In 1641, King Philip IV of Spain sanctioned heavy taxes on all wine produced in Peru. Instead of revolting, his indignant overseas subjects evaded the burden by distilling their grape harvest into booze. Talk about the mother of invention.

Pisco (which means “bird” in the indigenous Quechua language) remains a popular spirit today. The clear brandy-like libation is named for the Peruvian port from where it was first exported. Made from grapes fermented with their skins still on, it goes through a single distillation, meaning there’s no water added; each batch is pure and unaltered…

This is culinary alchemy: The culmination is light but rich, tart and ambrosial.

Visit  Puddingstone Post for the full story & the Grade A Pisco Sour recipe.