Pisco

Peru and Chile have been arguing about who invented pisco for centuries, and honestly both make excellent versions. This grape brandy is the base of the Pisco Sour — shaken with lime, simple syrup, egg white, and Angostura bitters, it’s one of the greatest cocktails ever created. Peruvian pisco (try Barsol or Macchu Pisco) can’t be aged or diluted by law, giving it a pure grape-forward character. Chilean pisco tends to be lighter and sometimes aged. Either way, it deserves more attention outside of South America.

Last modified on September 24, 2026