Distilled Spirits – Brandy – Chilean Pisco

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Distilled Spirits – Brandy – Chilean Pisco

Chilean pisco is an alcoholic beverage from the brandy family that is produced in the Chilean regions of Atacama and Coquimbo. It is a grape-based distilled spirit made from certain varieties of Vitis vinifera grapes. Chilean pisco has a designation of origin and is recognized both in Chile and in other countries.

The origins of Chilean pisco date back to the 16th century during Spanish rule. Its production was established in the Kingdom of Chile in the 17th century, and nowadays it is part of Chilean gastronomy. Chile produces over 100 million liters of pisco per year and has an estimated per capita consumption of 2.2 liters annually. It is also an export product, with the United States, Argentina, and several European countries being its main destinations.

However, the use of the name “pisco” has generated controversy between Chile and Peru. Peru claims exclusivity over the term, arguing that it refers to the place where the beverage started being produced in their country during Spanish rule. On the other hand, Chile maintains that the name can be applied to the distilled beverage produced both in its territory and in Peru. Chile has a legally established designation of origin and has had a locality called “pisco” for eighty years.

Chile acknowledges that pisco may have been first produced in the Viceroyalty of Peru, but argues that the term has been used to designate grape-based spirits produced in both countries since colonial times. Therefore, Chile defends that the designation can be used by both countries as it is of a binational nature.
The history of Chilean pisco dates back to the pre-Columbian period when the valleys of Copiapó, Huasco, Elqui, Limarí, and Choapa were inhabited by indigenous agro-potter peoples. During the Inca domination in the 15th century, the Diaguitas were conquered by the Inca Empire, and the Copiapó culture merged with them. The Spanish began exploring and conquering Chilean territory in the 16th century, establishing vineyards in La Serena and Santiago in the 16th century. Wine and brandy production thrived in the area, especially in La Serena, which became an important center of winemaking.
In the 18th century, the wines and brandies of La Serena gained prestige in the markets of Chile and Peru. Pisco production intensified in the area, and the Society of Jesus also ventured into wine production. During this period, the grape-based spirit produced in the north-central region of Chile began to be called “pisco.”
In conclusion, Chilean pisco is a distilled alcoholic beverage made from grapes produced in the Chilean regions of Atacama and Coquimbo. It has a designation of origin and is recognized both in Chile and in other countries. Although there has been controversy with Peru over the use of the name “pisco,” Chile argues that the designation can be used by both countries. The history of Chilean pisco dates back to the colonial period when wine and brandy production thrived in the La Serena area and the surrounding valleys.

Distilled Spirits – Brandy – Pisco

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