This is the 10th in a series mythbusters to clarify misconceptions about Peruvian pisco!
While it’s true that signani is associated with high altitudes, Peruvian pisco can be produced at altitudes as high as 2,000 meters (6,562 feet).
We presented many differences between Peruvian pisco and singani in a past blog post. However, we wanted to elaborate on the subject of altitude. Singani is most often associated with high altitudes, as it must be produced at 5,250 feet or higher from grapes grown at those elevations. While that classification is well deserved for Bolivia’s clear brandy, it is important to note that Peruvian pisco is not necessarily a low altitude brandy.
Peruvian pisco is associated with lower altitudes, more specifically, coastal valleys. The D.O. in Perú requires that pisco be produced at 6,562 feet or lower from grapes grown at those elevations. Keep in mind that the concept of altitude is quite different in the Andean region. While Peruvians consider 6,562 feet to be fairly low, in the U.S., that is a relatively high elevation. For example, Denver, known as the “Mile High City”, has an elevation of 5,280 feet! There are Peruvian piscos made at altitudes higher than Denver in the D.O of Arequipa in the Caraveli Valley, which is located at 5,837 feet.
So the next time you hear the misconception that Peruvian pisco is a low altitude brandy, you can clarify. Yes, it can be made on the coast of Peru, but you will also find pisco vineyards and distilleries way high in the Andes mountains at 5,837, an altitude that is significantly higher than the famed “Mile High City”!