There are many categories of Pisco, reflecting the incredible diversity of the category, and richness of this spirit. In addition one category in one country may mean something different in another. So check out the definitive guide of taste and impress your bartender ?
In Peru pisco puro is limited only to the districts of Lunahuaná, Pacarán, and Zúñiga, in the province of Cañete, near Lima. In all these cases pisco is named “pisco puro” (pure pisco) followed by the name of the grape used.
In Chile, Pisco Puro also refers to non aromatic grapes are used made from a single variety of grape, mostly Quebranta, although Mollar or Common Black can be used; however, no blending between varieties is accepted (“pure” pisco should contain only one variety of grape).
In Peru only, pisco ciuvre refers to pisco made from quebranta, quebranta mollar or negra corriente (criolla).
If acholado (Multivarietal) Pisco refers to a blend from the must of several varieties of grapes both in Peru and Chili. This kind of pisco combines a great structure of an aromatic pisco with the palate of a non-aromatic pisco. The most popular varieties are Muscat, Albilla, and Italia. Italia based pisco are full of flagrant green apple and edelflower character. It is often said that they are the best way to start with pisco.
Pisco mosto verde
This type of pisco is made with fresh grape juices that have not been totally fermented. The juice is distilled before all the sugar has been transformed into alcohol which is why it requires a larger amount of grapes per liter of pisco, making it a more expensive product. It is a subtle and fine pisco with full body.
If aromatica in Chile, it refers to a pisco made from Muscat or Muscat-derived grape varieties, and also from Albilla, Italia and Torontel grape varieties; the pisco should only contain one variety of grape in any production lot and only an aromatic one.
There is another classification in Chile, this time not by styles and flavours but by alcohol degree :
– Pisco Corriente o Tradicional, 30% to 35% (60 to 70 proof)
– Pisco Especial, 35% to 40% (70 to 80 proof)
– Pisco Reservado, 40% (80 proof)
– Gran Pisco, 43% or more (86 or more proof)