Chile pisco? Isn’t that the drink of Peru?
But to be fair, the last pisco sour I had was at the Santiago airport heading home from a wine-tasting intro to the South American country.
So… When an invite comes from ProChile to attend an artesinal pisco tasting at the hot new SA resto Mercy Me DC, we figured we’d make a date night of it.
That was an excellent move.
Several producers lined the intimate dining room in the rear of the restaurant, which also featured its own bar, where premixed cocktails had been selected to show off the range of flavors and profiles that pisco—a clear spirit pressed or expressed from grapes and coming in at 40 proof—can take on.
The evening also fit in a buffet of snacks, sliders, and desserts to play off the drinks and counterpoint the serious depth of pisco’s ability to complement food.
lemon tart. [Credit: Julie Boatman]
All in all, we loved a lot of what we tasted… and found some new friends among the bottles.