Peruvian Pisco Sours

As winemakers, we’re enthusiastic about artisan libations of all kinds. Like cuisine, traditional beverages speak to the roots and spirit of a place, its people, and its rituals. Travel to any country and get a true glimpse into the heart of its culture by sitting down to a communal table of food & drink with the locals. Take Peru, an adventure-seeker’s epic destination. Everything about this country is extreme and magnificent – from dense jungles and ancient ruins to jagged peaks and raging river systems. Peru is a small country that packs a punch, and thus, so should its national drink. Enter pisco, a unique, clear brandy distilled from fermented grape juice, ranging in style from sipper to firewater. Its origins date back to the sixteenth century, presumably from quebranta grapes (a variation of Muscat) brought over with Spanish settlers via the Pisco Port. Aged in huge clay vessels or neutral pots rather than oak barrels, pisco’s robust flavor and aroma comes directly from the fruit. The love and production of pisco has been passed on from generation to generation, and has inspired famous cocktail incarnations along the way, including the Pisco Punch in Pre-Prohibition San Francisco, but the Pisco Sour has reigned supreme as the iconic national cocktail of Peru for some time. This classic balance of tangy citrus and potent pisco topped with creamy egg white foam is the real deal. Our favorite recipe of the summer, Piña Pisco Sours, comes from the May 2009 issue of Gourmet: http://bit.ly/6LTWc. Let us know how it turns out.