And the 10Th Pisco National Championship were held at the Jockey Plaza Convention Center, 50 artisan from the 150 nation wide oficialy registered producers, competed for the best pisco excellency 2003 awards in each of the four different categories available. Had the oportunity to taste every single one, must say all were excellent. A very difficult task indeed for the three grand connoisseur jury to make the best category election. My sincere congratulations to all the participants. (Related Theme Page 2, Ica Galleries)

Some Personal Pisco Sour Recipes: Pisco Quebranta or Pisco Puro type are highly recommended,the use of fresh squeezed sour lemon is a must. For cocktail presentation add a dash of angostura bitter on glass center top.

Famous Maury Hotel: 2 oz. of pisco, ½ oz. sour lemon juice, ½ oz. corn syrup or sugar, 1/2 egg white, 4 ice cubes. In a shaker, mix all ingredients, hand shake well until very cold, do not use a blender, it’s a crime. Cheers with a 30 years old recipe.

The Progression: 3 oz. of pisco, 2 oz. sour lemon, 1 oz. corn syrup or sugar, 1 egg white, 6 ice cubes, shake as above.

K.O: 4 oz. of pisco, 3 oz. sour lemon, 2 oz. corn syrup or sugar, 1egg white, 8 ice cubes, shake as above.