Why Singani is just special
Singani is new to the World
...and yet not young, for it has been around for 450 years...
Singani is a quality spirit of deep heritage entirely new to the United States.
Singani is not a brand, but a type of spirit.
A new spirits variety is truly a rare and exciting event.
We invite you to be part of the excitement!
Learn more about...
What is Singani?
Singani is a clear 80-proof spirit as carefully made today as it has been for centuries.
How is it made?
It is distilled from a single select variety of aromatic grape using similar methods and distillation equipment as are used for cognac and eau-de-vie.
Where is it from?
Singani is made in the Tarixa valley in the Andes mountains. It is a product of Bolivia, one of the planet's more out of the way locations and relatively unknown to much of the world.
What does it taste like?
Most people when encountering Singani for the first time are impressed with its distinct aromatic character - a Singani signature - and its clean profile. Singani is also very smooth, it does not burn the way some spirits do.
Why is it special?
Singani is a real, authentic spirit, unchanged for centuries. It is a true spirit, not a mixture of ethanol and additives. Its pedigree also makes it stand out:
- Singani is a genuine DOMAIN OF ORIGIN, a product of its land
- Singani is a GEOGRAPHICAL INDICATION, meaning it can only be made in limited and defined areas specified by law, not just anywhere
- Singani is not a brown spirit, meaning it has not been aged; this means Singani must be made right the first time, this is hard
- Very little of the production ends up in the bottle, this is to keep quality high, which is expensive to do
How is Singani different?
Singani is made from a single variety of Vitis vinifera known for being the most aromatic. After special fermentation and distillation practices, a distinctive and consistent Singani signature results which cannot be mistaken for anything else.
The variety of grape is the oldest known, a favorite of the Egyptian pharaos. High in the Andes mountains, special strains of the grapevine are cultivated to survive at altitudes one to two miles high.
The altitude, terroir, special strains and special methods make Singani unique, truly unlike anything else.
Is Singani a brandy?
No. You would think so, given that it is distilled from grapes, but Singani has more in common with eau-de-vie than brandy. See sidebar.
Does Altitude matter?
Singani is produced by law only from vineyards growing at 5,250 feet and higher. There is no such thing as a lowland Singani.
At these altitudes, the air thins and the rays of the sun intensify. Intense solar luminosity and dramatic daily temperature fluctuations create a richer concentration of aromatic compounds.
Does Heritage matter?
Although new to America, Singani was not invented yesterday. Its roots stretch back nearly 500 years.
When a mountain of silver was discovered in the Andes, the city of Potosi sprung up around it. Mega-fortunes were made, and at that time Potosi was the richest, and one of the largest cities in the world, larger than London or Paris.
Singani grew up in this climate, the favored spirit of the wealthy, those who knew how to party, in a gilded period of history when demand for quality was high, and spirits were as high as they could be.
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