Peruvian pisco is classified as a clear brandy. By definition, brandy is an extensive category that includes spirits made from fermented fruit juice, most often grapes. However, brandies can be so vastly different from one another, so how do you distinguish one from another? For example, how do pomace brandies such as grappa, marc, and orujo differ from cognac, Brandy de Jerez, singani, Chilean pisco or Peruvian pisco? The answer to this question is quite complex. Not only do these brandies use different grape varieties in production, but they also vary in the way the grapes are utilized, the distillation and aging processes and often times, in the way they are enjoyed by consumers. By the end of this blog entry, hopefully you will understand what makes Peruvian pisco especially distinctive and intricate.
To demystify this complex spirit, it is helpful to separate it in two subcategories: pomace and fruit (grape) brandies. Pomace brandies do not use the grape juice; they are made from fermented pulp, seeds, and stems of grapes leftover after the winemaking process. Grape brandies are made solely from the fruit juice, which means all stems and seeds are removed before making the wine to be distilled. Both pomace and grape brandies can be aged. Some examples of aged brandies are cognac, Brandy de Jerez and Chilean pisco. The oak casks give them a dark color. In contrast, Peruvian pisco never ages in wood, thus making it a clear spirit.
Peruvian pisco is especially unique because, unlike other brandies, it is distilled only once. Furthermore, no water is added after distillation, which means you have one chance to achieve perfection with each batch. All other brandies are distilled twice and water is then added to reach a desired proof. Because of this single distillation, one can especially appreciate the flavors of each grape profile in Peruvian pisco, as many important flavors and aromas can be lost during second distillation.
Furthermore, brandies can be made from a multitude of grape varieties. While Chilean pisco and singani are made from the Muscat grape, Cognac is typically made from Ugni Blanc. Since grappa and orujo are made from the leftovers of wine production, both can be made from many different grape varieties. However, the Denomination of Origin in Peru requires that Peruvian pisco be produced from at least one of eight different grape varieties, all of which have distinct aromas and flavors.
People tend to mix Peruvian pisco in delicious cocktails, while they may drink other brandies such as cognac or Brandy de Jerez in a snifter. We recommend that the next time you open a bottle of PiscoLogía, treat it like a cognac- pour it into a snifter to fully enjoy the nuances of grapes. You will note no interference from oak casks or second distillations, just the pureness of the fruit from our vineyard. We are certain you will be thoroughly impressed by the delicate nature of this single-distilled spirit.