HISTORY OF PISCO

The pisco grapes arrived peru in the 16th century from the canary islands to cuzco. But thanks to the climatic conditions of the valley of ica, it was there that began to expand the cultivation of black grapes which were brought by the spaniards during the conquest time. Today, that grape is known as Quebranta, one of the main grapes used for making pisco. 

At the end of the 16th century pisco began to be elaborated since the grapes used for making pisco are the nes thet aren't used for making wine. In he middle of the 17th century began the distribution and commerce of  this product along the Peruvian and the Chilean coast. 

In addition, it was exported to different ports of the Pacific and Europe, and it is estimated that at the end of the 18th century it represented the 90% of the production of Ica. At the present, pisco is elaborated in the departments of Lima, Arequipa, Tacna and Moquegua and is considered a flagship product of Peru.