Singani is a native and exclusive product of Bolivia. Protected by Domain of Origin and Geographical Indication, the law requires that both vineyards and distilleries are located above 1600 m.a.s.l. in specific regions of the country and to be made only from Muscat of Alexandria grapes, a variety that thrives in
the Bolivian high valleys since its introduction more than 500 years ago.

Known as one of the most aromatic varieties, Muscat of Alexandria adapted remarkably well to the land and altitude; and because of the wide temperature range and high insolation of the region, the grapes ́ flavors and aromas are even more intense. As a result, Singani has a distinct profile, achieved without barrel aging. A premium distillate, transparent, bright and clean. Bursting with citrus and floral aromas; smooth, with velvety and elegant flavors and a balanced structure.

Singani can be enjoyed neat, on the rocks or in any of your favorite cocktails. 

The Bolivian national cocktail



  • 40ml Singani
  • 130 ml ginger ale
  • 1 slice of lime
  • 4 ice cubes


Place the lime in a large glass along with the ice cubes.

Add the singani and top up with ginger ale.


An outstanding one

Singani Sour


  • 20 ml Singani
  • 20 ml lime juice
  • 20 ml sugar syrup
  • 1/2 tablespoon egg white
  • 4 ice cubes


Add the ingredients to a cocktail blender and shake vigorously for 10 seconds.

Pour into a cocktail glass and enjoy.

The favorite of chocolate lovers

Singani Alexander


  • 30 ml Singani
  • 20 ml cocoa liqueur
  • 20 ml cream
  • 5 to 6 ice cubes


Add all ingredients to a cocktail mixer.

Shake vigorously for 10 seconds and then serve in a cocktail glass.

Garnish with nutmeg powder. (optional)

Classics in a new look

Singani Mojito


  • 20 ml Singani
  • 20 ml carbonated water
  • 1 tablespoon sugar
  • 1 handful of fresh mint
  • 10 ml lemon juice
  • Ice


Add lemon juice, sugar and some of the mint to the glass and mash lightly with a cocktail muddler.

Add singani and shake together with the ice.

Pour into a highball glass filled with ice cubes. Fill with water and decorate with remaining mint.