The first stock, according to Father Bernabé Cobo, reached peru with Hernando de Montenegro, but Inca Garcilaso de la Vega insists that is was Francisco de Cervantes who brought them into the country. The fact is that grapevines flourished during the Viceregal period and that zones like Ica and Moquegua became important wine and pisco production center.

The grape brandy, or (aguardiente) that began to be produced was baptized (pisco) not only in honor of its birthplace, but because the clay jars used tho store it wer known as "Piscos".

By 1630, Pisco was all ready an export product, chipped in clay jars from the bays of San Nicolas and Caballas to Central America.

Toward 1791, it was being sold in Valparaiso, Valdivia and Concepción, with the Pisco exported via the Arequipa intendancy, to be found in the Viseroyalty of Buenos Aires.

Pisco has long been a part of the daily life of Peruvians the crative use of made Pisco by the dwellers of these lands is reflected in the array of cocktails that are prepared with "pure grape" Pisco as their basic ingredient the Pisco Sour is the crown jewel and its fame has espread billon the country's boundaries. ¡PISCO IS PERUVIAN!