01什麼是 Pisco？What is Pisco?
Pisco 是一種以葡萄釀造後蒸餾而成的白蘭地，主要產於秘魯與智利。16 世紀西班牙人把葡萄藤帶到南美洲，當地人用葡萄酒蒸餾出烈酒，並透過秘魯南部的 Pisco 港運往各地，這個名字也就流傳下來。和一般白蘭地最大的不同是，秘魯 Pisco 不進橡木桶，所以酒色透明，保留了葡萄本身的花果香氣，非常適合用來調酒。
Pisco is a grape brandy made by distilling fermented grape juice, produced mainly in Peru and Chile. Spanish settlers brought vines to South America in the 16th century; the spirit was shipped from the port of Pisco in southern Peru, which gave it its name. Unlike most brandies, Peruvian Pisco never touches oak, so it stays crystal-clear and keeps the fresh fruit and floral character of the grape — which makes it a superb cocktail base.
02秘魯 Pisco 的規範Rules for Peruvian Pisco
秘魯 Pisco 受「原產地名稱保護（D.O.）」規範，規定相當嚴格：
- 產區：只能在 Lima、Ica、Arequipa、Moquegua 以及 Tacna 的部分河谷生產。
- 只蒸餾一次，而且要直接蒸餾到裝瓶酒精度，不能加水稀釋。
- 不能加任何東西：不加水、糖、色素或香料。
- 不能接觸木桶，蒸餾後至少靜置 3 個月（使用不鏽鋼、玻璃等不影響風味的容器）。
- 只能使用規定的 8 種葡萄品種。
也就是說，每一瓶秘魯 Pisco 都是「一次蒸餾、原汁原味」，一瓶酒需要用到大量葡萄。
Peruvian Pisco is protected by a Denomination of Origin with strict rules:
- Region: only Lima, Ica, Arequipa, Moquegua and certain valleys of Tacna.
- Single distillation, distilled straight to bottling proof — no water added.
- Nothing added: no water, sugar, colouring or flavouring.
- No wood. It must rest at least 3 months in inert vessels (stainless steel, glass, etc.).
- Only the 8 permitted grape varieties may be used.
Every bottle is a single, unadulterated distillate — and it takes a lot of grapes to make one.
03Pisco 的分類How Pisco Is Classified
左：Pisco Portón（Mosto Verde） 右：Pisco La Caravedo（Puro）Left: Pisco Portón (Mosto Verde) · Right: Pisco La Caravedo (Puro)
Pisco 可以從兩個角度來分類：發酵程度，以及使用的葡萄。
Pisco can be classified in two ways: by fermentation and by grapes used.
依發酵程度By fermentation
完全發酵Fully fermented
葡萄汁完全發酵、糖分都轉成酒精後才蒸餾。風味乾淨俐落，充分展現葡萄本身的個性，是最經典的 Pisco。
Distilled after the grape must has fully fermented and all sugar has become alcohol. Clean and precise, showing the grape’s true character — the classic Pisco.
半發酵Semi-fermented
在葡萄汁發酵到一半、還保有部分糖分時就蒸餾，口感更圓潤絲滑、香氣更豐富。需要更多葡萄，通常是最高級的類型。
Distilled halfway through fermentation while some sugar remains, giving a rounder, silkier texture and richer aroma. Needs more grapes; usually the premium style.
依使用的葡萄By grapes used
多品種混釀Blend
混合兩種以上的葡萄，兼具結構與香氣，平衡好用，是吧台上很萬用的選擇。
提醒：Puro 和 Mosto Verde 都可以做成 Acholado。
A blend of two or more varieties, balancing body and aroma — a versatile workhorse behind the bar.
Note: both Puro and Mosto Verde can be made as an Acholado.
04八種葡萄品種The Eight Grapes
秘魯 Pisco 的葡萄分成兩大類：非芳香型（風味較內斂、結構紮實）與芳香型（花香果香明顯）。
Grapes fall into two families: non-aromatic (restrained, structured) and aromatic (floral, fruity).
風味內斂、結構紮實，是 Pisco 的骨架Restrained and structured — the backbone of Pisco
- Quebranta秘魯最具代表性的品種，結構紮實，帶有青香蕉、堅果與泥土調性Peru’s signature grape; firm body, green banana, nutty and earthy notes
- Negra Criolla風味柔和，帶乾燥果實與葡萄乾感Soft, with dried-fruit and raisin notes
- Mollar果香清淡，口感圓潤Light fruit, round palate
- Uvina產量稀少，帶草本與橄欖般的鹹香調性Rare; herbal, olive-like savoury notes
花香、果香明顯，香氣奔放Floral and fruity, with expressive aromas
- Italia花香明亮，帶葡萄柚、柑橘與白花香氣Bright and floral; grapefruit, citrus, white flowers
- Torontel香氣最濃郁的品種之一，帶熱帶水果與花香One of the most perfumed; tropical fruit and blossoms
- Moscatel麝香葡萄香、蜂蜜與橙花Muscat grape, honey, orange blossom
- Albilla香氣細緻，帶青蘋果與柑橘皮Delicate; green apple and citrus peel
05秘魯 Pisco vs. 智利 PiscoPeruvian vs. Chilean Pisco
| 秘魯Peru | 智利Chile | |
|---|---|---|
| 蒸餾Distillation | 只蒸餾一次，直接到裝瓶酒精度Single, straight to proof | 可多次蒸餾Multiple allowed |
| 加水Water | 不可Not allowed | 可加水調整酒精度Allowed |
| 木桶Wood | 不可Not allowed | 可以木桶陳年Ageing in wood allowed |
| 葡萄Grapes | 規定的 8 個品種8 permitted varieties | 以麝香（Muscat）家族為主Mainly Muscat family |
| 產區Region | Lima, Ica, Arequipa, Moquegua, Tacna | Atacama, Coquimbo |
06品牌介紹Our Brands
07經典 Pisco 調酒Classic Pisco Cocktails
Pisco Punch
Pisco Punch（Pisco 賓治）被視為史上第一杯 Pisco 調酒。19 世紀中期加州淘金熱時，Pisco 隨著商船從秘魯運到舊金山，很快成為當地酒吧最受歡迎的烈酒之一。
這杯賓治誕生於舊金山的 Bank Exchange 酒吧，後來由酒吧老闆 Duncan Nicol 發揚光大，在 19 世紀末風靡全城，據說作家吉卜林（Rudyard Kipling）也曾寫文章讚美它。Nicol 一直把酒譜當作祕密，美國禁酒令實施後酒吧關門，原始配方也跟著失傳。
今天流傳的版本，是根據 Nicol 的員工 John Lannes 留下的描述重建：以 Pisco 為基底，加入鳳梨糖漿與新鮮檸檬汁，口感清爽、帶有熱帶果香。
The Pisco Punch is regarded as the first Pisco cocktail. During the California Gold Rush in the mid-1800s, Pisco arrived in San Francisco on ships from Peru and quickly became one of the city’s favourite spirits.
