Pisco is one of my favorite things in Peru. The Peruvian style of this brandy (it is also made in Chile), is distilled from freshly fermented grape juice, and is only produced in copper pot stills, and it is never diluted after it is distilled, keeping the flavor strong.

There are a great number of Pisco factories throughout Peru that you can tour. Most of these are also wineries, meaning the tour is a bit longer, but the complementary drinks at the end have a bit more of a variety. Check out The Tacama Winery. (The focus is really heavy on the wine, but they serve and sale Pisco as well)

Pisco can be drank as a straight shot, or as a cocktail. There are a number of different recipes for Pisco sours, but this one comes from the Tacama web-site.

3 or 4 ice cubes

2 oz of Pisco

½ oz of sugar syrup

¼ oz of lemon juice

1 egg white

Shake ingredients together in cocktail shaker, serve in cocktail glass and garnish with angostura bitters.

If you know other good recipes using Pisco, drop me a line.

Related posts:

• Pisco Sours at Huaringas Bar in Lima