CHILEAN PISCO AND PERUVIAN PISCO (PISCO DE PERU) ARE COMPLETELY DIFFERENT
The varieties of Pisco grapes used, the composition of the soils on which the grapes grow, as well as the manufacturing methods used in the production of Pisco in both countries result in great differences between Chilean and Peruvian Pisco.
In order to protect the quality of Peruvian pisco, the Peruvian government has enacted strict laws that regulate the production of pisco in Peru and preserve the high quality.
CHILEAN PISCO IS USUALLY PRODUCED FOR THE MASS MARKET USING INDUSTRIAL PROCESSES
Chilean pisco is usually produced by the continuous distillation process in rectification columns. This industrial process for the production of Chilean Pisco is designed for the most cost-effective production of large quantities of Pisco. Unfortunately, however, this is also accompanied by a loss of the essential aroma components of pisco.
In contrast to Peruvian pisco, Chilean pisco can be further processed after distillation, such as adding sugar, glycerine or water to the pisco before bottling.
Also in Chile the taste enrichment of the distilled Piscos by barrel storage is allowed. An industrially produced Pisco can thereby gain a wood flavor. However, this taste is no longer necessarily related to the actual grape-based spirit Pisco. Unfortunately, the complex and delicate fruity grape aroma of a pisco is mostly overshadowed by the too strong wood notes.
PERU VALUES HIGH PISCO QUALITY
At Pisco from Peru, however, these further processing is explicitly prohibited. Peruvian Pisco is subject to a law which is unique in its form and ensures the constant high quality of the Pisco produced in Peru.