Imagine digging into tacos without sipping a tequila margarita. Or eating a crunchy tuna roll without a cup of sake. That's how many of the District's Peruvian food lovers would feel about a world without pisco. The brandy has been produced in Peru for at least 400 years, and is commonly served with citrus, bitters and egg whites to make up a pisco sour.Read whole article via www.washingtonpost.com
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