Singani

Singani is a brandy obtained by distilling wine made from fresh grapes, especially Moscatel de Alexandria, which gives it a pronounced floral aroma. It is produced, distilled, and bottled only in the origin zones established by Bolivian law, in high-altitude valleys.

Law 1334 of 1992 recognized the denomination of origin for singani and defined the production zones. The first is the Valle Central de Tarija; the others are in the Cinti and Tomina valleys in Chuquisaca, in valleys of La Paz, and in valleys in southern Potosí. Bolivian regulations require vineyards above 1,600 meters of altitude, and therefore singani is regarded as a high-altitude product. In 2016, Law 774 declared singani and Bolivian high-altitude wines a cultural heritage of the country.

The name is linked to the old estate Siwingani, in San Lucas, in the Nor Cinti province of Chuquisaca, where grapes were grown since colonial times, when the valley vineyards supplied the mining city of Potosí. Tarija became the main producing region, and Bolivia’s official destination catalogue features the department for the High-Altitude Wine and Singani Route.

In the Valle de la Concepción, in Uriondo, about 25 km from the city of Tarija, there are wineries and distilleries that welcome visitors, and the Vendimia Chapaca, an intangible national heritage, includes wine and singani tastings and a craft singani fair.

Singani is drunk neat or in cocktails. The best-known is the chuflay, mixed with ginger or lemon soda.