Pisco: The Most Controversial Latin American Spirit

PLUS: The Agave Social Club Launches

Author

Luiz Fernandes
August 23, 2024

Hello everyone! After a break last week we are back. Sorry about that, we had gone 23 weeks in a row with a Newsletter every Friday, but last week I was on vacation and just did not want to do any work to fully disconnect and recharge. But we are back today! Hope you are all having a wonderful end of your summer.
- Lui.

Pisco: The Controversial Latin American Spirit

Pisco is a bit of a cult favorite among bartenders, but it's also surrounded by a bit of controversy. Stringent regulations and restrictions surrounding Pisco production contribute to its reputation as a high-quality spirit. It's incredibly clean and versatile, often used as a substitute for vodka in various cocktails.

The Pisco Sour, the Pisco Punch and the Chilcano are just some of the popular cocktails you may have heard of using this spirit. It is one of my favorite spirits to drink and use in cocktails, so I wanted to do a little deep dive into what it is!

So what is Pisco exactly? 

It's a spirit made by distilling grapes, making it very close to a brandy. The controversy stems from the fact that both Peru and Chile claim Pisco as their own, each with its own Designation of Origin, while neither recognizes that the other can produce it.

The history is a bit murky, as both countries were once part of the same region. Pisco was originally made in the Viceroyalty of Peru, a region that encompassed modern-day Peru, Chile and Bolivia. After gaining independence, Peru and Chile argued over who could claim Pisco as their national spirit, a fight that continues on to this day. Interestingly, Bolivia has its own grape distillate called Singani, but they've wisely stayed out of the Pisco feud, even though it does share a few similarities!

The Two General Categories of Pisco.

There are two main categories of Pisco: Peruvian and Chilean. Peruvian Pisco is a bit more traditional and uses a specific production method. Grapes used for Peruvian Pisco can only be grown in certain regions and there are only eight grape varieties allowed. Chilean Pisco, on the other hand, allows more flexibility in terms of grape varietals and aging.

For the remainder of this article, well be focusing on Peruvian Piscos.

Peruvian Pisco can be made from 8 grape varietals, it can only be distilled once, it cannot be cut with water like almost every other spirit and it cannot be aged in wood at all. Basically they get one crack at making it, and so it better be good. This places immense importance on the quality of the grapes used and the skill of the distiller.

Peruvian Pisco's origins are deeply rooted in its terroir. It can only be produced in five specific coastal regions of Peru. These regions boast the perfect combination of climate and terrain for cultivating the grapes essential for Pisco production. The dry, desert-like conditions concentrate the sugars in the grapes, making them ideal for fermentation and the subsequent distillation into Pisco.

Classifications of Pisco

There are three distinct classifications of Peruvian Pisco: Puro, Acholado, and Mosto Verde.

  • Puro Piscos are the most common and are made from a single grape variety.

  • Acholado Piscos, on the other hand, are a delightful blend of two or more grape varieties.

  • Mosto Verde a unique category where the grapes are distilled before they've fully fermented. This results in Piscos with intriguing and somewhat funky flavor profiles.

Brands of Pisco I love to use:

  • Suyo Pisco: A relative new brand of Pisco that i am absolutely loving everything they are doing. They are pushing the bounds of Pisco in a modern way and are championing this incredible spirit.

  • Macchu Pisco: One of the Pisco brands i’ve used the most in my career. A quality Quebranta Pisco which sings in cocktails. Their Acholado is also a favorite of mine, La Diablada.

  • Piscologia: Another incredible producer of Pisco, and one that i thoroughly enjoy as well.

I have made a few videos featuring Pisco cocktails that you can make here and this one too. Heck i even have a whole playlist dedicated to Pisco on YouTube

The Agave Social Club Launches!

So recently my good friend Doug, from the Agave Social Club (hey that kind of rhymes) actually launched his agave social club. If you have seen some of my travel vlogs and videos, you might’ve seen Doug. He runs a very insightful podcast about all things tequila and agave, where he does interviews with tequila producers, master distillers, and others in the industry and he really gets into the nitty gritty of tequila production. The guy knows his stuff.

If you like my content on tequila or agave spirits, you really need to check out his podcast and also his other content and social media. He is a wonderful guy who really champions agave spirits and provides some incredible insight.

AND! A lot of people ask me where I get my Tequila tasting glasses from, and I actually got it from the Agave Social Club. And the only way to get one is to join the Club.

The Agave Social Club isn't just a membership, it's an immersive journey into the heart of agave spirits. As a member, you'll join a passionate community of like-minded individuals, gaining access to exclusive benefits that will elevate your agave experience:

  • Deeper Knowledge: Expand your agave expertise through members-only virtual "Sip Sessions" featuring special guests, behind-the-scenes distillery tours, and insights from industry leaders.

  • First Access: Never miss out on the exceptional with advanced notice and priority access to limited-edition Single Barrel releases, carefully selected for their remarkable quality and flavor.

  • Exclusive Merchandise: Showcase your discerning taste with unique, high-quality merchandise designed exclusively for the Club. From coveted custom Glencairn glasses to stylish apparel, you'll embody the spirit of the community.

  • And so much more to come.

Whether you're a seasoned connoisseur or simply curious about the world of agave, the Agave Social Club offers a wealth of opportunities to connect, learn, and celebrate the spirit.

BTW I did not get paid to share this and will not make anything off of this. I just wanted to share an incredible project from a buddy that I think so many of you might benefit from. A lot of you ask me specifically to get into the nitty gritty of brands and down into the details of tequila and its just not something I do, especially when Doug does it so much better than I ever could.

Best Video I’ve seen this week:

As a Brazilian, who owns a Brazilian & Latin American inspired bar (and is gearing up to open a 2nd…. but shh…. dont tell anyone yet) This cocktail was incredible.

Miguel not only crushes it with the cocktail, but the aesthetics of his videos make me so ashamed. They are so professional and so incredible looking.

But back to the cocktail, Sweetened Condensed Milk really shouldn’t work in a cocktail but boy oh boy does it. Anyway, go follow Miguel, you lazy bastards.

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