Visiting Chile and not drinking Pisco would be like going to a tropical beach and not having a Piña Colada. It is part of the tradition. Chilean Pisco is an aged, fermented and distilled liquor made from the Muscatel grape. Consumed as a before-dinner cocktail one would drink a Pisco Sour, and among friends on an evening out people would likely imbibe with Piscola (Pisco with Coke).

Pisco’s alcohol concentration is between 35-50 percent and it is grown primarily in Chile’s fourth region (to the north of Santiago) and in a few southern areas of the third region. However, the most famous terrain, where the different varieties of the Muscatel grapes are harvested, is the Elqui Valley. This valley, also known as a spiritual and mystic haven, is located near La Serena.

The Pisco industry in Chile is composed of numerous producers who have formed agricultural cooperatives, exporting their product via large companies such as Pisco Capel and Pisco Control. In addition, there are family-owned and operated companies that produce and export their own Pisco, such as Pisco Bauza, which began harvesting Pisco vines in the late 1920s. Pisco Bauza has always been tailored to the upscale Pisco market, denoting a more sophisticated taste and experience.

Capel produces Pisco Capel, which is the most popular Chilean brand. It exports to over 20 countries, and is constantly looking for new attractive markets. Capel also offers superior quality Pisco under the labels of Los Artesanos de Cochiguaz and Alto del Carmen.

At your next gathering, delight guests with authentic Chilean Pisco Sour.

Directions:In a drink shaker, mix the following ingredients: three parts of chilled Pisco, one part of fresh lemon or lime juice, one egg white and powdered sugar to taste. Shake it, don’t stir! Serve in a small glass and cheers!