Pisco is a yellowish-to-amber coloured spirit produced in wine making regions of Peru and Chile from grapes. If distilled three times it will be colourless.

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.

Hand crafted from Moscatel / Muscat grapes, double (and triple for some) distilled, then, aged in French and American oak barrels (for Chilean pisco)...as a shot best chilled or perfect base with fresh fruit juices or sodas.