Pisco -

: Quebranta (the most common), Negra Criolla, Mollar, and Uvina. These tend to have more "structure" and flavors like toasted almonds or green apple.

: Italia, Torontel, Moscatel, and Albilla. These are prized for intense floral and fruity aromas like orange blossom and peach. How to Enjoy It While the Pisco Sour : Quebranta (the most common), Negra Criolla, Mollar,

: Generally more flexible in its production. It can be distilled multiple times, diluted with water, and is sometimes aged in wood, which can give it a yellowish or amber tint. The "Big 8" Pisco Grapes : Quebranta (the most common)

In Peru, only eight specific grape varieties are permitted for pisco production. They are generally split into two categories: diluted with water