Natural form

Pisco in a clear glass bottle showing its characteristic colorless to pale straw appearance.

Shows the defining visual trait — clarity and color — that distinguishes pisco from aged spirits.

Beverages

Pisco

Fragrant South American grape brandy for the pisco sour

A clear grape brandy from Peru and Chile, pisco is floral and grappa-like — the bright heart of a frothy pisco sour. Keep the bottle at room temperature.

Pisco is a clear grape brandy from Peru and Chile, distilled from wine and — in the Peruvian tradition — never aged in wood, so it keeps the bright, floral, fruity character of the grapes themselves. Depending on the grape (aromatic Muscat-types versus non-aromatic Quebranta), it ranges from intensely perfumed and grapey to clean and structured. Its signature role is the Pisco Sour, where it meets lime, egg white, and bitters. In cooking, pisco's fresh fruitiness brightens ceviche, fruit macerations, and pan sauces for seafood, behaving like a more aromatic, un-oaked brandy.

Measured in: ml
Storage: Room Temperature

Find it in

Beverages

Types & varieties

Aromatic (Italia/Torontel)

Intensely floral and grapey

Quebranta (non-aromatic)

Clean, structured — versatile

Acholado

A blend of grape types

How to use in cooking

Pisco's clean grape aroma flatters seafood — a splash in a leche de tigre or a quick reduction for fish carries floral lift. It macerates fruit beautifully and adds aromatic warmth to sorbets and custards. Because it's unaged, it stays bright rather than oaky, so use it where you want freshness rather than caramel depth.

How to choose

Aromatic piscos (from Italia, Moscatel, Torontel grapes) are intensely floral — great for desserts and fruit. Non-aromatic (Quebranta) is cleaner and more versatile for savory cooking and the classic sour. Peruvian pisco is always unaged; some Chilean piscos see oak.

Common uses

Brighten ceviche and leche de tigreReduce into a seafood pan sauceMacerate stone fruit and grapesFlavor sorbets and custardsMake a Pisco Sour reduction glazeDeglaze for a light fish sauce