Tasting

A good Singani smells of exactly what it's made from: muscat, fresh grapes, and white blossoms. Depending on the house, light citrus notes may join in. Since no wood is involved, there's no vanilla or toasty note whatsoever. On the palate, it feels soft, more fruity than sharp, with a warm, friendly finish.

Several genuine examples exist. Singani 63, bottled at Casa Real in Tarija, is the most widely available outside Bolivia. Alongside it stand Los Parrales and Rujero, two further brands also found in other countries. Comparing them reveals differences in the sweetness of the fragrance and the warmth of the finish.

Singani belongs in a nosing glass or a small tulip glass that narrows toward the top and concentrates the aroma. A wide tumbler lets the delicate floral notes escape too quickly. Temperature matters too: Singani tastes best at room temperature; chilled, it turns more closed and reserved.

With the first sip, a small taste held briefly in the mouth rewards the effort. Afterward, a sip of water helps keep the nose fresh. Anyone comparing several brandies should start with the lightest and leave pauses in between.

To check the fragrance, nose from some distance first, then move closer, since at 40% ABV alcohol quickly masks the finer notes. A drop of water in the glass sometimes opens up additional floral notes. Leave the glass empty afterward, and the bottom often still carries a sweet grape fragrance long after, something you won't find in wood-aged spirits. This lingering trace is part of what defines Singani.