This three part primer is a spirited introduction to the oldest grape distillate in the Americas, pisco. Part 1 defines pisco, then explores its origins and historical connection to San Francisco, before covering its presence around the world. Part 2 takes a look at pisco’s grape varietals and producing regions, then describes the distillation process, all of which give pisco its unique taste and terroir. Part 3 provides guidelines for selecting the right pisco for your (home) bar, reviews four classic pisco cocktails, and gives recommendations for making your own pisco cocktails.Read now
What the hell is brandy anyway?
The most common kind of brandy, and what most people are talking about when they say brandy, is produced from grapes, and is often aged in barrels, though not always. The grapes are picked younger than is usual for table wine production, making a more acidic and less sugary white wine, which is then distilled into an eau de vie, or unaged brandy, before generally going into oak barrels.