Designation of Origin

Genesis of Pisco Designation of Origin

In Chile’s Central Valley there was also a tradition of crafting artisanal spirits, which were usually distilled from wine residues (lees and marc), while piscos were made from aromatic white wines. In order to improve their sales, some merchants from Santiago, Valparaiso and Concepción, decided to disguise the local spirits with the famous name pisco, which generated a series of controversies and conflicts. Thus, at the 1872 Exhibition in Santiago, «piscos» were presented from various places such as Santiago, Chillán, San Felipe and Limache.

The producers of Norte Chico, through their representatives in the Chilean parliament, managed to make their voices heard and transmit their aspirations before the National State. The topic was discussed at the highest level. For many years, the Chilean government gathered information to seek a solution to the problem.

Finally, on May 15, 1931, then-President Carlos Ibáñez del Campo issued decree No. 181, delivering the Pisco Designation of Origin to the «brandy produced and bottled, in consumption units, within the country’s III and IV regions, made by wine distillation from the vine varieties, determined by Decree No. 521, planted in these regions».The central argument of decree 181 was the prestige and fame that the producers of Norte Chico had achieved, thanks to the effort to produce higher quality products over the years. Universal Exhibitions and trademark registrations helped to strengthen this fame, which facilitated the compilation of enough backgrounds to inform the limitation of pisco as Designation of Origin. From then on, only the name of pisco can be used for spirits made in the valleys of Copiapó, Huasco, Elqui, Limarí and later Choapa.

This is the story of how the first Designation of Origin of America was born.