Pisco is a brandy made by distilling grapes. The brandy is produced in Peru and the northern regions of Chile and is most often made from the Pedro Jiménez, Torontel or Muscat grapes. Chilean Pisco is usually aged in oak for several years, while most Peruvian Pisco is bottled straight out of the still. There is a debate between the two countries as to who makes the better Pisco, as well as who can lay claim to the Pisco Sour as their national cocktail. The recipe for a Chilean Pisco Sour is quite simple: pisco, lemon juice, and sugar, shaken vigorously with crushed ice, and optional bitters. The Peruvian version uses lime juice and bitters, as well as an egg white for froth. Although, I have not been to Peru, there are many Peruvian restaurants in Chile, so I able to try both styles… They are both refreshing and perfect as an aperitif. However, I slightly prefer the Chilean style, without the egg-white foam. ¡Salud!