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singani

Made using a special process spirits out Bolivia, which is considered a national drink. It was produced in the 16th century by Augustinian monks who came to the country with the Conquistadores. They planted the variety Muscat d'Alexandrie which ripens to high sweetness in the high-altitude vineyards at 2,600 meters above sea level and is particularly suitable for this. After the slow and aroma-preserving distillation the Singani is stored in wooden barrels. It resembles that Pisco out Chile respectively. Peru, but is more aromatic than this one. The traditional process used rural distillation systems made of clay jugs sealed with fresh clay and cooling pipes made of reeds. The Singani is mainly produced in the Cinti valley in the province of Chuquisaca and also exported to many South American countries. See also under spirits,

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