Where is Pisco drunk

A.� Pisco is a South American brandy, which is renowned as a Chilean speciality. Peru, however, claims it was the first to make the drink as the town of Pisco is Peruvian. It took its name from�a local tribe, who manufactured the clay pots in which the brandy was first stored.

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Q.� When did Pisco first appear

A.� The drink's origins date back to the early 17th century when Spanish settlers, having already established vineyards, started to distil wine.

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Q.� How is it made

A.� These days Pisco is a major industry in Chile, Peru and Bolivia, although it's predominantly still thought of as a Chilean product. Chilean Pisco is made from three strains of Muscat along with small amounts of other aromatic varieties like Torrontel, Moscatel de Alexandria and Pedro Ximenez. Producers

often give the wine a short period of skin contact to increase aromatics. The grapes are grown in the north of the country -�the best region is the Elqui valley. Although daytime temperatures are high, Chile's clear night skies bring dramatic temperature drops at night - allowing the grapes to retain their acidity.

Pisco is not made from grape pomace, contrary to popular belief, but from potable wine in pot stills. After distillation the producer can choose between four legal designation. These are Seleccion (30 per cent ABV); Especial (35 per cent); Reservado (40 per cent); and the top designation, Gran Pisco. Seleccion is usually kept in stainless steel tanks for a short period before being bottled, while the others are given progressively long periods of ageing in large used barrels, traditionally made from the local rauli wood.� This imparts a very pale lemon or pink hue to the top brands.

In Peru, the different designations apply to the grapes used. You can pick a single varietal�Pisco Fur or Pisco Ciuvre (made from Quebranta, Quebranta Mollar or Negra Corriente), the more fragrant Aromatica (from Moscatel, Torrontel and Albilla) and the unusual Pisco Verde, made from partially fermented grapes.

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Q.� What are the top brands

A.� The most notable two brands are Capel and Control, but La Serra, RRR, de Guarda and Mistral are popular. Top producers in Peru include the classy Ocucaje and Rosario de Yaura. They also produce a Pisco Crema, made by blending pisco with sugar, fruit concentrate and cream.

Bolivians know the drink as Singani, made from a distillate of Muscat of Alexandria. San Pedro is the best known producer and its San Pedro de Oro Monolito is regarded as the premium drink on the market.

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Q.� Can you drink pisco in the UK

A.� Pisco, like all South American and Mexican spirits, has long been regarded as crude firewater by many Western markets. But it's an excellent cocktail base and Gran Pisco can be enjoyed in much the same way as good grappa.

Try a Pisco Sour, which is the national drink of Chile and Peru.

Make sure you get the right pisco� - use a top brand such as Control or Capel. You will need:

2oz Gran Pisco

1oz lemon juice

1 tsp caster sugar

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The addition of an egg white is optional, but improves the look and binds flavours tegether.

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Shake well in a shaker and strain into glasses. Bitters can be used but experts say, if you must, use orange or Peychaud, rather than Angostura.

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by Katharine MacColl