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Singani
Singani is a South American liquor, similar to pisco, distilled from the special muscatel grape grown in southern Bolivia and Northwest Argentina. It is Bolivia's national liquor.
Singani is used to make many traditional cocktails, including the chuflay and the yungueno.
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ANDEAN COMMUNITY
PISCO
SINGANI
CACAO DE CHUAO
COCUY PECAYERO
RON
MAIZ GIGANTE
QUINUA REAL
CAFE
EUROPEAN UNION
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Singani is liquor with high level of alcohol made from grapes. It is originally from the village Singani in the Potosi department in Bolivia, where Augustinian missionaries began the cultivation in the 1550s. For the preparation, the grape juice is left to ferment for 5 to 21 days and then it is distilled until it reaches a 71% level of alcohol. Later the alcohol level is reduced with spring water from the Andes, and the liquor is left to mature for a few months in steel tanks, before being bottled.
Area of production:
Singani is produced in the Tarija area in Bolivia, which is considered the wine region of this Andean country. Because of its complex preparation procedure it must be produced, distilled and bottled in this area.
Norm of the appellation:
It was recognised as appellation of origin through Law on May 4, 1992.
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This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article Singani
