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Made according to a special process spirits out Bolivia 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 variety Muscat d'Alexandrie which matures in high vineyards at 2,600 meters above sea level to high sweetness and is particularly suitable. After the slow and gentle aroma distillation the Singani is stored in wooden barrels. He resembles that Pisco out Chile or. Peru but is more aromatic than this. The traditional method used peasant distilling plants made of fresh clay clay jars and reed cooling tubes. The Singani is produced in large quantities mainly in the valley Cinti in the province Chuquisaca and also exported to many South American countries. See also below spirits,

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