Singani is the 500-year-old National Spirit of Bolivia.
This Muscat grapes’ roots began in Alexandria, Egypt before migrating to Spain where missionaries made their sacramental and communal wine.
In the 1500s, Spanish conquistadors brought the Muscat of Alexandria grape to Bolivia to continue making their wine. They planted it high in the Andes where the warm days and cool nights of the mile-high elevation created the perfect growing environment.
Now considered the National Spirit of Bolivia, Singani
is the top-selling liquor and a staple of Bolivian culture.
The Andes Mountains have a winning combination of elevation and climate, which yield some of the most exceptional grapes in the world.
What makes a Singani, Singani?
In order to be a Singani, the spirit must be:
1.Distilled from 100% Muscat of Alexandria grapes
*This also differentiates Singani from Pisco; Pisco can be made in Peru or Chile from up to seven varieties of white or red grapes.
2.Grown and distilled at 5,200 ft elevation or higher
*That’s really friggin’ high, dude.
3.Made in the 30,000 acre region of Southern Bolivia
*A region smaller than Cognac or Champagne.
Singani has been given both a DO (Designation of Origin) and GI (Geographical Indication) within Bolivia.
And after EIGHT YEARS, Singani has also received its own United States TTB Category!
