Pisco

is a colorless or yellowish-to-amber colored brandy produced in winemaking regions

of Peru and Chile.[1] Made by distilling fermented grape juice into a high-proof spirit, it was
developed by 16th century Spanish settlers as an alternative to orujo, a pomace brandy
that was being imported from Spain.[2] It had the advantages of being produced from
abundant domestically grown fruit and reducing the volume of alcoholic beverages
transported to remote locations.[3]
Annual pisco production in 2013 reached 30 million litres in Chile and 9.5 million litres in
Peru.[4][5] Chile is also the main importer of Pisco from Peru: 34% of the Pisco produced in
Peru is exported to Chile.[6]