Pico is the signature spirit of Peru; a brandy distilled from wine grapes, it is categorized as an aguardiente. More than seven million liters is produced annually in the country.

It is distilled in copper pot stills, as in the method of single malt Scotch. Several types of grapes can be used to produce pisco; for the aromatic type (aromatica), the Muscat grape is used, while the acholado version is made from the must of several grapes.

Pure pisco, made from the Quebranta grape, is generally sipped neat, while other versions are generally used as the base for the famed Pisco sour cocktail; a few examples can also be used as a digestif. Pisco is exported in many markets, including the US; prices run from $20 up to $40 a bottle.

There are also a few premium rums produced in Peru as well; some are aged as long as 18 years and are of exceptional quality, with notes of coconut, baking spices and herbs.