In the language of ancient Perú
yanuq
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Pisco
Clear, fermented brandy obtained from grapes grown in the fertile valleys of Ica, 300 kms. South of Lima, Peru.
Named after the port of Pisco, from where it was shipped to Lima.
Pisco Puro:
Made from black Quebranta grapes. The result is a dry pisco.
Pisco Aromatico: Produced from Moscatel, Torontel or Italia grapes with an intensefruity aroma and flavor.
Pisco Acholado:
Blended Pisco made from a variety of grapes.
Pisco Mosto Verde:
Produced from grape juice which has not fermented completely keeping therefore some sugar content. It is the most expensive of all the Piscos.
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