Piscologia | PiscoLogía Pisco-How We Make Our Pisco
Learn how we harvest, ferment, distill, and bottle PiscoLogía!
how is pisco made, what is pisco made from, distilled grapes, brandy, acholado, quebranta, distillation, Azpitia, Piscologia, Peruvian pisco, craft spirits
page-template-default,page,page-id-21355,qode-restaurant-1.0,ajax_fade,page_not_loaded,,select-theme-ver-4.1,wpb-js-composer js-comp-ver-5.2,vc_responsive
The vineyard and distillery
Our Location: The Mala River Valley

PiscoLogía is crafted at a distillery in Azpitia, located in the Mala River Valley, in the Denomination of Origin of Lima. Azpitia is a hidden gem, a lush valley among the sparse, arid hills near Lima. The Mala River provides our grapes fresh runoff from the Andes, whose foothills dramatically loom over and protect our vineyards.


Brimming with vines and small farms, this abundant microclimate affords our pisco a unique terroir unseen in other pisco regions of Peru.    

Cleaning crates and grapes ready to be destemmed
Nati overseeing the production
Harvest & Fermentation

Our entire production takes place at our distiller’s estate, from cultivation and harvest of every grape to bottling for export. Nati is adamant during each step of production, and her techniques are strongly rooted in the pisco-making traditions of Peru.


Our harvest typically begins the first week in March. After collection, the grapes are crushed twice, first by foot and then mechanically, to ensure the release of all of the sugary juice from the skins. In a well below the press, ambient yeast mixes with the fresh grape juice. Once the natural fermentation has begun, the must is transferred to fermentation tanks, where the yeast works its magic.

Our copper alembic still

After fermentation, the wine is transferred to our 300-liter copper still. We employ a calientavino (heating device), which is heated by the vapors from the still. At this point, the wine is boiled and the vapors containing alcohol are condensed by cold temperature and become liquid (pisco). By taste and with careful measurements, we dispose of the impurities, with the goal of keeping our overall measurements at or near 42%.


The norms of Peruvian pisco do not allow for second distillations. No hydration is allowed; it must be distilled to proof. The D.O. of Peru also requires that it rest for a minimum of three months, however never in wood, maintaining that Peruvian pisco is always a clear spirit. While working within these norms, Nati makes decisions throughout the year about the land, the grape selection, and finally the blending.

Bottling and labeling
The final product
Bottling and Enjoying

The final step is bottling and labeling each bottle of PiscoLogía. We are a small, craft distillery and don’t have any fancy machines. We do it all by hand. Being involved in every step of the process – from growing the grapes to placing the label on the bottle – makes us feel especially proud of our product.


We hope you enjoy PiscoLogía pisco as much as we enjoy making it.