after the inscription on the amphorae.

Today, it is difficult to know the exact origin of pisco. Moreover, this question is becoming less and less crucial since Chilean and Peruvian piscos differ in many respects.

It is possible to distinguish Peruvian pisco from Chilean pisco since each is composed differently according to the legislation of each nation. Each country has different standards for the production of pisco. Each nation requires the use of specific grape varieties. Also, while Peruvian regulations require a single distillation to obtain the beverage, Chilean regulations allow double or triple distillation. Finally, Peruvian pisco is never aged after distillation, whereas Chilean pisco can be kept for several months in oak barrels. Chilean pisco can therefore be colored (since it mixes with the wood essences), while Peruvian pisco is always colorless.

European law has protected pisco with a PGI (Protected Geographical Indication) since 2013, attributing pisco to the Peruvian port of Pisco. However, an agreement between Chile, Peru, and the European Union allows Chile to export its pisco to Europe despite the PGI of Peruvian pisco from the port of Pisco. There is no PDO (Protected Designation of Origin) or PGI for pisco regardless of its origin. Chile has protected its "Chilean pisco" with an AOC since 1931. In the world, only Mexico and Canada accept the appellation "pisco" for the marketing of Chilean versions.

As for pisco production, Chile is the largest producer in the world. The main productions are found at the Chilean border in the Coquimbo, Atacama, and Elqui regions. Chile is also the largest importer of Peruvian pisco. Peruvian pisco is mainly produced from Lima to Tacna on the southwestern coast of the Pacific Ocean. It should be noted that Chile prohibits the use of the term Pisco for Peruvian beverages imported due to the application of its own AOC. Chile is also the world's leading consumer of pisco.

Production of pisco

Pisco is made from grapes.

There are several grape varieties used to produce pisco: Muscat of Alexandria, Pedro Ximénez, Muscat à petits grains rosé, Torrontés Riojano, and Torrontés Sanjuanino for all piscos.

Peruvian pisco rather uses the Albilla, Italia, Torontel, Carignan N, Listán Negro, Quebranta, and Uvina varieties.

Chilean pisco, for its part, uses Muscat à petits grains rosé, Muscat de Frontignan, Austrian Muscat, Muscat of Alexandria, Pedro Ximénez, and Torrontés. The Chilean decree also authorizes as accessory varieties Red Muscat, Yellow Muscat, White Muscat, Hamburg Muscat, Orange Blossom Muscat, Canelli Muscat, and Chasselas.

Grapes are harvested from February to May and picked in April. To produce one liter of pisco, between 6 kg and 7 kg of grapes are needed.

3 main steps then make it possible to produce pisco:

Vinification: this is the transformation into alcohol of the sugars present in grape juice. It should be noted that pisco grapes are very sweet because their production region is very sunny. Thus, the resulting alcohol is significant. This makes it possible to produce a Muscat wine since the grape is macerated and fermented.

Aging: the distilled liquid is mixed with demineralized water to adjust the alcohol content of the pisco. Depending on the desired balance, pisco can contain from 25% to 45% alcohol.

Chilean pisco can then be aged for several weeks.

The pisco is then bottled in 50 cl or 70 cl bottles.

Pisco is also used to produce "mistela," a mixture of wine and pisco.

Peruvian pisco, for its part, is classified according to its degrees of aromaticity: aromático (aromatic), puro (pure), or acholado (mellow).

The production of pisco resembles that of cognac or grappa. However, to produce pisco, the entire grape cluster is vinified, whereas only the pomace (the material remaining after the extraction of grape juice) is used to produce grappa or cognac (the grape juice being used to produce wine).

Pisco is a popular drink in both Peru and Chile. In Peru, the term Pisco is even part of the cultural heritage. In Peru and Chile, this alcoholic drink is therefore financially accessible. Its export around the world makes it more expensive abroad. The price of a good bottle of pisco is between €30 and €60.

There are many distilleries that produce pisco. In Peru, the best-known are located in Mala, San Antonio, Santa Cruz de Flores, San Vicente de Cañete and Pacarán, Lima, and Lunahuaná.

Drinking pisco

Pisco can be enjoyed as an aperitif when used in a cocktail or as a digestif when drunk neat. Aged pisco is more recommended for tasting neat, while non-aged pisco is more suitable for making cocktails. Pure pisco can be chilled with ice cubes. In Chile and Peru, Pisco is often enjoyed with a simple complementary lemon zest.

Pisco is known as the main ingredient of the Pisco Sour (a cocktail made with pisco, lemon juice, cane sugar, nutmeg, whipped egg white, and Angostura bitters served with ice cubes). Naturally, most Michelin-starred fine dining restaurants use pisco to make cocktails such as the Pisco Sour or the Piscola (pisco and soda), Mango Sour (pisco and concentrated mango juice), Algarrobina (pisco, algarrobina syrup, egg white, milk, cinnamon, and ice cubes), or Chilcano (pisco, lime juice, lemonade, ginger, Angostura bitters, and ice cubes).

Pisco is appreciated in the greatest fine dining restaurants. It is loved for its taste. Pisco is a rather rustic brandy. It is a strong, dry spirit. Pisco, wherever it comes from in South America, proves to be fruity thanks to the sunshine the grape varieties enjoy. It is possible to detect aromas of wood, honey, or vanilla in Chilean piscos. Peruvian piscos, for their part, have light vegetal and floral aromas. Pisco also charms with its terroir and origins, whether Peruvian or Chilean. Indeed, each pisco brand and each pisco reference is different in terms of grape variety and production method. There is therefore a multitude of piscos with varying characteristics. Finally, pisco appeals through its aesthetics when it displays golden hues.

An authentic ranking and comparison to choose your pisco

Choose the best pisco for you:

Select one or more selection criteria for your pisco according to your preferences.

Rank the piscos according to your selection criteria.

Select your pisco reference.

Buy one of the best piscos online at the best price.

Savor one of the best piscos!

The selection of premium piscos

How are piscos selected on Bestwine • Online? Bestwine • Online lists the piscos found on the wine lists and in the cellars of the most famous and recognized fine dining restaurants around the world. Pisco references acclaimed by the greatest chefs and sommeliers of haute cuisine, themselves valued by critics. Only pisco references sold online are presented to you so you can buy them easily.

How is the directory of the best piscos updated? The directory of the best piscos is updated daily by integrating new references from the wine lists of fine dining restaurants made available to us. Likewise, we update commercial and promotional offers so you can buy a quality pisco online at the best price. We are committed to presenting only pisco references from the wine lists of award-winning fine dining restaurants.