Grapes are harvested and destemmed and pressed then go through the alcoholic fermentation stage for a period of approximately 18 days. This juice produces a low-alcohol-content wine at roughly 8% to 10% ABV.
On to distillation. Peruvian pisco is distilled in gas-heated copper pot kettle stills, just like brandy, cognac or single malt production. The fermented grape low-alcohol-content wine results in a white spirit collected at its body from 38% ABV to 43% ABV.
Once distilled, it is then reposed. To achieve the final product, Peruvian pisco is not aged. Rather, it sits in repose for a minimum of three months in glass, stainless steel or copper tubs, or pisco jars–botijas, (never wooden barrels) that do not deprive it of its natural properties.
The last step is bottling. In Peru, nothing, not even water, is added to the final production of pisco. The alcohol proof when the spirit comes off the still is the proof it is bottled at. The pisco must be untainted and directly bottled.
(Thank you, Discoverpisco.com [http://discoverpisco.com/what-is-pisco]
Next week we will be showing you how to make a Pisco Sour! Stay tuned!
Soon to come, a video on how Pisco is made with tour