Briefly summarize the main differences between Peruvian pisco and Chilean pisco, Singani and Grappa

[Pisco Certificate]

Discussion

[marius didier brunet watanabe]

Peruvian Pisco – distilled to proof & single distillation – no water added

Singani – moscatel grape only

Chilean Pisco – can be aged – caramel color – can be distilled more than once

Grappa – made out of pomace

[John Douglass]

Chilean Brandy – basically barrel aged grape vodka: distilled to well over proof, watered down, then spends time in wood casks. Two regions, 5 grapes are common though 13 are allowed.

Singani – made a high altitude from just one grape varietal, distilled to proof, has 4 levels of quality classifications, can include or not include pomace.

Grappa – from pomace, made from any Italian grape in Italy, the Italian part of Switzerland, or San Martino. Can be barrel aged, or not, there is no minimum resting period.

Peruvian Pisco – made in 1 of 5 regions. Can be single varietal (puro) or a blend (acholado) or a mosto verde that halts fermentation to carry sugar into distillation. Must rest 3 mo in neutral vessels, no water is added at any point, can be 38-48% abv. Grapes are grown at lower altitudes (2000 meters or lower.)