For decades, Peru and Chile have argued over the origins of the Pisco Sour, a cocktail made from Pisco – a brandy distilled from grapes that grow in both countries. They’re mixed with lime juice and other ingredients, to create a very popular and emblematic cocktail in both regions.
“Pisco Sour originated in Peru, without a doubt,” states Jeannette, a Peruvian pharmacist who resides in La Mirada, California. “We have a city called Pisco and that’s where the best grapes in the country are grown, and where exquisite wines are made, in addition to brandy.”
“What happened,” she adds, “was that the Peruvians lost a territorial battle and Chile kept a large portion of our lands, including our vineyards. That is why today both countries are able to produce the same varieties of grapes, and that is what created this dispute over who first produced Pisco and, consequently, Pisco Sour.”
History Doesn’t Lie
However, the origins of Pisco Sour can be traced back to the Viceroyalty of Peru in the 18th century, where a Pisco – and lime-based drink called “punche” was made and then distributed by slaves. Years later, Victor Morris, an American immigrant, arrived in Peru and opened a bar on Calle Boza 847, in the center of Lima, where he began promoting the Pisco Sour cocktail as an imitation of the whiskey sour that was already well known in the United States.
Morris closed down Morris Bar around 1925 and other prominent hotels of the time, such as the Hotel Maury, Hotel Bolivar and the Lima Country Club immediately adopted the drink and made it popular across the country.
“In Chile, Pisco Sour is a traditional drink, a must-have in every celebration, but the cocktail was indeed created in Peru,” said Jaime, a Chilean writer and journalist. “I really think that we are prouder of the wines we produce than of the Pisco, but I think both drinks are good and each has its own qualities.”
Differences That Make It Unique
Pisco, the base of Pisco Sour, belongs to the brandy family and is obtained from white and pink grapes called “pisquera grapes.”
Classifications of the Chilean Pisco are based on the amount of alcohol content, which is adjusted by adding water. Peruvian law bans adding water to Pisco and it is classified according to the varieties of grapes.
Another topic of hot debate is that, according to Peruvians, the drink is closely linked to the city of Pisco and its surrounding areas where the grape is produced. Chileans argue that they, too, have a city called Pisco Elqui, which is legally authorized to use the name.
The recipes are also different. While the Peruvian Pisco Sour includes egg whites, the Chilean cocktail doesn’t.
In spite of the bickering, the truth about which is the best Pisco Sour lies in the drinker’s taste! So, when you have a chance, try the Pisco Sour from each country, compare them and decide which one you like best. Cheers!
