Want to see the gloves come off? Gather a Peruvian and a Chilean, then ask them where the best Pisco comes from. Make sure you stand far back, because the fight could get dirty; a huge controversy surrounds this grape brandy.
The history of Pisco production dates back to the beginning of the colonial era and the early wine-producers in what would become southern Peru. In order to supplement their income, these viticulturists produced a stronger, cheaper drink, which they sold at the port of Pisco. Today, Peruvian Pisco production is highly sophisticated and heavily regulated. The spirit comes in several varieties, including Pisco puro, made from a single grape (usually Quebranta or Italia), and Pisco acholado, made from a blend of several grapes. Pisco can be found throughout the Andean region in the form of Pisco Sour, a cocktail made with Pisco, lime juice, sugar, egg whites, and angostura bitters. This delicious drink, an excellent accompaniment to ceviche, is deceptively mild and famous for sneaking up on the unwary.
A veritable war is now being fought between Peru and Chile over the rights to claim Pisco as their respective national drink. While Peru claims its historic origin, Chile was the first to expand its production and create a massive export market. Chileans argue that foreign taste buds recognize their product as the "authentic" version. Peruvians counter that the Chilean version, which allows additives and is yellow in color as opposed to clear, is not "authentic" because it deviates from the traditional method of production. The Pisco battle is not likely to be settled anytime soon. In the meantime perhaps each side could try to kick back, and have a strong Pisco Sour—made with Pisco from their origin of choice.
Ingredients: 2 oz. Pisco; ¾ oz. lime juice; ½ oz. simple syrup (granulated sugar melted in water); 1 egg white; 3 oz. ice or enough to fill a cocktail shaker; a few dashes of Angostura bitters.
First make the simple syrup then blend together Pisco, lime juice, simple syrup, and egg white with ice. Take an old-fashioned or highball glass, dip the rim in egg white and then sugar. Strain the drink into the glass and sprinkle with a few drops of Angostura bitters. Salud.