Peru Rail Meets Pisco: A Sensory Journey Through the Peruvian Andes

Along the rails of the Sacred Valley, where breathtaking landscapes intertwine with the ancient legacy of the Incas, a unique experience is born: PeruRail Meets Pisco. Aboard the exclusive Vistadome Observatory train, travelers not only enjoy panoramic views of mountains, rivers, and traditional Andean villages, but are also invited on a flavorful journey through the taste and cultural heritage of Peru.

During the journey between Ollantaytambo and Machu Picchu, passengers enjoy an elegant pisco tasting — Peru’s national spirit. Expert hosts share stories, production methods, and tasting notes of this iconic drink, while classic cocktails like the pisco sour and innovative signature creations are prepared live onboard, adding a flavorful and cultural touch to the scenic ride.

This experience can be chartered for special interest groups or incentive travel, offering an exclusive and culturally enriching atmosphere. With an observatory car open to the landscape and first-class amenities, PeruRail Meets Pisco is far more than just transportation — it’s a celebration of Peruvian identity on rails.

The History of Pisco: The Spirit of Peru in a Glass

Pisco is a grape-based spirit originating from Peru, with a history that dates back to the 16th century, following the arrival of the Spanish and the introduction of grapevines to South America. The first vineyards were cultivated in the Ica Valley, and over time, local producers began distilling wine to preserve it better, giving rise to the spirit we now know as pisco.

Its name comes from the port of Pisco, from where the beverage was exported. Additionally, "pisco" was also the Quechua name for the ancient potters of the region, who crafted the clay jars — known as botijas — used to store the liquor.



Unlike other distilled spirits, Peruvian pisco is produced in copper stills without the addition of water, which gives it exceptional purity and authenticity. It is recognized as a cultural heritage of Peru and stands as a proud symbol of the nation’s identity.

How is Peruvian pisco made?

Peruvian pisco is a 100% pure grape distillate, made without the addition of water or any other ingredients. Its production follows a strict process that highlights the product’s quality and authenticity:

Grape Selection
Only pisco grapes grown in authorized regions of Peru (Ica, Lima, Arequipa, Moquegua, and Tacna) are used. There are eight varieties, classified as aromatic and non-aromatic.

Harvest and Fermentation
The grapes are hand-harvested, gently pressed, and the resulting must is left to ferment naturally, without added sugars or chemical yeasts. The result is a young wine with low alcohol content.

Distillation
The wine is distilled in a single, continuous process (discontinuous distillation) using copper stills or falcas, with no cuts or blending. The result is pure pisco, with no water added and no alteration of its natural alcohol content (between 38% and 48%).

Resting
The pisco must rest for at least 3 months in inert containers (such as stainless steel or clay jars), without contact with wood, to stabilize its aromas and flavors.

Bottling

It is bottled directly, without dilution or aging, preserving its original purity. Each bottle reflects the unique character of the grape and the producer.

This process ensures that Peruvian pisco is an artisanal, authentic, and high-quality product, protected by its Designation of Origin and recognized as a national symbol.

Grape Varieties for Pisco

Non-Aromatic Grapes

These grapes produce piscos with drier, more structured profiles and delicate notes:

• Quebranta: The most iconic grape of Peruvian pisco. A native variety developed through local adaptation. Its pisco is dry, robust, and features notes of dried fruits.
• Negra Criolla: One of the first grape varieties brought by the Spanish. It yields a smooth, well-balanced pisco.
• Mollar: A red-skinned grape that produces a light and fruity pisco.
• Uvina: Native to southern Lima, this grape offers a bold personality with herbal notes.

Aromatic Grapes

These varieties produce highly fragrant piscos with floral and fruity flavors:

• Italia: Extremely aromatic, with notes of flowers and tropical fruits. Perfect for fresh and expressive piscos.
• Torontel: Known for its peach, rose, and citrus aromas.
• Moscatel: From the Muscat family, it produces sweet, fragrant piscos.
• Albilla: A refined and aromatic grape with soft, elegant flavors.



Each variety gives pisco a unique personality and can be used on its own (pisco puro) or blended (acholado).