Pisco is a colorless or yellowish-to-amber colored grape brandy produced in winemaking regions of Peru. Made by distilling fermented grape juice into a high-proof spirit, it was developed by 16th century Spanish settlers as an alternative to orujo, a pomace brandy that was being imported from Spain. It had the advantages of being produced from abundant domestically grown fruit and reducing the volume of alcoholic beverages transported to remote locations.
Annual pisco production in 2013 was 9.5 million liters in Peru, Lima e Ica are the areas of highest production of pisco, represent more than 80%.Followed Arequipa, Moquegua y Tacna.
The oldest use of the word pisco to denote Peruvian aguardiente dates from 1764. The beverage may have acquired its Quechua name from the Peruvian town of Pisco once an important colonial port for the exportation of viticultural products, located on the coast of Peru in the valley of Pisco. From there, "Aguardiente de Pisco" was exported to Europe, especially Spain, where the beverage's name was abbreviated to "Pisco"