How to pour it
a pisco in
Have the glass ready at room temperature; cellar-cool is fine, but not ice-cold, as too much chill suppresses the delicate fruit and floral notes.
Pour in 3 cl of pisco, no more than a third of the glass, so the aroma has room.
Gently swirl the drink up along the sides of the glass and smell it first, with your mouth slightly open.
Take small sips and drink water in between, so the grape remains in focus.
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The story
Peru and Chile both make pisco, and both claim the name. We do not decide here who is right. The rules do differ. Peruvian pisco may not be diluted: what comes out of the still goes straight into the bottle, without aging in wood. There are eight permitted grape varieties, including quebranta, italia, torontel and moscatel; pisco made from one grape is called puro, while a blend is called acholado. Chilean pisco may be diluted and has its own designations. The name is linked to the Peruvian port city of Pisco. In the glass, it is clear and rounded, at around 40 percent alcohol.
The right glass
Pisco is a clear grape brandy, so you want a glass that gathers the aroma without pushing the alcohol into your nose. A narrow tulip glass on a stem does just that: the narrow opening keeps the aroma together and lets enough alcohol escape, while the stem keeps your hand away from the drink. For a chilcano with ginger ale and ice, you need a tall glass instead, with room for ice and bubbles; you can find those among the long drink glasses.
Lehmann Eaux De Vie Tasting Glass 15 cl (6 pieces)
Chef & Sommelier Lima Long Drink Glass 40 cl (6 pieces)
Both sets together € 75,90.
The right tools
For a pisco, in addition to the glass, use a jigger to measure precisely and a bar spoon to stir a chilcano. These are the bar tools we use ourselves; you can find them all in our bar tools & cocktail sets.
Glass set (our choice 01) + 2 bar tools together € 76,85.
What do you serve alongside it?
Pisco is a grape brandy, and the drink most similar to it is cognac: also a brandy made from white grapes, but aged in wood. The Netherlands has its own varieties, such as vieux and jenever. On each drinks page, you can read the alcohol percentage, what it tastes like, which cocktails it works well in and which glass you need.
Variations & twists
The best-known application is the pisco sour: pisco with lime juice, syrup, egg white, and a few drops of bitters, creating a layer of foam on top. Lighter is the chilcano, pisco with ginger ale and ice in a tall glass, served with a slice of lime. If you serve it neat, place a puro and an acholado side by side: one grape versus a blend. Older and fuller-bodied is the pisco punch. Want to read more? View all drinks and brands.
Serving tip
Serve pisco cellar-cool rather than ice-cold, as too much chill suppresses the delicate fruity and floral notes. Keep the pour to 3 cl and place a glass of water alongside it. For a chilcano, fill the tall glass with ice first, then add the pisco, followed by the ginger ale, and stir gently once.
Good to know
Peru or Chile?
Both countries make pisco, and both claim the name. The rules differ: Peruvian pisco may not be diluted and goes from the still into the bottle undiluted, without aging in wood, while Chilean pisco may be diluted and has its own designations. We do not take sides here.
Which grapes are allowed?
For Peruvian pisco, eight grape varieties are permitted, including quebranta, italia, torontel, and moscatel. Pisco made from a single grape is called puro; a blend of multiple grapes is called acholado.
Why is there no age statement on the bottle?
Peruvian pisco is not aged in wood. After distillation, it rests in a neutral container and then goes into the bottle. An age designation like those used for cognac or whisky therefore does not apply.
How much alcohol does it contain?
Around 40 percent, with bottles ranging roughly from 38 to 48 percent. Because nothing is added to Peruvian pisco after distillation, what is stated on the label is exactly what came out of the still.
Where does the name come from?
The name is linked to the Peruvian coastal port city of Pisco. Beyond that, we will leave the story here, because the rest varies by source.
Pisco sour or chilcano?
The sour is the best known: shaken with lime juice, syrup, and egg white, with bitters on the foam. The chilcano is simpler and longer: pisco with ginger ale and ice in a tall glass. If you want to get to know the pisco itself, pour it neat first.
Frequently asked questions
Does pisco come from Peru or Chile?
Both. Peru and Chile both make pisco and both claim the name; we do not take sides. The difference lies in the rules: Peruvian pisco may not be diluted and is not aged in wood, while Chilean pisco may be diluted and uses different designations.
What is the difference between puro and acholado?
Puro is made from a single permitted grape, while acholado is a blend of several. Eight grapes are permitted for Peruvian pisco, including quebranta, italia, torontel, and moscatel.
Which glass do you use for pisco?
A narrow, stemmed tulip glass holding around 15 cl. The narrow opening concentrates the aroma and lets enough alcohol escape, while the stem keeps the warmth of your hand away from the drink. Pour 3 cl into it, no more.
What alcohol percentage does pisco have?
Around 40 percent, with bottles ranging roughly from 38 to 48 percent. Because Peruvian pisco may not be diluted, the percentage on the label is what came out of the still.
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