While the dispute over rightful ownership of the altercating spirit has only grown more contentious with time, there is no denying the distinction between the pisco produced in Peru and the aguardiente produced in Chile. Below is a quick reference to the production methods utilized in each respective country.
Peru
First Step is the vineyard and growth of grapes. Without a well grown grape there is no good pisco. Quebranta, Torontel, Moscatel, Italia, Albilla, Uvina and Negro Corriente grapes are used to achieve the different varieties of Peruvian pisco. An Acholado is also created by blending grape varietals together after distillation.
Second Step is fermentation. The grapes are cleaned, pressed and fermented for a period of approximately 18 days. This juice produces a low wine at roughly 8% to 10% ABV.
Third Step is distillation. Peruvian pisco, for instance, is distilled in gas heated copper pot kettle stills, just like brandy, cognac or single malt production. The fermented grape low wine results in a white spirit collected at its body from 38% ABV to 43% ABV.
Fourth Step is repose. 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 (never wooden barrels) that do not deprive it of its natural properties.
Fifth Step is bottling. In Peru, nothing is added to the final production of pisco, including water. 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 after the first distillation and repose.
Chile
First Step is to select the grape grown in the local vineyard. Chilean pisco can only contain Muscat, Pedro Jimenez and/or Torontel grape. Most of these products are a blend of the three varietals.
Second Step is fermentation. Much like its Peruvian counterpart, the spirit begins as a wine and is fermented for approximately 18 days.
Third Step is distillation. Chilean pisco is produced using column distillation, which purifies the alcohol to a very high proof (usually around 150 proof or 75% Alc/vol).
Fourth Step is aging. Most of the pisco in Chile is aged in wooden barrels.
Fifth Step is bottling. Due to the high alcohol content, the pisco producer dilutes the final product down to drinking strength, which is 40% ABV or 80 proof in Chile. Only then is it ready for consumption and packaging.
