Pisco is a colourless grape brandy produced in Peru and Chile, and it was first created by the Spanish settlers who journeyed to the countries in the 1500s, when Pisco was the closest thing they could make as a version of Spain's pomace brandy "Orujo". In Chile, Pisco is made in the Elqui Valley, where it is twice distilled in copper pot stills. It is designated by ABV, and goes up in increasing strength from Regular at between 30% and 35% abv, through Special, Control and Reserve, up to Great with an abv of over 43%. Often, a higher ABV in a Chilean Pisco is indicative of a higher quality product with greater aroma and complexity. In Peru, Pisco is distilled from fermented grape juice in copper pot stills. It is never diluted after distillation, and the designations describe the varietals of grape used. Pure is a single varietal Pisco (often Quebranta), Aromatic is a Muscat Pisco, Mosto Verde (Green Must) is distilled from partially fermented must and Acholado (Half Breed) is a blend of more than one grape type. As you might imagine, both Peru and Chile dispute the true originator of the drink, although both enjoy drinking it in a Pisco Sour (a shaken cocktail much like a Daiquiri, with the addition of egg white and bitters).