Pisco: The Next Trend in Spirits alongside Mezcal?

In the world of spirits, few categories have seen a meteoric rise quite like mezcal. Once a niche product, mezcal has gained international acclaim for its artisanal production methods, smoky complexity, and cultural authenticity. As consumers increasingly seek out unique, craft spirits with a sense of place, another Latin American spirit is beginning to attract attention: pisco. Pisco is a grape-based brandy with deep historical roots in South America, primarily in Peru and Chile, both of which claim it as their national drink. While its international profile has long been overshadowed by tequila, rum, and more recently mezcal, pisco’s distinct flavor profile, versatility in cocktails, and artisanal production make it ripe for a renaissance.

What is Pisco?

Pisco is a distilled spirit made from fermented grape juice, with no additives or aging in wood, allowing the essence of the grapes to shine through. The result is a clear or lightly colored spirit with a smooth texture and floral, fruity aromatics. There are several varieties of pisco, depending on the grape varietals used. In Peru, for example, pisco must be made from specific grapes and distilled to proof—meaning water cannot be added post-distillation—ensuring a high-quality, authentic product. Chile’s version differs slightly in terms of regulations and production style, often allowing for a broader range of grapes and distillation methods. Both types offer a rich expression of their respective terroirs, making pisco not just a spirit but a reflection of regional identity.

As drinkers become more adventurous and discerning, they're gravitating toward spirits that offer a story, authenticity, and craftsmanship. Mezcal's success was fueled by its connection to tradition, local agriculture, and a production process rooted in generations of expertise. Pisco shares these qualities. It is often produced by small, family-run distilleries that emphasize traditional methods and sustainability. Moreover, the global cocktail scene is increasingly embracing pisco. The Pisco Sour, a classic South American cocktail, has become a favorite in high-end bars from New York to Tokyo. Mixologists appreciate pisco’s clean, fruity base, which plays well with a variety of ingredients, from citrus and herbs to bitter amari and floral syrups.

Despite its potential, pisco faces challenges. It lacks the mainstream recognition that tequila and mezcal now enjoy, and there's confusion among consumers about the differences between Peruvian and Chilean styles. Education and branding will be crucial to raising its profile. Still, pisco is starting to appear more frequently on cocktail menus and specialty spirit shops. If marketed strategically—highlighting its heritage, versatility, and artisanal nature—it could follow mezcal’s path from regional curiosity to global phenomenon.

In an era when authenticity and origin matter more than ever, pisco is poised to be the next spirit to capture the imagination of adventurous drinkers worldwide.