Pisco is the national libation of Peru that is distilled by fermenting grapes. In the 16th Century, grapes were brought over from Spain to South America and legend has it that the unused grapes that were left over from making the wine were then distilled into making Pisco. It must be aged for a minimum of three months in vessels that cannot alter the flavor, such as wood casks, and the result is an earthy yet floral taste that can be perfectly mixed into a cocktail or on its own.

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