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Dec 11, 2006 08:07 PM

ISO: A good (but not outrageous) Chilean pisco in the U.S.

We just got back from a great vacation to South America and we got addicted to starting our dinner with a pisco sour-- really delightful! We were keen to bring some back with us, but really didn't care to risk it shattering in our checked luggage. Since we've been back we've gone to 5 or 6 liquor stores with shoddy luck. We've found only one kind of Chilean pisco in stores here, Alto del Carmen. Are there other good piscos you've seen in the U.S.? And what's the easiest way to get them?

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  1. the best pisco sours are made with peruvian pisco acholado. both ocucaje and biondi seem to be available from online stores, though i cannot vouch for the reliability of any of them, being someone who is jealously guarding the last drops of ocucaje imported from her last trip to peru.

    it's impossible to get the right citrus in the states, although i've heard tell a key lime makes a reasonable substitute. i've been very happy with the quality i get from the barman brand pisco sour mix, and even purist peruvian friends will admit it's quite acceptable (although never as good as a freshly made pisco sour, drunk in the sacred valley).

    1 Reply
    1. re: anavolena

      That's extremely helpful-- thank you for the tip, and I will seek our some ocucaje!