Singani has been quietly distilled in Bolivia for nearly 500 years in the high elevation (over 6,000 foot) valleys of the Andes mountains. The production is strictly controlled and adheres to traditions established by Jesuit priests. Singani is crafted from the floral Muscat of Alexandria grape, which takes on a complex and aromatic flavor at these altitudes, thus distinguishing Singani from pisco, grappa or other unaged grape-based spirit. Enjoy chilled or in a cocktail.