Over time, the spirit started to make a name for itself in its own right. From passing, through necessity, into and out of the port of Pisco, it found itself a name. Chilean distilleries are grouped into two categories, based on aromatic expressiveness: types utilising the Muscat grape are very fragrant, while those using Pedro JimĂŠnez, Moscatel de Asturia and Torontel are more subtle. Originally developed by 16th-century Spanish
settlers, pisco is South America's answer to France's eau-de-vie or Italy's grappa. With wine difficult to transport over long distances, winemakers started distilling part of their fermented product into high-proof spirit, which was a far more stable passenger.