Bolivian Beverage Basics: What's In A Glass?

Bolivia has a wide variety of drinks, from traditional beverages that have been consumed for hundreds of years to modern cocktails. In the Andean region of Western Bolivia, the weather is often cold and dry, so thick, hearty drinks are popular. Api, a hot, sweet, thick maize drink flavoured with cloves and cinnamon, is a breakfast staple in the altiplano, often accompanied by buñuelos, deep-fried doughnuts. In the tropical lowlands of Eastern Bolivia, icy cold drinks are more common, such as mocochinchi, a cold peach cider, and somó, a cold corn juice. Freshly squeezed fruit juices are also popular, with unique fruits such as chirimoya, tumbo and tuna. Bolivia also produces its own wines, with some of the world's highest-altitude vineyards in the town of Tarija. The country's national spirit is singani, a white grape brandy often mixed with Sprite or Seven-Up to make a cocktail called chuflay.

Freshly-blended fruit juices

Bolivia's diverse topography means that a wide array of fruits are available, many of which may be new to visitors. Common options for freshly-blended juices include chirimoya (a custard apple), tumbo (the banana passionfruit), and tuna (cactus fruit).

In the Amazon basin, you can find plenty of asaí (the antioxidant-rich palm berry, known as acai abroad). This is often used to make smoothies or bowls topped with fruits and grains.

Other fruits commonly found in Bolivia include achachairú (a small, orange, semi-acidic fruit native to the tropics of Bolivia), acerola (a very small, soft, acidic fruit, common in Brazil, about the size of a cranberry), carambola (known as "star fruit" in English), guineo (a very small, extremely sweet banana), and maracuyá (an extremely acidic fruit with a thick outer skin and numerous black seeds covered in a thick, mucous-like membrane).

Wine

Although Bolivia is not a well-known wine-producing country, it does have a small but thriving wine industry. The country's wine-making history dates back to the 16th century when Spanish colonisers first planted vineyards to produce wine for the sacrament. Today, Bolivia's wine industry is centred in the south-central city of Tarija, which is home to 80% of the country's vineyards. The high-altitude vineyards of Tarija produce a range of red, white, dessert, fortified, and sparkling wines.

The unique geography and climate of Bolivia present challenges and opportunities for wine-making. The country is fully within tropical climate latitudes, which are not ideal for viticulture. However, Spanish colonisers discovered that grapevines could thrive in the valleys at high altitudes. Today, 99% of Bolivian vineyards are situated between 1600 and 3000 meters above sea level, with the majority concentrated at an altitude of 1600–2000 meters. The high altitude gives Bolivian wines a unique taste, with more exposure to sunlight, which concentrates aromas and flavours. The thin atmosphere at these altitudes also causes the grapes to change, and the lack of wind and humidity at night benefits the vineyards. Daytime temperatures can fluctuate above 35 degrees Celsius, increasing acidity, and summer rains can dilute the wine.

The most common grape variety in Bolivian vineyards is the Muscat of Alexandria, which is often used to produce singani, the national brandy of Bolivia. However, Bolivian winemakers have also been experimenting with planting different grape varieties, including international grape varieties such as Muscatel, Cabernet Sauvignon, Syrah, Merlot, Malbec, Tannat, Garnacha, Barbera, Sauvignon Blanc, and Chenin Blanc. There has been success with lesser-known French and Spanish varieties and some modern crosses.

The Central Valley of Tarija, the Valley of Cinti, and the Valleys of Santa Cruz are the three main wine-producing regions in Bolivia. The semi-arid and temperate climate of these regions, coupled with the high altitude, creates ideal conditions for producing aromatic wines. The city of Tarija, in particular, has seen major investments in wineries and the production of more sophisticated, textured wines. The Muscat of Alexandria grape is used to produce the pisco-like spirit singani, which is often mixed with ginger ale or lemon soda to create the popular cocktail chuflay.

Cocktails

Bolivia has a variety of cocktails, some of which are made with Singani, the national spirit. Singani is a drink made from fermented and distilled white Muscat de Alexandria grapes. It is often mixed with Sprite or Seven-Up to make Chuflay, a fast-acting combination. Other Singani cocktails include yungueño, té con té, and sucumbé.

> 2 oz Casa Real Singani

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> ¼ oz Fresh lemon juice

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> Preparation: Fill the glass with ice and directly pour all the ingredients in the order mentioned above. Add a slice of lemon for the final touch.

Yungueño is another Singani cocktail that is popular in the subtropical region of Yungas, east of the Bolivian Andes, where oranges are abundant. Here is the recipe:

> 1 ½ oz Casa Real Singani

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> 5 oz fresh orange juice

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> Method: Direct or shaken

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> Preparation: Fill the glass with ice. Combine the singani, fresh orange juice and syrup directly or in a shaker. Shake very well and serve with a slice of orange, drink it very cold. Cheers!

In addition to cocktails made with Singani, there are other traditional Bolivian drinks that are concocted with interesting ingredients. In Western Bolivia, the Andean region where the population is mostly of Aymara or Quechua origin, the weather is cold and dry, so thick, hearty drinks are popular. Api blanco and api morado are typical drinks in this region.

In Southern Bolivia, you can find some of the best wines in the world, especially in Tarija, which is known as Bolivia's wine country. In Eastern Bolivia, drinks like mocochinchi, tujuré, somó, and chicha are popular. This region is mostly tropical, with a hot and muggy climate, so thinner, fresh fruit and icy cold drinks are preferred.

Tea

Bolivians also drink plain black tea or infused with ginger and cinnamon.

Coffee

The Bolivian coffee sector has faced several challenges, including geography, infrastructure, crop productivity, and competition for profitability. As a landlocked country, Bolivia has limited access to shipping routes, which adds costs for exporters. The country's mountainous landscape also makes transportation difficult and expensive.

Despite these challenges, the Bolivian coffee industry is working to improve its reputation and establish itself in the world of specialty coffees. Initiatives such as Fair Trade and organic practices, along with economic development projects, have provided opportunities and support to coffee producers. The growth of social media platforms has also helped Bolivian consumers better understand what good coffee looks like, and local consumption has grown exponentially, especially in larger towns and cities.

Frequently asked questions