Pisco is the national drink of Peru, a spirit made from only certain varieties of grapes, which are fermented to wine and then distilled. The first reports of the production of this grape spirit can be traced back to the 17th century. Today, pisco is only produced in the coast of Peru in the regions of Lima, Ica, Arequipa, Moquegua and Tacna with the aim of protecting its geographical indication and exported to more than 19 markets in Europe, North America and Asia.

The king of pisco cocktails is unquestionably the pisco sour, which by many accounts was invented by an American bartender, Victor Vaughen Morris, in his bar in Lima in 1916. This popular cocktail spread all over the world reached India at the turn of the century. Now it is possible to enjoy a refreshing pisco sour at the main bars of Delhi, Mumbai and Goa.

The International Pisco Sour Day is held annually on the first Saturday of February, but in India the Embassy of Peru decided to set aside the entire month to this fine drink. Peruvian restaurant On The Go kick started the celebrations in Goa on February 2 and the following week the pisco sour was commemorated in Delhi at Nero, the chic and classy bar located inside of Le Meridien Hotel. A special mention goes to Mr. Rajen Ghalay, Director of Sales, at Le Meridien, for helping organize and plan a successful event. To celebrate the friendship between the Land of Spices and the Land of the Incas, the mixologist at Nero created ‘pisco masala’, a new flavorful and aromatic cocktail which blends pisco with Indian spices and which was presented for the first time at the event on February 8.

Celebrations followed in the cities of Mumbai, Bangalore and Kolkata.