Editing Pisco (section)

===Chilean pisco===
[[File:Pisco El Aviador (1915).jpg|thumb|right|Chilean "Pisco Aviador" label from 1915]]
Chilean pisco must be made in the country's two official D.O. (Denomination of Origin) regions—Atacama and Coquimbo—established in 1931 by the government.
Most of it is produced with a "boutique" type of distillate. Other types are produced with double distillation in copper and other materials.

During the adaptation of many vineyards to pisco production, the most widespread grape was used as raw material, the [[Muscat grape|Muscat]], with some vineyards preferring the [[Torontel]] and [[Pedro Jiménez]] varieties. As is the case with Peru, regulations for pisco designations have been enacted in Chile, including the following classifications:{{citation needed|date=October 2011}}
:*'''Pisco Corriente o Tradicional''', 30% to 35% (60 to 70 proof)
:*'''Pisco Especial''', 35% to 40% (70 to 80 proof)
:*'''Pisco Reservado''', 40% (80 proof)
:*'''Gran Pisco''', 43% or more (86 or more proof)

Regulation for pisco production in Chile is quite high. Chilean distilleries are required to grow their own grapes and are grouped into two categories based in aromatic expressiveness: Muscat types (Pink Muscat, Muscat of Alexandria) are very fragrant, while Pedro Jiménez, Moscatel de Asturia and Torontel are more subtle.<ref name="Sag.cl">{{cite web|url=http://www.sag.gob.cl|title=SAG - Servicio Agrícola y Ganadero|website=www.sag.gob.cl}}</ref>

The ''Special'' and ''Reserve'' variations are very similar in flavor and color, both being subtly sweet and of a clear birch to transparent color. The flavor is much stronger than regular pisco with aromatic refreshing tones.