The punch was born at San Francisco’s Bank Exchange saloon and made famous by its owner, Duncan Nicol, becoming the toast of the town in the late 19th century — Rudyard Kipling is said to have written in its praise. Nicol guarded the recipe closely; when Prohibition closed the bar, the original formula was lost.
Today’s version is reconstructed from the account of Nicol’s employee John Lannes: Pisco with pineapple syrup and fresh lemon juice — bright, with a tropical fruit lift.
材料Ingredients
- Pisco60ml
- 鳳梨糖漿Pineapple syrup25ml
- 新鮮檸檬汁Fresh lemon juice20ml
做法Method
- 所有材料加冰搖盪 10–12 秒Shake all ingredients with ice for 10–12 seconds
- 濾入放有大冰塊的威士忌杯Strain into a rocks glass over a large ice cube
- 在杯緣放上鳳梨塊裝飾Garnish with a pineapple chunk on the rim
Pisco Sour
秘魯的國民調酒，1920 年代誕生於利馬的 Morris' Bar。秘魯每年 2 月的第一個星期六是「Pisco Sour 日」。
Peru’s national cocktail, born at Morris’ Bar in Lima in the 1920s. Peru celebrates Pisco Sour Day on the first Saturday of February.
材料Ingredients
- Pisco60ml
- 新鮮萊姆汁Fresh lime juice30ml
- 糖漿 1:1Simple syrup 1:120ml
- 蛋白Egg white1 顆1
- 安格仕苦精Angostura bitters3 滴3 drops
做法Method
- 苦精以外的材料倒入雪克杯，不加冰先乾搖 10 秒，把蛋白打發Dry shake everything except the bitters for 10 seconds to whip the egg white
- 加冰再搖盪 12 秒Add ice and shake again for 12 seconds
- 雙重過濾倒入冰鎮的淺碟杯Double strain into a chilled coupe
- 在泡沫上滴 3 滴苦精點綴Finish with 3 drops of bitters on the foam
Chilcano
秘魯人最日常的 Pisco Buck，清爽好喝。
Peru’s everyday Pisco Buck — light and refreshing.
材料Ingredients
- Pisco50ml
- 新鮮萊姆汁Fresh lime juice15ml
- 薑汁汽水Ginger ale120ml
- 安格仕苦精Angostura bitters2 dash
做法Method
- 高球杯裝滿冰塊Fill a highball glass with ice
- 倒入 Pisco 與萊姆汁Add the Pisco and lime juice
- 補滿薑汁汽水，輕輕攪拌一圈Top with ginger ale and stir gently once
- 滴上苦精，在杯緣放綠檸檬角Dash the bitters and garnish with a lime wedge
El Capitán
Pisco 與甜香艾酒攪拌而成，像是秘魯版的曼哈頓。據說誕生於 20 世紀初的秘魯南部高原，駐守當地的上尉們用它來暖身，因此得名「El Capitán（上尉）」。
Pisco stirred with sweet vermouth — Peru’s answer to the Manhattan. Legend has it that it was born in the southern Andean highlands in the early 1900s, where army captains drank it to keep warm — hence “El Capitán”.
材料Ingredients
- Pisco45ml
- 甜香艾酒Sweet vermouth45ml
- 安格仕苦精Angostura bitters1 dash
做法Method
- 所有材料倒入攪拌杯，加冰Add all ingredients to a mixing glass with ice
- 攪拌 20–30 秒至充分冰鎮Stir for 20–30 seconds until well chilled
- 濾入冰鎮的香檳碗形杯Strain into a chilled champagne saucer
- 以酒籤串一顆橄欖裝飾Garnish with an olive on a pick
08吧台使用建議Tips Behind the Bar
- 水果酸甜類：Quebranta 或 Acholado 結構夠，能撐住酸甜與水果風味。
- 長飲與氣泡類：Italia、Torontel 等芳香型品種，香氣在氣泡中最能展現。
- 短飲、純飲：Mosto Verde 口感圓潤，適合 Capitán 這類以酒為主的調酒，或常溫純飲。
- Fruity sweet & sour: Quebranta or Acholado has the backbone to carry sweet-sour and fruit flavours.
- Long drinks & sparkling: aromatic grapes like Italia or Torontel shine with bubbles.
- Short drinks & neat: Mosto Verde’s silky texture suits spirit-forward drinks like the Capitán, or sipping neat.