Singani: delicious spirit from Bolivia
Singani is a traditional Bolivian spirit made from white Muscat grapes (Muscat of Alexandria). The pomace brandy is primarily produced in the high Andean regions of Bolivia, particularly in the departments of Tarija and Potosí. Singani has a long history and is an important part of Bolivian culture and gastronomy.
Unser Tipp:
Where can you buy Singani?
We recommend our partner Miskisimi.com, who sell original Singani from Bolivia in Germany through their online store. It's best to take a look at Miskisimi.com yourself. There you can also see the current prices for Singani in Germany. Our recommendation is the Singani Rujero Private Collection, a double distilled award-winning premium Singani.
What varieties of Singani are there?
The most well-known Singani brand is certainly Casa Real. In addition, there are many other well-known brands such as Singani 63, Singani Rujero, Don Lucho, San Pedro, Singani Viuda and others. And there are constantly new small producers bringing their own Singani brands to the market. So it's worth staying curious and finding your own favorite among the different Singani brands!
How much alcohol does Singani have?
Singani has an alcohol content of about 40%.
What are the differences between Singani and Pisco?
The biggest difference right away: while Pisco is produced in Peru or Chile, Singani is native to Bolivia.
Additionally, the Pisco is made from a blend of Muscat grapes and other wine varieties, while the Bolivian Singani is made 100% from Muscat grapes.
There are also many similarities between the two spirits.
Both spirits are very similar in taste, as they are made from both aromatic and non-aromatic grapes. Pisco and Singani are also produced in a quite similar way and could thus be referred to as "related."
Both liqueurs use the Muscat d'Alexandrie grape, ferment for up to 21 days in steel tanks, and are distilled in an alambic, a special distillation vessel. Singani is distilled once or twice and then brought to drinking strength of about 40% alcohol content.
Cocktails with Singani
In cocktail culture, Singani has not gained the same recognition as Pisco, but it can easily be used as a substitute in all Pisco cocktails.
In Bolivia, Singani is mainly enjoyed in long drinks. Mixed with ginger ale, the drink is called "Chuflay". Together with orange juice and sugar, it is referred to as "Yungueño” served, a popular aperitif in Bolivia. Of course, there is also the Singani Sour, the Bolivian version of the Pisco Sour. There is even a Singani infused with coffee flavors (Cascara), the so-called "Singani Sultana".
Here you will find some of our favorite cocktails with Singani:
CHUFLAY
ZUTATEN:
-
4 cl Singani
- 150-200 ml Ginger Ale
- 1 lemon slice
- 1 tablespoon of lemon juice (optional)
- 1-2 large ice cubes
TO THE RECIPE
SINGANI SOUR
ZUTATEN:
- 2 cl Singani
- 2 cl lime syrup
- Flesh of a lime
or half a passion fruit - Egg white from an egg
- Crushed ice to taste
- Angostura bitters as needed
TO THE RECIPE
YUNGUEÑO
ZUTATEN:
- 4 cl Singani
- 10 cl orange juice
- Crushed ice to taste
- 2 tsp sugar/brown sugar (optional)
- Angostura bitters (optional)
TO THE RECIPE
