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Singani

Brandy from Bolivia produced according to a special process, which is considered a national drink. It was already produced in the 16th century by Augustinian monks who came to the country with the Conquistadores. They planted the Muscat d'Alexandrie variety, which ripens to a high sweetness in the high altitude vineyards at 2,600 metres above sea level and is particularly suitable for this purpose. After the slow distillation, which is gentle on the aroma, the Singani is stored in wooden barrels. It is similar to pisco from Chile or Peru, but more aromatic than this. In the traditional process, peasant distillation equipment made of clay jugs sealed with fresh clay and reed cooling tubes were used. The Singani is produced in large quantities mainly in the Cinti Valley in the province of Chuquisaca and is also exported to many South American countries. See also under spirits.

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