The present study was designed to assess the influence of tail docking and saves time on thephysicochemical characteristics of the grape pisco Italy; for this purpose, during distillationtail cuts 13, 23 and 33 degrees of alcohol (° GL), to subsequently store them for a period of0 separated; 1,5 and 3 months (guard time). Analysis: alcoholic, furfural, aldehydes, aceticacid, higher alcohols and methyl alcohol, showed a direct relationship with the tail cutting and reverse ° GL with the guard time values of 43.87 to 52.47 mg/100ml and from 43.63 to52.27 mg / 100ml respectively; the acetaldehyde content is not influenced by cutting tail;however longer keeps greater the concentration of 5,2 to 4,56 mg/100ml, the acetic acidcontent shows a direct relationship with the tail cutting and guard time values 32,80 to 20,77 mg / 100ml; opposite effect happens with methyl alcohol content and highe...