Pisco is a grape distillate indigenous to Peru and Chile. Each country has guidelines for the production and bottling of pisco.

Reading a Peruvian pisco label
Alcohol: Must be between 38 and 46 percent by volume. The addition of water is prohibited; Peruvian pisco is always distilled to proof.
Style: Puro—Made from a single grape variety.
Acholado—Blended from several grapes, usually Quebranta and several aromatic grapes.
Musto Verde—Made from the distillation of green must, or partially fermented grape juice, this is the smoothest, rarest, and most expensive style.
Grapes: Pisco Puro will indicate the grape variety used. The grapes are broadly classified as aromatic or nonaromatic.
Nonaromatic Grapes: Quebranta—A mutation of the Prieta or Negra grape brought by the Spaniards from the Canary Islands. Often imparts chocolate, hay, and phenolic aromas.
Negra Corriente—A rustic and astringent variety known as Criolla in Argentina and Mission in California.
Mollar—A larger and sweeter mutation of Quebranta. Uvina—A small, black grape of Southern Lima, recently added to the approved list.
Aromatic Grapes: Italia—A table grape valued for pisco for its aromas of tropical fruit, jasmine, pineapple, and roses.
Muscatel—Known as Moscato Rosso in Italy; produces elegant spirits with a sweet, soft aroma.
Torontel—Used to make wine under the name Torrontes; pisco from this grape shows scents of citrus, magnolia, and tropical fruit.
Albilla—Similar to Spain's White Criolla or Alban; creates full-bodied, structured, and velvety pisco with delicate aromas and flavors.