Pisco is distilled from hot Quebranta grape, most of which was originally produced in Peru in the early 17th century. Vina Ocucaje was founded in 1898 in an excellent viticultural zone dating back to the 16th century.
Use Peruvian Ocucaje to make your next Pisco Sour. Take 1 part Pisco, one part keylime juice, 3 tablespoons simple syrup and an eggwhite. Blend in blender with a cup of ice until frothy. Serve immediately and top off with a drop of bitters.