Unveiling Bolivia's Renowned Red Grape: A Tasty Secret

Bolivia's major red grape is the Muscat of Alexandria, which is also the dominant grape in the country. It is a resilient, productive, and adaptable grape that is perfect for making singani, an aromatic, unaged brandy.

Singani is a brandy made from Muscat of Alexandria grapes

The unique flavour of Singani is a result of the distillation process and the thickening of the grape skins at high altitudes. The spirit is clear and unaged, with a pure and balanced flavour profile that includes dried fruit and spicy notes. Singani is typically enjoyed neat during holidays, birthdays, and get-togethers, but it is also commonly used in cocktails, such as the chuflay, which is a mix of Singani and a bubbly beverage.

Singani is considered part of Bolivia's cultural patrimony and has been declared a Domain of Origin (Denominación de Origen or DO) and a Geographical Indication (GI) by the Bolivian government. The production of Singani is highly regulated, with specific zones designated for vineyards and distilleries. The process of making Singani is also controlled to ensure purity and quality, with standards that are stricter than those in many other countries.

In recent years, Singani has gained recognition outside of Bolivia, particularly in the United States, where it is now traded under the class of brandy for international trade purposes. This recognition has opened up potential trade opportunities and economic development for Bolivia. Singani has also received international awards, with nine gold and grand gold medals awarded at the international level over seven consecutive years.

It is distilled at high altitudes, which affects its flavour

Singani is a brandy that is distilled from Muscat of Alexandria grapes at high altitudes in Bolivia. The distillation process is affected by the altitude, as the boiling point for distillation is lower, which means that more of the aromatics are retained during the distillation process.

The high altitudes in Bolivia, which range from 1,600 to 3,000 meters (5,250 to 9,840 feet) above sea level, have a significant impact on the flavour of Singani. The lower boiling point at high altitudes allows for more of the delicate aromatics of the Muscat of Alexandria grapes to be preserved during distillation. This results in a spirit with a distinct floral and aromatic profile.

The unique climate conditions in the high valleys of Bolivia also influence the flavour of Singani. The intense sunlight at high altitudes increases the concentration of aromas and flavours in the grapes. Additionally, the thin mountain air and strong winds can protect the vines from extreme temperatures and hailstorms. The combination of high altitude and unique climate conditions contributes to the development of the distinct flavour profile of Singani.

The distillation process itself is also carefully controlled to retain the delicate aromatics of the grapes. Distillers use European batch stills and stainless steel holding tanks to maintain quality and prevent the introduction of undesirable substances that could affect the flavour. The distillation is run cold and cut off early to capture the desired aromatics and remove fusel oil.

The result is a spirit with a complex and delicate flavour profile. Singani is known for its floral and fruity notes, with hints of spice and grass. It has a smooth and balanced mouthfeel, with a fine, soft, and smooth texture. The distillation process at high altitudes plays a crucial role in preserving and enhancing these characteristics.

The high-altitude distillation of Singani is not only a technical process but also a cultural tradition in Bolivia. The spirit has been produced in the country for hundreds of years and is considered a national drink. The distillation techniques have been passed down through generations, with regulations in place since the 1990s to protect the authenticity and quality of Singani.

Singani is considered Bolivia's national spirit

The name "singani" is thought to come from the native Aymara language word "siwingani", which refers to a type of sedge plant (family Cyperaceae) found in Andean valleys. The production of singani is closely tied to Bolivia's high-altitude valleys, with vineyards located at elevations of 1,600 meters (5,250 feet) or higher. The extreme altitude gives Singani a unique flavour that is not found in other spirits.

Singani is typically distilled at altitudes of 1,800 meters (6,000 feet) above sea level, close to the wineries and distillation facilities. The high altitude affects the boiling point of distillation, which helps to retain more of the aromatic compounds found in the Muscat of Alexandria grape. The resulting spirit has a floral and aromatic profile, with notes of stone fruits, spice, and grass.

In Bolivia, Singani is often consumed neat, over ice, or in cocktails such as the Chufly, which is made with ginger ale and lime. It is widely consumed during national festivals and celebrations, and is considered an essential part of Bolivian culture.

Despite its popularity in Bolivia, Singani has only recently started to gain recognition in international markets. The economic situation in Bolivia and the lack of private or government backing have made it challenging to export the spirit. However, some brands, such as Singani 63 and Rujero, have successfully entered the international market and are helping to introduce Singani to a wider audience.

It is often consumed neat, over ice, or in a cocktail with ginger ale and lime

Singani, the national spirit of Bolivia, is often consumed in a variety of ways, including neat, over ice, or in a cocktail. One of the most popular ways to enjoy singani is by mixing it with ginger ale and lime to create a refreshing cocktail known as "Chufly." This combination enhances the floral and fruity notes of the spirit, making it a delightful choice for those who enjoy their drinks on the sweeter side.

Singani is a clear, unaged brandy that is distilled from Muscat of Alexandria grapes grown in the high valleys of Bolivia. The unique climate and terroir of these high-altitude vineyards impart a distinct character to the spirit. The grapes develop thicker skins and enhanced vascular tissue at these altitudes, resulting in a more intense flavour profile. The distillation process, which occurs at high altitudes, helps retain the aromatic qualities of the grape, giving singani its signature floral and fruity notes.

The history of singani is deeply rooted in the country's past, with production dating back to the 16th century when it was first crafted by monastic orders to meet the sacramental needs of the Spanish conquistadors. Over time, it became an integral part of Bolivian culture and is now considered a symbol of national pride.

While singani is predominantly consumed within Bolivia, there have been recent efforts to introduce it to a wider international market. Despite some challenges, it is slowly gaining recognition beyond its native country, with a few brands becoming available in the United States.

In Bolivia, singani is not just a drink; it represents a piece of their history, culture, and national identity. The production and consumption of singani unite Bolivians from all walks of life, and its unique flavour and aroma make it a beloved spirit both locally and for those fortunate enough to discover it beyond Bolivia's borders.

The drink is hundreds of years old

The name "singani" is thought to originate from a pre-Columbian village of that name near the mission that first distilled the liquor. The word is derived from the native Aymara language word "siwingani", which means "the place where sedges grow".

Singani has been an important part of Bolivian culture for centuries. It is considered part of the country's cultural patrimony and is often consumed during national festivals, religious holidays, and other celebrations. The drink is also associated with mining operations in Bolivia, as it was traditionally consumed by miners in the cold environment of mines located above 14,000 feet.

The production of singani is deeply rooted in the country's history and has been regulated by the Bolivian government to protect its authenticity and quality. The vineyards used for its production must be sited at 1,600 meters (5,250 feet) or higher, and most of the distillation takes place in the high valleys of Bolivia.

The unique climate and terroir of Bolivia's high-altitude vineyards contribute to the distinct flavour profile of singani. The extreme conditions, including intense sunlight, dramatic temperature fluctuations, and lack of winds, result in grapes with higher concentrations of aromatic compounds.

The traditional method of producing singani involves distilling the spirit at high altitudes, which lowers the boiling point and helps retain more aromatics during the process. The result is a spirit with a floral and aromatic profile, a smooth mouthfeel, and a clear, brilliant appearance.

In recent years, singani has gained recognition beyond Bolivia, with some brands winning international awards. However, the economic situation in the country has made it challenging to launch the spirit globally. Nevertheless, singani remains an important part of Bolivia's cultural heritage and continues to be enjoyed by locals and those who have discovered its unique flavour.

Frequently asked questions