Origins of Pisco

Pisco is a style of brandy named after a city in Peru much like the style of wine called Port is named after a city in Portugal. The origins of Pisco style brandy probably go all the way back to the Moors who brought distilling technology with them to the Iberian Peninsula during their 3rd Caliphate. It was Spanish missionaries who brought this brandy style to the Americas. In New Mexico, Pisco style brandy was first made from native Mission/Muscat grapes in the early 1600s and used as a base for Angelica dessert wine. Today, Muscat grapes are the standard for Pisco style brandy.

There are two predominate styles of Pisco today loosely referred to the Peruvian and Chilean styles. While both countries proudly claim Pisco as their national drink the World Court has yet to decide which if any rightfully can. The main difference is that Peruvian style is unaged while Chilean style is aged in oak for two years. In the early 1800s Pisco production in South America was significantly diminished as distillers there opted to make rum instead. At that same time in New Mexico, gold was discovered and Pisco quickly became the most popular spirit in the Southwestern mining camps.

At Don Quixote our Pisco style brandy is made Chilean style…most because we like a slight oak finish on the brandy. We still use the native Mission/Muscat grape in our Pisco and like early Spanish Missionaries use our Pisco as a base for our Angelica dessert wine. Because we distill at altitude using a slow process in specially designed Alembic stills our Pisco style brandy is smooth, soft, and slightly sweet. We are proud to be the only distillery in North America producing this style of brandy that is so richly tied to our State’s history.