Peruvian and Chilean pisco are both traditional grape brandies that have been produced for centuries in their respective countries. While they share some similarities, there are several key differences between the two.
1. Distillation Process:
– Peruvian Pisco: Peruvian pisco is distilled only once, meaning that the fermented grape juice is distilled directly into a clear spirit without any further processing. It is also distilled to proof, meaning that it is not diluted with water or any other substances before bottling.
– Chilean Pisco: In Chile, pisco can be distilled multiple times, unlike the single distillation process in Peru. This allows for greater control over the final product, and some Chilean producers choose to distill their pisco to higher proofs before bottling.
2. Grape Varieties:
– Peruvian Pisco: Peruvian regulations strictly dictate the grape varieties that can be used to produce pisco. These include the aromatic Quebranta, Italia, Negra Criolla, Mollar, and Uvina grapes, as well as the non-aromatic Albilla, Moscatel, and Torontel grapes. Single varietal piscos are common in Peru, highlighting the unique characteristics of each grape variety.
– Chilean Pisco: In Chile, a wider range of grape varieties can be used to produce pisco, including Muscat, Pedro Ximenez, and Torontel, among others. This gives Chilean pisco a broader flavor profile and allows for more experimentation with different grape combinations.
3. Aging:
– Peruvian Pisco: Peruvian pisco is typically not aged in wood, as the regulations stipulate that it must be bottled within a certain timeframe after distillation. This preserves the fresh and fruity flavors of the grape distillate.
– Chilean Pisco: While some Chilean piscos are also bottled young, there is a category known as “aged” or “reservado” pisco that has been aged in wooden barrels for a minimum of 180 days. This aging imparts additional complexity and flavors to the spirit.
4. Proof:
– Peruvian Pisco: Peruvian pisco is bottled at its natural proof, meaning that it is not diluted with water or any other substances. This results in a spirit that can range from 38% to 48% alcohol by volume (ABV), depending on the grape variety and distillation process.
– Chilean Pisco: The proof of Chilean pisco can vary more widely, as it can be distilled to higher proofs and then diluted with water before bottling. This allows for greater flexibility in terms of alcohol content, and Chilean piscos can range from 30% to 48% ABV.
5. Cultural Significance:
– Peruvian Pisco: Pisco holds a special place in Peruvian culture, and it is considered a national drink. It is an integral part of Peruvian celebrations, such as the annual Pisco Sour Day, and is often used as a base for cocktails in Peru.
– Chilean Pisco: While pisco is also popular in Chile, it does not hold the same level of cultural significance as it does in Peru. Chilean pisco is often enjoyed neat or on the rocks, emphasizing the unique flavors of the spirit itself.
While both Peruvian and Chilean pisco are grape brandies, they differ in terms of the distillation process, grape varieties used, aging methods, proof, and cultural significance. These differences contribute to the unique characteristics and flavors of each type of pisco, making them distinct and enjoyable in their own right.