Pisco

It’s unclear whether Chile or Peru was the birthplace of pisco. Either way, the grape brandy was first made in this part of the world in the 16th century, after settlers planted grapes to make wine, then distilled it to create the spirit.

A traditional pisco press

Peruvian regulations concerning the production of pisco are extremely strict and forbid the addition of any extra ingredients during distillation. Peruvian pisco is made from a range of mostly indigenous grape varieties, while the majority of Chilean pisco is made from the Muscat grape.

The best pisco is generally acknowledged to come from the Ica valley in Peru and the Elqui region of Chile. It is best consumed neat or in a Pisco Sour, which includes lime juice, sugar and egg white. Pisco can also be mixed with cola to make a Piscola.