Still, there are big challenges, not least because educating the consumer is difficult with such confusion in the labelling of the category. Eric Zandona, Author of The Tequila Dictionary and Director of Spirits Information at the ADI shared some of his insight with me. “Pisco can be a really beautiful spirit when it’s done well, but one of its biggest challenges in terms of broader acceptance is the fact that Peruvian and Chileans fight over who gets to call it pisco.” Each type of liquor has its own set of regulations, which is how we get so many unique tasting spirits. Ingredients You Need Original history and tradition, and now a legal status, restricts Peruvian pisco production to the coastal valleys of five designated regions: Chilean Pisco still has a regional governance, but the rules are more relaxed. Thirteen types of grapes can be used and once distilled, the Pisco can be unaged, or aged in American, French oak or Rauli, which is a tree native to Chile.

Acholado, which translates as 'half-breeded, is made from a blend of must from several varieties of grape. Peru's pisco regionsDistilled from partially fermented Torontel, grown in Lanchas in the province of Pisco, this is multilayered and complex, with raisins and curry spice alongside potpourri and even a touch of leather – fascinating, and well suited to a neat serve. Alcohol 42% We say: Pisco, pineapple and Sauvignon Blanc wine are a match made in heaven, while gentian liqueur provides a complex underlying gentian bittersweet notes. Then there’s the Pisco Punch, another neglected classic, combining pisco, pineapple syrup and lime juice, with room for a personal touch. ‘With culinary flair, you can vary the Pisco Punch’s ingredients from one day to the next,’ says Amathus Drinks managing director Harry Georgiou. As Peruvian pisco production increased so more grape varieties were used, each producing a spirit with a different flavour and aroma. As exports of Pisco increased so there was a move to establish production standards and regulate what grape varieties could be used for Pisco production. As a result eight different grape varieties are designated for Pisco production in Peru, and depending on the grape's character these are classified as non-aromatic and aromatic. The non-aromatic tend to be the favoured style in Peru but bartenders in export markets tend to prefer the aromatic varieties. Distilled in traditional copper stills with no additives, this delightful clear brandy retains the true pisco flavour profile. Quebranta grapes are non-aromatic, so best appreciated on the palate as does not give much nose.

Non-aromatic' doesn't mean they have no aroma, but they are less aromatic than the aromatic group of vines. Notes: Pisco is a form of brandy, in that it is distilled from grapes. Made in Peru and Chile, there is wide disagreement as to who has better quality Pisco. I have heard conflicting reports from both sides-so obviously we need to do more hands on research to settle this question. It is similar to Grappa or Marc in some ways, including the wild variation of quality depending on who makes it. We say: A tangy, balanced combination of rich flavours. The quality of pisco used is crucial to the success of a Pisco Punch. Viñas de Oro grow 7 varieties of grape at their vineyard that lies close to the South Pacific coast. For Viñas de Oro Moscatel Pisco only one grape type is used, yes, you guessed it, Moscatel. An award-winning Pisco from the house of Caravedo in the Ica Valley of Peru, the Mosto Verde is a Peruvian style of Pisco that was formerly known as Pisco Portón. Destilería La Caravedo is one of the oldest distilleries established in 1684 in America which produces Piscos that are made with sustainably harvested grapes and hand-crafted with great detail. The Mosto Verde Pisco is fresh, clean, and fruity on the nose with aromas of melon, grape, white vanilla, and Honeycrisp apples. On the palate, it is rich, warming, intense, and with a full body that has beautiful characteristics of cinnamon, orange blossom, chocolate, and citrus.Like tequila and mezcal, pisco represents bottled sunshine and there's something of the sun's energy evident in its taste and vibrancy. This is most apparent in the fabulously aromatic Peruvian single varietal piscos made from the Italia grape and I particularly recommend the mosto-verde bottling by BarSol. The combined energy and aromatics of pisco cry out tiki perhaps more than even rum. Waqar is a family-owned distillery that has been handed down from father to son for over 5 generations. I think it’s fair to say that pisco production is in their DNA. Established in 1684, Hacienda La Caravedo is one of the oldest working distilleries in South America. They still use hand-crafted small batch methods to preserve the authenticity of this national treasure. Once you've tasted the simple syrup and are happy with the amount of lavender flavor, place a fine mesh strainer over a bowl. Pour the mixture over the strainer to separate the simple syrup from the lavender flowers. Dried lavender flowers: Lavender is cooked with sugar to make a lavender-flavored simple syrup. I prefer to use dried flowers because they have a stronger flavor. However, fresh lavender flowers that are graded for culinary use will also work.

The climate of Peru is somewhat unsuited to growing grapes for wine production due to high temperatures resulting in grapes with too higher a sugar content. However, that high sugar content is ideal for the distillation of pisco. We say: Cognac and pisco brandies with maraschino and pineapple adding fruity tropical freshness and a foamy head.

We say: The aromatics of the distilled wine of pisco combine harmoniously with the aromatised wine's sweet grapey notes.