Боливиялық мүсік шарабы: Сингани

Grape spirit made in Bolivia
a liquor

Singani is a Bolivian eau de vie or brandy distilled from white Muscat of Alexandria grapes. Only produced in the high valleys of Bolivia, it is the country's national distilled spirit and considered part of its cultural patrimony. Singani has been produced since the 16th century shortly after the Spanish arrived in South America. It was first distilled by monastic orders who needing sacramental wine found it expedient to also distill. Most sources say the name singani derives from a pre Columbian village of that name near the mission that first distilled the liquor. While its production methods and drinking characteristics more closely resemble eaux de vie, it is treated as a brandy for purposes of international trade. It has since been declared a Domain of Origin (Denominación de Origen or DO) and a Geographical Indication (GI) by the Bolivian government. Since the 1990s, formal Bolivian regulations have codified what has long been practiced, and the vineyards from which singani is made are to be planted at elevations of 1,600 m (5,250 feet) or higher. Singani is thereby known as an altitude product in Bolivian legal terms, the official phrase "of altitude" being also applied to Bolivian wines and grapevine cultivars. Although there are vineyards at elevations much higher than the official minimum, they are difficult to manage, and most production comes from plantations at around 1,800 m (6,000 feet) above sea level close to where the wineries and distillation facilities are located.

Linguistic evidence suggests that the word “singani” arises from the native Aymara language word “siwingani”. There are various such placenames in Bolivia, historically and today. It is currently not clear which site first became known for producing singani liquor, although there are at least three probable candidates. The common thread of the etymon is the prehistoric native placename, followed by pre Columbian settlements of that name at these locations, the founding of missions at those locations, the production of wine, the rise of haciendas with that placename, the production of liquor, and the trading of that liquor into the city of Potosí.

The grapes for singani are produced in the Andes mountains at elevations from 5,250 up to 9,200 feet above sea level. For example, the vineyards at San Juan del Oro in Tarija are at 8,850 feet amsl. The largest vineyards are located at around 6,000 feet, however, due to logistical difficulties at higher elevations. Given the proximity to the equator, thermoclines are higher, with a lower probability of freezing even on winter nights. The structure of surrounding mountain peaks protects growing regions from seasonal cold fronts (surazos) and hailstorms that can damage plants. Mountain air tends to be thin, cold and dry, yet solar radiation is stronger, passing through both warming radiation and intense ultraviolet light. Due to the fact that mountain air cannot hold heat well, grapevines experience dramatic daily air temperature fluctuations. Studies of altitude vineyards by CENAVIT and other organizations suggest that fruit subject to these conditions tends to produce greater concentrations of monoterpene aromatics held in a free state rather than sequestered as oils. This is important as oils do not survive the distillation process. The soil is fluvial erosion from surrounding peaks, well structured deep clay and sandy loam with good pitch and permeability. Because of singani producers’ methods learned over centuries, the extreme climate at high altitude, the mountain soil and other factors of terroir, singani has a distinct flavor profile. The profile is achieved without barrel aging, much like tequila. The coded regulatory organoleptic properties of singani are, aspect: clear, clean, brilliant; color: colorless; aroma: terpenol profile of alexandria muscat predominates (primarily geraniol, linalool, and nerol); taste (mouthfeel): fine, soft, smooth, with balanced structure. Singani does not contain sulfites, colorants, marc or lees, flavor enhancers or other additives which may be present in other spirits like brandy.

Grapevines are tended year round, but the fruit is harvested only once a year. Clusters of berries are “groomed” by hand before picking so that only berries that meet published standards are collected. In singani, all of the aromatic profile must come from the grape itself as it interacts with yeast during the fermentation process. A grape richer in desirable aromatics is therefore preferable to thin, acidic varieties as may be used for cognac. Producers who have experimentally aged singani have reported that singani's distinctive character becomes diminished, and the resultant brown liquor tastes more like other brown liquors than singani. Given current national standards, such a liquor could not rightfully be called singani.

As is true for nearly all liquors produced for human consumption, singani comes off the still at a higher proof than it is bottled. This is done to reduce if not eliminate the level of fusel oil. Singani manufacturers take care to keep undesirable substances out of the product so that the characteristic terpenol profile dominates and is not blemished by off odors such as grassiness (amyl alcohol), pineapple (ethyl butyrate), and other congeners. Fiery tastes are due to fusel oils and other contaminants characteristic of raw unregulated liquor. Singani has no detectable fusel and actually must taste smooth according to its legal profile. and those sponsored by the French Oenologists Union. Nine gold and grand gold medals have been awarded at the international level in seven consecutive years to this small industry.

Since its inception in the mid to late 1500s, singani has been often drunk as is, cocktail culture only being introduced in the 19th Century. However, around the year 1608, in the cold environment of mines located above 14,000 feet, Potosi miners mixed hot milk with singani and spices and called it sucumbé, a name of possible African origin, and the oldest singani mixed drink known. Sometime in the 1800s railroad engineers from Britain and America began to lay down track in the Andes nations including Bolivia. A 19th century favorite back home in Britain was “gin on gin” or gin with alcoholic ginger beer. Unable to get either one in country, British expatriates improvised with singani and whatever bubbly came to hand. The railroad term “shoofly” (perhaps from “short fly”) refers to a short length of track built as a temporary expedient to the main line and is slang for “workaround”. Singani and bubbly beverage was thus dubbed a “shoofly”. Being unpronounceable to locals it emerged as “chuflay”, which is still the favorite cocktail based on singani. Other traditional mixes are the “yungueño”, tumbo (banana passionfruit) cocktail, and “té con té”, which signifies "tea with trago", that is, hot tea with "trago" (an alcoholic drink), either singani or straight cane alcohol. This proto "mixed drink" was an essential part of the long trips in the mountains in unheated buses, and still has its fans even in the tropical parts of Bolivia. Singani is wildly popular at national festivals, most notably Saint John's Eve and the annual Virgen del Socavón carnival (Carnaval de Oruro). Singani is also the traditional drink at weddings, religious holidays, birthday parties, and other celebrations. A common pastime is to play “cacho”, a cup and dice game similar to yahtzee or generala, while drinking singani either as a penalty or reward depending on the players’ mood.