Pisco - The Beverage

V!VA User‘s Description

Chile and Argentine may be known for spectacular dry wines, but neither can compete with Peru's sweet grape brandy, pisco. Even the experts agree that Peru's hot climate produces a finer, more aromatic pisco. Since 1547, when the Spaniards first planted red grapes in the Ica Valley, Peru has been producing this intoxicating (in more ways than one!) beverage and distributing it throughout the world.

From Spanish salons to the San Francisco saloons of the 1840 California gold rush, pisco has been enjoyed for centuries and by a range of international sippers. True pisco connoisseurs usually enjoy the drink chilled, without the company of mixers, but Peruvians have also taken it upon themselves to create a variety of enticing pisco-based cocktails.

Highly popular among Peruvians and travelers alike is the famous Pisco Sour, which originated in the Maruy Hotel’s Rojo Bar in downtown Lima in the early 20^th century. The secret to this simple, but dynamite drink: fresh-squeezed lime juice, egg white, sugarcane syrup, water, and of course, pisco.

Besides bar-hopping, another great way to try this internationally renowned beverage is to visit one of the many bodegas, or wineries, spread across the picturesque countryside outside of Ica.