Pisco, named for the Peruvian port from which it was first exported, is brandy made from grapes grown along the arid Pacific coasts of Peru and Chile. It is also a “Peruvian Flag Product,” a focus of Peruvian national pride and a continuing source of recrimination between Peru and Chile, where the name “Pisco” is also used; unfairly according to Peru.
And all this, of course, has historical origins:
Guindas “sour cherries”
Aguardiente de Pisco
Aguardiente was also being made in other areas of the Viceroyalty of Peru, which included Colombia, Ecuador, Bolivia, and Argentina, as well as Peru and Chile. In Columbia, Ecuador and parts of Peru, the usual source material was sugar cane, but in the dry southern valley of the Rio Ica, 150 miles south of Lima, aguardiente was being made from grapes, both aromatic varieties like muscatel and from non-aromatic varieties.
19th century pot still at Pisco Mistral distillery
Other pisco sour recipes include egg white, replace the simple syrup with powdered sugar, or use Key limes (lemon de pica), but this is the one I prefer. It is usually served in a
The plaza in Pisco Elqui.