A friend went to Chile on a year-abroad program in high school. I threw a party soon after she returned, and she showed up with a red-labeled clear bottle with some yellowish stuff inside. She said, "This is Pisco!"
Therein love began.
Pisco has become my favorite liquor. I have heard that it is produced in more or less the same fashion as grappa, in which the lees of a winepress are fermented alone and the result distilled to high proofs. Pisco far outstrips the finest grappa I've had, though, at least in terms of drinkability.
My favorite method of pisco imbibation would be the pisco tonic. It easily replaces gin and tonic as a fine sipping drink.
Method: