Follow up Video: Pisco Winery Tour: Vista Alegre

This was my first visit to a Pisco winery, Bodegas Vista Alegre is located near Ica, Peru.

They have 180 Hectares of land dedicated to the production of grapes that are later used not only for Pisco but also still dry wines such as Malbec, Tempranillo and Pinot Blanc.  This place may be better known for its production of SOL DE ICA Pisco brand.

For more information on Vista Alegre, please visit their website at

So what is Pisco Sour?

Pisco Sour is a cocktail made of Pisco, concentrated lemon juice, sugar and egg whites. In this combination, it is quite easy to drink, but be careful Pisco is known to creep up on first-time drinkers because most become quite inebriated in a short time due to its high alcohol percentage.

Here is a Epicurus recipe on how to make it:

1 egg white

2 1/2 ounces Pisco (Non-aromatic, Pure or Acholado)

1/2 ounce simple syrup (sugar water, 1 cup of each mixed)

3/4 ounce fresh lemon juice

Angostura Bitters

The classic preparation is shaken over ice, but it’s also made “frozen,” in a blender with crushed ice. When a pisco sour is poured into a glass (usually an old-fashioned cocktail glass), the egg white should make at least a half inch of foam on the top of the glass. The bitters are sprinkled on top of the foam. Sometimes sugar is placed around the rim of the glass for decoration.  Enjoy!

In this article about Pisco and Ica, I have drawn from numerous other articles and have cited the sources as such. Thank you.

Here you can see how Pisco is made in Puno, one of the highest cities of Peru, near Lake Tiricaca.  This is done in a restaurant so that you can see the differences in home style made with normal ingredients and another with original ingredients  found only in Peru such as Peruvian lemons.  

So how is Pisco made?

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,  []

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