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How does pisco production in Peru differ from pisco production in Chile?

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distilled spirit The fermentation and distillation process for producing whiskey. The production of whiskey begins with grinding grain into a meal, which is cooked. Malt is introduced to the meal, which results in mash that is cooled and pumped into a fermenter, where yeast is added. The fermented mixture is heated in a still, where the heat vaporizes the alcohol. The alcohol vapours are caught, cooled, condensed, and drawn off as clean, new whiskey. This liquid is stored in a cistern room, and water is added to lower the proof (absolute alcohol content) before the whiskey is placed in new charred oak barrels for aging and later bottling.

Pisco production in Peru and Chile differs primarily in their distillation, aging, and dilution requirements:

Distillation: Peruvian pisco must be distilled only once, whereas Chilean pisco does not have this same restriction.1
Aging: While some Chilean piscos are aged in wood, all Peruvian varieties are required by law to be stored in neutral vessels, such as glass or stainless steel.1
Dilution: Peruvian pisco cannot be diluted with water or other ingredients, ensuring the final product remains a clear spirit that captures the essence of the locally cultivated grapes.1

Both countries maintain strict regulations regarding the labeling of the spirit, as neither allows pisco produced in the other country to be marketed under that name.1