Pisco isn’t just a spirit—it’s a cultural treasure. Born in the 16th century when Spanish settlers introduced grapes to South America, Pisco has grown into a symbol of Peruvian pride and Chilean heritage. Named after the Peruvian port city where it was first exported, Pisco carries with it centuries of winemaking tradition, distillation expertise, and national identity.
From the vineyards of Peru and Chile to the world
Both Peru and Chile claim it as their own, and each country has its own set of rules and styles. In Peru, Pisco must be distilled from wine, not pomace, and cannot be aged in wood—ensuring the purity of the grape spirit. In Chile, aging in wood is allowed, and the production methods are slightly more flexible. At Ace Beverage, we carry Peruvian Pisco exclusively, because we love its vibrant, clean character and its deep roots in tradition.
How Pisco is made: Simple, but sacred
What makes Pisco different from other brandies or grappas? It’s all in the method. Pisco is made from fermented grape juice (essentially a young wine), distilled only once in copper stills to preserve the integrity of the original grape.
Peruvian regulations demand that nothing is added—not even water—to dilute or alter the final spirit. That means every drop in the bottle is pure, uncut, and unfiltered—a real expression of the grape and the soil where it was grown. And with eight grape varieties allowed (from floral Italia to bold Quebranta), there's a full spectrum of styles to explore.
Some producers use only one grape (Pisco Puro), while others blend several (Pisco Acholado), and a special category—Mosto Verde—is made from partially fermented juice for a richer, more aromatic spirit.
A modern revival
Pisco is having a moment, and it’s long overdue. The global cocktail scene has rediscovered its potential, thanks to its versatility, smoothness, and ability to play well in both classic and modern recipes. Bartenders are reaching for it in place of gin, vodka, or even tequila when they want complexity without the burn.
Meanwhile, craft producers are pushing quality forward, focusing on organic farming, sustainable practices, and limited-batch releases that celebrate terroir and technique. It’s an exciting time to be into Pisco—especially if you're new to it.
What we carry at Ace Beverage
We’ve curated a selection that shows the breadth and beauty of this iconic spirit:
- Control Pisco – Clean, bright, and floral. A great entry point for the curious.
- Mistral 3-Year Pisco – Aged and elegant, with soft oak notes. Slightly outside the Peruvian style, but worth the detour.
- Macchu Pisco – Crafted from the Quebranta grape, earthy and rich, with a bold finish.
- Caravedo Mosto Verde Pisco – Luxurious and layered. Think creamy, aromatic, and ready for sipping.
Why we love it
Pisco is one of those bottles that starts conversations. It has history, place, and flavor—all bottled up into something totally unique. At Ace Beverage, we’re excited to share it with folks who might not have discovered it yet, and we love helping people find their favorite style.
Whether you’re mixing up a cocktail or just pouring a bit over ice to appreciate the craftsmanship, Pisco always shows up with character.
Final thoughts
It’s time more people got to know Pisco. It’s got the soul of a winemaker, the precision of a distiller, and the flair of a cocktail star. If you’ve never tried it, come by the shop—we’ll help you pick the perfect one to take home.
Cocktail suggestion: The Pisco Sour
Ingredients:
- 2 oz Pisco (we recommend Macchu Pisco or Caravedo Mosto Verde)
- 1 oz fresh lime juice
- 0.75 oz simple syrup
- 1 egg white
- Angostura bitters (for garnish)
Method:
- Add all ingredients (except bitters) to a shaker without ice.
- Shake vigorously to emulsify the egg white.
- Add ice and shake again.
- Strain into a chilled coupe glass.
- Add 2-3 drops of Angostura bitters on top of the foam.
Why it works: Bright, creamy, and just a little tangy—the Pisco Sour lets the spirit shine while staying endlessly drinkable.
