What is Singani?

Singani is a Bolivian brandy distilled from Muscat of Alexandria grapes grown at high altitude in the Andes (1,600m above sea level and up). It's the country's national spirit and plays a major role in culture today.

It has a distinct flavour acheived through extreme altitude, mountain terroir and cool climate, and it doesn't undergo barrel ageing, creating a spirit that is clear, clean, aromatic, smooth and balanced. In many respects the flavour is closer to unflavoured Eau de Vie with a bright, floral, peppery taste reminiscent of Muscat.

History of Singani

Grapevines were introduced by Spanish missionaries arriving from the 1530s which is where winemaking in general began in Bolivia, which was then known as Upper Peru. At the time, distilled spirits in the Spanish colonies were called aguardientes but commerical and cultural reasons gave rise to the name Singani.

There were a number of villages and mission centers with similar etymology from Potosi to the Spanish Royal Road that connected Lima and Buenos Aires in the Cinti province. Potosi, one of the highest cities in the world, in the early 1500s was a major consumer of Singani and so it is thought it developed this local name somewhere at this time. Today, the Tarija region in Bolivia is the major production center of Singani and indeed grapes and wine in general. Although, you can find more artisan producers redeveloping in the Cinti region where it all began.

Other South American spirits similar in nature include it's Chilean and Peruvian cousin Pisco and Brazil's Cachaça.