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the art of pisco
Style | structure | soul
The oldest distilled spirit of the new world, Pisco carries a heritage in Peru that dates back to the 16th century. Born from a land as much as a culture, Pisco represents heritage, culture, and the terroir that carries with it the soul of the Peruvian landscape.
Understanding Pisco
single ingredient | Spirit of peru
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What Makes Pisco Unique?
Categorized as a grape / wine spirit, Pisco is one of the world’s few spirits distilled entirely from freshly fermented must (young wine).
Remarkably, our Pisco is crafted from a single ingredient: the grape. Nature's complete formula, it provides the sugar, wild yeast, and water; requiring nothing more than our disciplined touch. This rare practice preserves the grape’s natural character, yielding a spirit defined by its purity and authenticity.
Yanquiza Pisco honors this heritage through a disciplined, single-estate philosophy: our estate grapes undergo natural, open-air fermentation with native wild yeast before a single distillation to proof. Born in the unique microclimate of the Ocucaje Desert valley, this patient approach yields a vibrant, elegant spirit that reflects the sun-baked soils and resilient vines of our ancestral home.
THE styles
Pure Expressions | Masterful Blend
The Art of Pisco is expressed through three distinct styles. First and foremost defined by the grape varietal from which it is crafted. Its character is then shaped by fermentation and the distillation process. Each style reflects a distinct approach to the must, resulting in unique structure, texture, and aromatic profile.
Puro
Singular Essence | Dry Fermentation
Puro is distilled from a fully fermented dry must made from a single grape variety. Fermentation is allowed to complete before distillation, producing a spirit of remarkable clarity, structure, and depth.
Mosto Verde
Velvety Signature | Partial Fermentation
A velvet-textured expression from the partially fermented must of a single varietal. Fermentation is halted before completion, leaving a portion of natural sugars present at distillation. This yields greater textural richness, aromatic intensity, and palate weight.
acholado
Art of the Blend | The Masters Touch
Acholado is produced from a blend of grape varieties. Where the Master Distiller’s intuition takes center stage. By meticulously marrying different grape varieties, a layered, multi-dimensional spirit achieves a greater breadth and complexity.
THE gRAPES
varietal integrity | soul of the land
The heart of Pisco is defined by eight noble grape varieties, each contributing a unique character to the Spirit.
foundational Varieties
Structure | Texture | Depth
aromatic Varieties
Essence | Frangance | Bouquet
Significant Milestones
1540
The first grapevine was planted in Peru by Spanish settlers.
1587
First evidence of Pisco over a dispute was documented in Ica, Peru.
1613
The first evidence of Pisco production by Pedro Manuel “El Griego” in Ica.
1700
Pisco overtook wine production in Peru, capturing global attention.
1870
Pisco gains international notoriety and was the most fashionable drink in San Franciso.
1930
The first family vineyard is planted in the hamlet of Yanquiza.
1991
Peru establishes the Denomination of Origin for Pisco.
1994
Don Jesus Hernandez officially founded Bodega Yanquiza, upholding the family’s heritage.
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