Singani

Singani

Singani is a type of distilled spirit from Bolivia. It is made from the white Muscat of Alexandria grape, which is grown at high altitudes in the Bolivian Andes. Singani has been produced for over 500 years and is considered the national liquor of Bolivia.

History

The production of Singani began in the 16th century when Spanish settlers started cultivating vineyards in the high valleys of Bolivia. The name "Singani" is derived from a pre-Columbian village of the same name, which was located near the mission where the first vineyards were planted.

Production

The production process of Singani involves the fermentation of the Muscat of Alexandria grapes. After fermentation, the liquid is distilled to produce a clear, strong spirit. The high altitude at which the grapes are grown is believed to give Singani its unique flavor profile.

Flavor Profile

Singani is known for its floral and fruity flavor profile. It has notes of jasmine, orange blossom, and tropical fruits. The spirit is also characterized by its smoothness and lack of harshness, which is attributed to the high altitude at which the grapes are grown.

Uses

Singani is often consumed straight or used as a base for cocktails. It is also used in cooking, particularly in Bolivian cuisine, where it is used to flavor dishes such as saice, a traditional Bolivian stew.

Legal Status

In Bolivia, Singani is recognized as a Denomination of Origin (DO), which means that only spirits produced in certain regions of Bolivia can be called Singani. In 2015, the United States recognized Singani as a distinctive product of Bolivia, which means that it is now protected under U.S. law.

See Also

• Bolivian cuisine
• Muscat of Alexandria
• Distilled spirits

External Links

• Official Singani website
• Bolivian Cookbook