Pisco is heir to a centuries-old tradition of distillation. In its production, history and modernity coexist, always maintaining the highest standards of production quality, whether from a small boutique distillery, or a large company. These standards revolve around two important elements: the Pisco Designation of Origin and the raw materials used in its elaboration.
The Pisco Designation of Origin accounts for the factors and characteristics that make the distillate a product closely linked to the geographical and cultural conditions of the transversal valleys of Copiapó, Huasco, Elqui, Limarí, and Choapa. Together with this are the pisco grapes, which arose thanks to the coexistence of various grape strains, which in these fertile soils were giving life to new varieties, unique and endemic.
In Chile, there are about 10 thousand hectares of pisco grapes and most of them are Pink, Alexandria and Austria Muscat, Torontel, and Pedro Jiménez. There are also other varieties of pisco grapes, less used: Moscatel Temprana, Amarilla, Canelli, Frontignan, Ham- burg, Negra, Orange, and Chaselas Musque Vrai. These grapes grow at the foot of the desert, with cold nights and lots of sun, which allows them to concentrate a high level of sugar in their grains.
To make a single bottle of pisco you need approximately 3.5 kilos of pisco grapes, months of work, and dedication of almost 3,000 producers. Thus, each bottle of pisco is the result of the effort of thousands of small and medium-sized producers.
The pisco industry maintains the strict quality standards delimited by Decree 181. This is how our pisco, its production process, geographical specifications, and especially its name, are protected by law.
Terroir: A Set of factors that involve a geographical area, characteristic soil, weather conditions, flora, as well as the influence of man in this space and his techniques to elaborate a unique product, impossible to reproduce in the same way, elsewhere in the World.