Pisco is a brandy or aguardiente distilled from the white muscat grapes grown in two main regions of South America: the area around Pisco, described in A miracle of man and the desert, and the Valle del río Elqui in central Chile. The Elqui Valley is called the "zona pisquera," due to the favorable geographic and climatic conditions, and is the only pisco producing area in Chile. Pisco Capel is an all natural grape spirit produced in northern Chile . It is a blend of 30% Muscat grapes and 70% Pedro Jimenez, fantastic! Pisco Sour 2 ounces pisco 1 ounce fresh lemon juice 2 teaspoons simple syrup (or 1 teaspoon sugar) 1/2 of an egg white 3-4 drops Angostura bitters Shake everything except bitters ferociously with ice and strain into a chilled cocktail glass. Drip the bitters on the foam topping the drink.
The scent reads as fruity and a touch smoky; on the tongue, it's surprisingly sweet, finishing long and fruity, with some herbaceous and vanilla notes on the finish. A smooth and sophisticated pisco, and an excellent value.