If you travel to Bolivia, one drink you can’t miss is Singani. Distilled at breathtaking altitudes and made from fragrant Muscat of Alexandria grapes, this spirit has been woven into Bolivian culture for nearly five centuries. From the silver mines of Potosí to trendy cocktail bars in La Paz and Tarija, Singani tells a uniquely Andean story.
What Is Singani?
Singani is a grape-based distillate native to Bolivia, made exclusively from Muscat of Alexandria grapes. What sets it apart is where it’s grown—vineyards sit between 1,800 and 2,200 meters (5,900–7,200 ft) above sea level, mainly in the department of Tarija. This extreme altitude is key: it helps preserve delicate floral and fruity aromas that would otherwise be lost at lower elevations.
Pro tip: Altitude acts as a natural aroma “lock,” giving Singani its famed jasmine, orange-blossom and spice notes.
The Distillation Process
The process behind Singani is both simple and strict:
- Fermentation: The grape juice ferments for 7 days.
- Distillation: It is then distilled in pot stills until it reaches ~70% ABV.
- Purity: No sugar is added—only water is used to lower the alcohol to ~40%.
No additives, no shortcuts—just altitude and tradition.
A Brief History
| Date | Milestone |
| Mid-1500s | Spaniards plant vines near Potosí for sacramental wine |
| 19th century | First “aguardiente de uva” distilled in clay jars, renamed Singani |
| Late-1800s | British railway workers invent the Chuflay cocktail to replace their Gin and Ginger Ale drink |
| 1992 | Bolivia grants Singani its Denomination of Origin |
| 2014 | Film director Steven Soderbergh launches Singani 63 in the USA |
The Origins of Singani: A Tale from Potosí
While many today associate Singani with Tarija, its true origins lie in Potosí—one of the richest silver mining cities in colonial Latin America. During the 19th century, religious orders planted grapevines in nearby valleys to produce wine for mass. However, as Potosí’s miners endured harsh cold, altitude, and exhausting work, they demanded something stronger.
Wine was eventually distilled into a local brandy using clay vessels. This early “aguardiente” was made in San Lucas, Camargo, and Villa Abecia—not Tarija—and soon became the miners’ preferred drink. Over time, European stills called falcas replaced clay pots, and today Singani is crafted in modern copper stills.
A key chapter in this evolution took place at a Potosí estate called Sincani. It was here that Singani, as we know it, took shape in the mid-1800s. From that point, it grew from a local specialty into a national symbol.
Why Can Singani Only Be Made in Bolivia?
Singani is more than a drink—it’s a product of place. Its protected status (Denomination of Origin) is based on three key factors:
- Altitude: Only high-altitude vineyards (1,600 m+) are allowed.
- Grape: Must be 100% Muscat of Alexandria.
- Distillation: Must preserve natural aromas—no additives or aging.
These rules are enforced by Bolivian law and recognized internationally, making Singani a truly Bolivian creation that can’t be authentically reproduced elsewhere.
The Chuflay: Bolivia’s National Cocktail
Ingredients
- 1 oz (30 ml) Singani
- Ice
- Ginger Ale to top
- 1 lime wheel
Method
Fill a highball with ice, pour Singani, top with ginger ale, garnish with lime. Simple, refreshing, altitude-approved.
Chuflay’s Railway Origins
In the late 1800s, British engineers working on Bolivia’s railroads mixed gin and ginger ale after long days in the sun. But gin was hard to come by—so they swapped it for the local Singani. They jokingly called this mix “short-fly,” a railway term for a temporary fix on the tracks. Over time, the name evolved locally into “Chuflay.”
Today, it’s Bolivia’s unofficial national cocktail.
Where to Taste Singani in Bolivia
- Tarija Wine Route: Tour Casa Real or Campos de Solana.
- La Paz Gastronomy Bars: Try Gustu’s cocktail list.
- Potosí Mining Towns: Rustic chicherías still serve homemade versions.
All Things Bolivia 