National Piscola Day in Chile Date in the current year: February 8, 2026

Pisco is a distilled spirit from South America produced from fermented grape juice in the winemaking regions of Peru and Chile. As early as the 16th century, the Viceroyalty of Peru, which included the territories of present-day Peru and Chile, became an important winemaking region. At some point, Spanish settlers began using the leftover fermented grape juice to make a distilled beverage instead of importing orujo, a type of pomace brandy, from Spain.

The origin of the word “pisco” is unclear, and both Chile and Peru claim to be the birthplace of pisco, considering it their national spirit. While Peruvian and Chilean pisco are similar, there are differences in grape varieties, production methods, alcohol content, flavor, and style.

Peruvian pisco is made from approved grape varieties, distilled only once in copper pot stills, and cannot be diluted to adjust the alcohol content after distillation. It is aged in neutral containers and usually has an alcohol content between 38% and 48%.

In contrast, Chilean pisco can be made from a wider range of grapes, which are often blended. It can be distilled more than once, and the alcohol content can be adjusted after distillation. It can range from 30% to 43% or higher; the traditional strength of Chilean pisco is 30% to 35%. Chilean pisco is aged in wooden barrels, which adds flavor and color to the drink.

As a result, Peruvian pisco tends to be stronger and more aromatic than Chilean pisco, and the character of the used grape variety can be very prominent in its flavor. In contrast, Chilean pisco is usually smoother due to blending and a lower alcohol content. It can also have woody notes due to aging in a barrel.

Like all distilled spirits, pisco can be enjoyed on its own or used in cocktails. One example is piscola, a signature Chilean pisco-based cocktail, also known as combinado nacional (“national mix”). As its name suggests, it consists of pisco and cola, though other soft drinks such as Sprite, tonic, or ginger ale may also be used. A piscola made with cola is called a black piscola, while one made with clear soda is called a white piscola.

The piscola is one of the most popular mixed drinks in Chile because it is inexpensive and easy to make. It is prepared by putting a couple of ice cubes in a highball glass, pouring in the pisco, and topping it off with cola or another soft drink. Sometimes, the cocktail is garnished with a slice of lemon or lime, though this is optional. The proportions of pisco to cola may vary from 1:1 to 1:5, with 1:3 being the traditional ratio.

National Piscola Day was established in 2003 by Chilean pisco producers to promote Chilean pisco. Interestingly, Peru also has a holiday celebrating its signature pisco-based cocktail. National Pisco Sour Day, celebrated on the first Saturday in February, is dedicated to the mixed drink consisting of pisco, lemon juice, simple syrup, egg white, and a dash of bitters.