Pisco History

Pisco is a grape liquor made of the distillation during the process of fermentation of the grape must (grape juice).  The areas where the Pisco is produced are located only in the coast of Peru in the areas of Lima, Ica, Arequipa, Moquegua and the valleys of Locumba, Sama and Caplina in Tacna.
The distilling was known by the highly developed Inca Civilization, probably before the IX Century, but the distilling of Pisco didn't exist until the arrival of the Spaniards who introduced Moscatel grapevines from Spain.
Various chroniclers like Huaman Poma de Ayala, Pedro Sarmiento de Gamboa, Fray Martin de Murua, Bernabe Cobo and Pedro Cieza de Leon talk about the existence of these areas, exclusively destined to the production of wines and liquors since the colonial days.  Miguel Cabello de Balboa wrote "Miscelaneas Antarticas" in 1586 and he mentions the southern coast of Peru, especifically the valleys of Ica Humay and Pisco.
In the XVII Century the Pisco was born as a result of the interaction of a rich vine-grower land and the technology developed in the area.  Its history is the blend of two cultures that are part of our national identity which is known here and abroad.
In the XVI Century Marquis Francisco de Caravantes brought grapes to Peru from the Canary Islands, Spain.  The chroniclers point out that the first vinification in South America was produced in the Marcahuasi Hacienda in Cusco.  Likewise, Mateo Atiquipa was known as the first "American Enologist".  However the wine yards spread out in the Valley of Ica due to its excellent weather conditions and the wine industry was highly developed.  ("Cronicas y Revelaciones", referring to the origin and qualities of Pisco, traditional beverage and cultural legacy of Peru.  Banco Latino 1990, 1a. Edicion, Lima.).

Since 1574 the Spaniards used the word Pisco to call a river, a village, and a port.  The place was an important center in the region for commercial traders, shipments of manure and silver were also sent to Spain from Pisco harbour.

Due to the success of the cultivation of the grapevines in these lands, the Peruvian Virreynato started to export wine to Spain, however this trade was prohibited in 1614 as a result of a claim made by the Spanish producers in order to avoid a dangerous competition.

As a result of this restriction the monks from the coastal haciendas intensified the production of the Peruvian spirit and this product quickly became a popular drink among the travelers because of its exclusive characteristics.

First notes in Peru referring to the fabrication of the grape spirit go back to the beginning of the XVII Century.  The renowned Peruvian historian, Lorenzo Huertas says:" We have found a document from 1613 that indicates the elaboration of the grape spirit in Ica.  This is one of the oldest dates that refer to the elaboration of this spirit not only in Peru but in America.

The referring document mentioned by Huertas is the "Willof Pedro Manuel, the Greek", inhabitant of the city of Ica who in his latest Will wrote that he had among his possessions, besides a "criolla" slave, thirty earthen jars full of brandy that held 30 bottles of this brandy, plus a big copper boiler to elaborate brandy with its canon cover, etc.

This is the oldest information found in Peru about the spirit.  But we have to take into account, as Huertas points out, although the Will was signed in 1613, these tools for production were used long before.

(Research by Dr. Lorenzo Huertas Vallejos, "Produccion de Vinos y sus Derivados en Ica, Siglos XVI y XVII, Lima, 1988).

The Will of the Greek from Ica already mentions 1613 the first "falca" and the first grapre spirit.  The original Will was found by the investigator Lorenzo Huertas in the "Archivo General de la Nacion, Lima; Protocolos Notariales de Ica, Pr.No.99 del Notario Francisco Nieto, 30 de abril de 1613". (From Cronicas y Relaciones).

It is also important to mention "El Diario del Peru" by Hugh S. Salvin that refers to the city of Pisco built a mile away from the ocean. It is built as all the other cities in Peru: a big plaza in the center and streets emerge in straight angles...This town is known for the elaboration of strong liquor named after the city.  The grape distilling takes place in the fields at the distance of five or six leagues towards the highlands.

Likewise, in the study "Testimonio del Peru" (1838-1842) by Johann Takob Von Tschudi mentions:  the small town of Pisco is located half a league away from a safe bay for ships to anchor… known for the exportation of its spirit…the grapes are of great quality, very juicy and very sweet.  Most of these grapes are used for the distilling of brandy, which is delicious.  All Peru and a great part of Chile obtain this spirit from the Valley of Ica.  The common spirit is called Pisco because it is shipped in this harbour (Cronicas y Relaciones).

The Peruvian great spirit Pisco rapidly gained prestige and its volumes of exportation grew significantly.  This is confirmed by the notes about the Maritimes trades with Peru in the XVII and XVIII Centuries.  We also find this information in the testimonies and stories of the different travelers of the XIX Century who tell about typical conditions of the valleys of Ica and Moquegua and the techniques developed by Peruvian craftmen, who made the containers, obtained a high quality product, which is now a symbol of tradition and pride.  As it has been confirmed the exportation of this Peruvian spirit was done by sea to different parts of the Colony through the port of Pisco.

However, there is another important additional fact to mention. The Peruvian spirit was stored in the famous earthen jars which had been made for a long time in this region and which were also called "Piskos". These two important facts credited how the product and its name were created.