Peruvian vs. Chilean Pisco: A South American Rivalry

Peruvian Vs. Chilean Pisco

What is Pisco and Why the Debate?

Pisco is a type of grape  brandy that is produced in both Peru and Chile and carries a rich cultural and historical background in both countries. However, these deep historical ties have led to a long standing feud between the two countries on who truly invented pisco. Both countries claim that they are the original producers of pisco. Chile argues that pisco was invented on Chilean soil, and therefore it belongs to them. However, this is tied into a debate between territorial borders dating back to before Peru and Chile were separate countries, but rather two parts of the same territory. Peru lays claim to the origins of pisco, saying that the spirit comes from the city of the same name located on the west coast of the country. Peruvians also point to the fact that Chilean pisco only started to appear after the War of the Pacific between the two countries in the 1800’s. The rivalry between the two countries is to the point where Peruvian piscos that are exported to Chile must remove pisco from its label. Both have their own arguments for why they should be considered the origin of pisco. Chile today is a significantly larger producer of pisco than Peru, however Peruvian pisco is made under much stricter regulations than Chilean pisco, which people will claim lead to a consistently higher quality product. While we won’t be the ones to settle the debate on whose claim to pisco is the best, what we can do is look at some of the differences between them and what makes each country’s pisco unique. 

Peruvian Pisco

Pisco produced in Peru falls under very strict regulations on what grapes can be used, production method, and bottling. Peruvian pisco must be grown in one of the country’s five official departments: Lima, Ica, Arequipa, Moquegua, and Tacna. Additionally, there are only 8 approved grape varieties that can be used to make pisco in Peru. The production method also adheres to strict rules. Peruvian pisco can only be distilled once in a copper pot still and cannot be aged in wood or flavored. Rather, they are aged for at least three months in neutral containers like stainless steel, glass, or traditional clay pots. All pisco in Peru must also be bottled at distillation strength which usually falls between 38-48% ABV and no water may be added to the spirit.

Peruvian pisco is classified into three styles. Puros are made from a single grape variety and can be split between aromatic grape varieties and non-aromatic grape varieties. Acholados are blends that are made from two or more grape varieties. Finally, there are Mosto Verdes which are distilled from partially fermented must, which is the freshly pressed grape juice, skins, seeds, and stems, used in the fermentation process. Stopping fermentation partway leaves residual sugar and distillers claim to gain a smoother body and extra flavors using this in the distillation process. Peruvian pisco’s strict regulations often result in intense and aromatic flavors that reflect the grape’s natural characteristics. 

Chilean Pisco

While Chilean pisco also does fall under regulations to its production, it is far more relaxed in comparison to its Peruvian counterpart. Similar to Peru, pisco in Chile can only be made in specific regions of the country, specifically the two official regions of Atacama and Coquimbo located in the northern part of the country. However, much of the difference between Chilean and Peruvian pisco lies in the production methods allowed. In Chile, pisco can be distilled multiple times, unlike the single distillation in Peru. Additionally, Chilean pisco can be made from a wider variety of grapes, though it is predominantly made from Muscat-based grape varieties. Another big difference is that Chilean pisco can be aged in barrels, typically either American or French oak barrels. 

In contrast to the classification of Peruvian pisco by grape varietal, Chilean pisco is classified according to its alcohol content and there are four main types. Corriente, or traditional pisco, is bottled at 30% ABV. Especial is bottled at 35% ABV, and Riservado is bottled at 40% ABV. Any pisco bottled at a higher ABV than 40% is classified as Gran Pisco. The flavor profiles of Chilean pisco vary depending on the ABV it is bottled at and whether it has been aged or not. Typically, lower ABV Chilean pisco will have lighter and fruity flavors, while Chilean pisco bottled at a higher ABV will have richer and more complex notes. Chilean pisco that has been aged will often have notes of oak, spice, and dried fruits with similar profiles to Cognac. 

Who Comes Out on Top?

It’s difficult to choose a side in the pisco debate. Both countries have a long history with the spirit and it has become a cultural symbol to them as well. Peruvian pisco places an emphasis on tradition and purity in their spirit. Emphasizing the characters of the grapes without any additives, dilution, or aging. It is an artisanal spirit that highlights its origin. Chilean pisco allows for more freedom and experimentation with blending, aging, and more industrial techniques. This results in a wider variation in flavor and often produces smoother and richer expressions with familiar aging notes you can find in other grape-based brandies. Whatever side one may fall on in the rivalry, both countries produce pisco unique to them that can be enjoyed on their own or in a assortment of popular cocktails.