Not that long ago, if you wanted to make a Pisco Sour, you didn’t have much choice of brands. If you were lucky, you could find a bottle of BarSol. Now, many liquor stores stock a wider variety of the South American brandy. Here are a few to look out for.
While Chile produces more pisco than Peru, its alcohol has a lower profile in the United States. Liquor.com advisory board member David Wondrich likes Chilean distillery Pisco Capel’s Alto del Carmen, made from 100 percent muscat grapes and aged for up to eight months in American-oak casks.
It’s often a good sign when a brand is co-founded by a well-known bartender. Campo de Encanto is no exception: Duggan McDonnell, who owns San Francisco’s famed Cantina, helped create the award-winning Peruvian spirit, which has savory almond and olive notes with a lovely floral finish.
This Peruvian liquor (pictured above) was introduced last spring and is a blend of three grape varieties: quebranta, torontel and albilla. Master distiller Johnny Schuler uses a copper pot still, and then he rests the pisco for up to eight months before bottling.