PISCO ORIGIN

The Spanish colonizers' introduction of the grapevine to South America in the 1500s was crucial for the world's winemaking history. Its sole purpose was for wine production, and Peru had the privilege of becoming the first country in South America to produce wine. Later, due to its climate and rainfall pattern, the epicenter of wine production for the Viceroyalty of Peru became the Ica Valley.

However, in the 1600s, Spanish colonies’ wine was prohibited in various regions of the world. In response to these limitations, the ingenious Peruvian winemakers created a doable method to ship the wine disguised as vinegar. They started distilling ripened grapes and leftover wine, leading to the creation of a spirit as clear as water. This new drink became known as "agua ardiente" in multiple parts of Latin America. The drink quickly gained popularity across South America, to the point of it being considered to be a spiritual drink for its consumption in religious ceremonies and celebrations.

Agua ardiente was used to name a plethora of different distilled spirits in Latin America. Yet, the one made in the valley of Ica had distinct characteristics and flavor due to its core being the grape. As many distillers began experimenting with different grape varieties, distillation techniques, and aging processes, the drink would be known as "agua ardiente de Ica." In recognition of its unique taste and qualities, the drink was granted protected designation of origin status, which ensures its authenticity and quality. Later, agua ardiente de Ica transitioned to the name of Pisco, derived from the Quechua word "Pisku" meaning bird. One of the many theories regarding the name mentions how the drink's name derives from its distillation process being made in copper still in the shape of a bird. Regardless of the origin, the name became synonymous with a refined, high-quality drink from the South American region.