There is a great controversy between the countries of Chile and Peru in regards to a spirit they both consider to be their national drink, Pisco. Most people in the US have not heard about the spirit, but it is absolutely wonderful. On my trip to Chile this year I had the pleasure (which sometimes came with a hangover) of trying cocktails such as the Pisco Sour and the Piscola. I came back in love with this great spirit. But I was soon reprimanded by my neighbor Rodrigo (who happens to be from Peru) for saying that Pisco was Chilean. So I did a bit of research.

Here is the breakdown between the two Piscos:

• Grapes
• Peru: NQuebranta, Common Black and Mollar (Non-Aromatic) and Italia, Muscat, Albilla, Torontel (which are Aromatic grapes)
• Chile: Yellow Muscat, White Early Muscat, Alexandria Muscat, Austrian Muscat, Frontignan Muscat, Hamburg Muscat, Black Muscat, Pink Muscat, Canelli Muscat, Orange Muscat, Pedro Jiménez , Torontel.
• Fermentation
• Peru: The fermented product is distilled in copper or stainless steel to get to the desired proof. Nothing can be added to alter the proof, odor, flavor or color of the liquid. The pisco is aged at least of three months in glass, stainless steel or other materials which do not alter the physical, chemical or organic properties before bottling (pretty much that means it sees no oak).
  
• Chile: The fermented product is distilled in copper until a proof of 55° to 60° is reached. Things can be added if the proof is less than that specified. The begining product is aged in wood shortly, not more than a few months. Better brands are aged in oak longer.
• Proof
• Peru: 76 to 96 proof
• Chile: 60 to 100 proof
• Production Areas:
  
• Peru: Lima, Ica, Arequipa, Moquegua and the Locumba, Sama and Caplina valleys.
• Chile: Atacama  (The driest place on Earth) & Coquimbo.
• Types
• Peru
• Puro: (Pure) Piscos must be made from only one grape varietal. It is considered to be the best.
• Aromatico: Aromatic Piscos can be made from only one varietal but it must be of the “aromatic” grape type like Italia and Torontel.
• Green Must: Basic Pisco. Made from partially fermented musts. These types are quite strong and rustic in character.
• Alcoholado:  Made from a blend of both aromatic and non-aroamtic grape varietals.
• Chile
• Regular: 60-70 proof - Light & Sweet
• Especial: 70-80 proof - Sweeter, darker, and stronger than Regular
• Reserva: 0-86 proof - Same as above
• Great: 86 proof or more - More odorous than the other types and less sweet. Great Pisco is usually marked by wood aging.
  

Now, just to tell you I have just started trying both, and I am far from deciding which I like best. I guess that just means I will have to do a bit more research (yay). In the mean time, head out to your spirit shop, try some out and let me know what you think.

Oh yeah, almost forgot, here are some really good Pisco Recipes:

Piscola
(Really fun pun on the word Pistola - which means gun in Spanish)
1 part Pisco
3 parts Cola
Garnish with Lime & enjoy in a highball

Pisco Sour
3 parts Pisco
1.5 parts Lemon Juice
2 Tbs Sugar
Shake & Enjoy in an up glass

or

The Original Pisco Sour
(a little harder to make, but well worth it)

2 parts Pisco
1 part Lime Juice
1/4 part Simple Syrup
1/2 egg white
1 dash bitters

Shake ingredients vigorously in shaker with ice. Strain into a flute, and add the bitters as an aromatic garnish.

Salud