Back in September, we highlighted one of our favorite drinks of the moment: the pisco sour at Yerba Buena. The classic frothy beverage combines pisco (Peru’s national grape brandy) with lime juice, egg white and bitters. The brand used at Yerba Buena is called Macchu Pisco, and it’s been popping up on cocktail menus throughout the city, along with its two sister labels—La Diablada and Ñusta—from the same family-owned company. To get a better sense of just how bartenders are using the spirit right now, TONY tagged along with Macchu Pisco owners (and sisters) Lizzie and Melanie Asher on a high-octane bar crawl covering Death & Company, PDT, The Crosby Bar, Summit Bar, Yerba Buena, wd~50 and Apothéke. Take a look at the slide show for highlights of the tour, and read after the jump to sharpen your pisco knowledge. Read more »