Macchu Pisco

Macchu Pisco is a pisco, a grape brandy distilled from fermented grape must. Unlike most cognac and Armagnac, it isn't sold under VS, VSOP or XO age statements. Piscos are traditionally rested in neutral vessels rather than aged in new oak, so this bottle is better judged by its grape character than by wood. The listing doesn't give the grape variety, proof or style, so these notes describe what pisco usually offers. Expect a clear spirit with floral and fruity aromatics, such as white blossom, citrus peel, ripe grape and sometimes a touch of herbal or stone-fruit character. The palate is typically clean and lively, with a dry finish and none of the vanilla and toasted-oak sweetness of aged cognac. The classic use is the Pisco Sour: pisco, fresh lime juice, simple syrup and egg white, shaken hard and finished with a few drops of Angostura bitters on the foam. The Chilcano is a lighter option, with pisco lengthened with ginger ale and lime over ice. Because the spirit is unoaked, it also works in recipes written for brandy. A Sidecar made with pisco, orange liqueur and lemon will taste brighter and more aromatic than the cognac version, and it may need a little less sweetener. It won't suit a Brandy Alexander, where cream and crème de cacao call for the weight of an aged brandy. In a Sazerac, expect the pisco to sit more quietly under the absinthe rinse and bitters than cognac would. For sipping neat, use a small tulip glass or a snifter, and pour a modest measure so the aromas gather. Serve it at cool room temperature, or chill the bottle lightly if you prefer a crisper edge. Over-chilling mutes the floral notes. For cocktails, shake or stir with plenty of ice and serve in a chilled coupe or rocks glass. At the table, it pairs naturally with ceviche, grilled seafood, citrus-dressed salads and salty fried snacks.