This Pisco conquers the sense of Peruvian products Available filters :. How to buy? Step by step How to find a product? Where do we ship? Country list How much is the Delivery charge? Payment types Where is my Order? Discover our Head Shop. All new products. All specials. Show 16 32 80 per page. Show all. In Peru they discovered a local spirit called aguardiente, which is a generic term for any kind of fermented alcoholic drink. It was very inconsistent so they refined the process and also planted grapes in order to increase production.
The same thing happened in Mexico, where mezcal from the town of Tequila became known as tequila. Pisco is still a growing market in the UK, but it can be bought from specialist spirits merchants and online stockists, and we predict availability will increase. We taste tested a variety of Peruvian and Chilean piscos available in the UK to bring you our favourites. This beautifully aromatic Chilean pisco is produced in small batches by fifth-generation family distillery, Waqar. Floral and vegetal aromas emerge from the bottle neck; in the mouth it has a syrupy-like quality, coating everything with those floral tastes, the peachy notes, a taste as complex as a wine.
It slips down smoothly, and would be a very versatile spirit for cocktail-making. Read our full La Diablada pisco review. A modern creation using traditional methods, this has both sweet and spicy notes, with a very smooth finish.
The blend produces an intriguing mix of the floral, the herbal and a dash of spiciness too. Read our full El Gobernador pisco review. Fruity and floral, this makes for a solid mixer for pisco sours and other cocktails. It has lots of botanical, grassy notes on the nose. Plenty of lime will bring out its best.
Read our full BarSol Selecto Acholado review. BarSol is a common name on UK pisco menus. Expect both floral and vegetal notes, plus sweetness and citrus.
The pure distilled grape juice smells intensely alcoholic but this gives way to sweet fruit, like peaches and watermelons, and floral notes. This through to the palate, with the sour, spicy and citrus notes coming through too, with a flavour not dissimilar to Italian grappa. As with mezcal and tequila, pisco is a spirit of great variety.
The flavour profile also depends on how long the grapes are left to ferment, and it also depends on the distillation process. A major factor is also whether it comes from Peru or Chile. Peruvian pisco comes from any of five different regions, and from any of the eight grape varieties grown there. The grape juice can only be distilled once. You cannot add sugar or additives of any kind. The pisco must be stored for three months in a vessel that will not impact on the flavour, such as glass or steel.
Peruvian pisco cannot be aged in a barrel. Chilean pisco is also regulated but not quite as strictly, making for slightly more variety. Chilean pisco must come from one of two areas, Atacama and Coquimbo, and must be made from grapes grown at the distillery.
Most piscos use the muscat grape, although others may be used. It can be distilled more than once, and also water can be added to dilute the alcohol. It can be aged in a barrel, so Chilean piscos can have some colour, usually very slight, while Peruvian piscos are clear.
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