In the XVII century in Peru, the process of making Pisco was very well known. The Pisco flowed from the country ‘falca’ because there were no distilleries yet. This colonial falca is still in use today. It was of a rare manufacture: a copper kettle with a concave brick roof, cured with hot oil, burned sugar, beaten tar and a long, tubular pipe to expel the vapors; the firewood did the rest. This is how Pisco Montesierpe was born and this was how they became one of the best and most prestigious Peruvian Pisco brands.