Pisco is a yellowish-to-amber coloured spirit produced in wine making regions of Peru and Chile from grapes. Hand crafted from Moscatel / Muscat grapes, double (and triple for some) distilled, then, aged in French and American oak barrels (for Chilean pisco).

Made originally by distilling fermented grape juice into a high-proof spirit in clay pots, it was developed by 16th century Spanish settlers as an alternative to orujo, a type of brandy / cognac that was being imported from Spain. It had the advantages of being produced from abundant domestically grown fruit and reducing the volume of alcoholic beverages transported to remote locations. There was a huge export market to the west coast of the US until the great fire in California, and Asia until the last Spanish trading ships stopped sailing in the early 19th century to the Philippines where trade took place with the whole Asian continent.

Alto Del Carmen (ADC), a premium multiple gold medal winner with high world wide demand and with an entirely hand made production.

Annual pisco production in 2013 reached 30 million litres in Chile and 9.5 million litres in Peru.

Delicious chilled as a shot or a perfect base with fresh fruit juices or sodas.