Where Pisco is made
Peru is the cradle of pisco, there is no doubt about that. This brandy obtained exclusively from the distillation of fresh must of pisqueras grapes, is a product elaborated within the Peruvian territory, on the coast of the departments of Lima, Ica, Arequipa, Moquegua and the valleys of Locumba, Sama and Caplina in the department of Tacna. In January 1991, this long coastal strip of fertile valleys was officially recognized by the Peruvian government as a designation of origin. The standard states that products obtained by distilling must derived from the fermentation of fresh grapes shall be called’pisco’ only and exclusively in the coastal valleys of the Pisco regions. This means that any grape spirit prepared outside these territories, even if it is produced within the country, cannot be called’pisco’. Much less if the product is made outside Peruvian territory. Not even the pisco itself.