Like many things - including land - Chile and Perú both claim pisco as their own. Named for pisqu, a little bird in Quechua, the liquor is distilled from grapes.

In Chile it´s most commonly drank in pisco sours, a mix of pisco, raw egg white, simple syrup and lemon juice with a shake-like consistency, or in a piscola, a simple mix of pisco and CocaCola, but it goes with ginger ale and Sprite as well. Or you can just knock it back with a little lime, sugar and ice water.

Shown above: a bottle of Chilean pisco next to pisco on the rocks; pisco sours at a bar in Valparaiso; a for rent sign with a Chilean pisco brand sponsor