Pisco is a type of brandy that is produced in winemaking regions of Peru and Chile by distilling fermented grape juice into a high-proof spirit. It is made from specific grape varietals and is distilled in copper basins. Pisco is never aged in oak and is not diluted after distillation. In Peru, pisco must be made from eight grape varietals, and it can only be distilled once. The pisco cannot be diluted or include any additives, nor is it barrel-aged. Instead, it must rest for at least three months in stainless steel or glass containers. The three types of pisco are Pisco Puro, which is made with one variety of grape, Pisco Acholado, which is made with a variety of grapes, and Pisco Mosto Verde, or "green must," which is distilled from partially fermented grape juice. Pisco is best consumed neat or in a Pisco Sour, which includes lime juice, sugar, and egg white.