Wine world: Pisco brings South America to the north

The junior explorers in our community have visited South America often enough that they are expanding our culinary horizons. Many of them came home, looking for a wondrous elixir they had discovered down south, called Pisco.
Pisco is somewhere between a brandy and a grappa. Traditionally it was fermented from a combination of wine and must (i.e. grape juice), and some fermenters also used pomace (i.e. left over vegetable matter after fermentation) in the mix. It’s a nice liquor, a form of