Pisco is a type of brandy that is produced in winemaking regions of Peru and Chile. It is made by distilling fermented grape juice into a high-proof spirit. Pisco is the Peruvian national spirit and a real South American favorite. It is similar to Cognac and Grappa, and is not aged. Pisco can be made from only certain varieties of grapes which are then fermented into wine and then distilled. There are three types of Pisco: Pisco Puro, which is made with one variety of grape, Pisco Acholado, which is a blend of more than one grape varietal, and Mosto Verde, which is made by halting fermentation of the wine before distilling it, to maintain some residual sugars for a more supple mouthfeel. The best Pisco is generally acknowledged to come from the Ica valley in Peru and the Elqui region of Chile. Pisco is best consumed neat or in a Pisco Sour, which includes lime juice, sugar, and egg white. Pisco can also be used in a myriad of cocktails or in the form of a macerado—pisco infused with fruits and herbs.