A kindred spirit of Pisco with a Bolivian twist, this unique brandy dates back to the 16th century, shortly after the Spanish arrived with Moscatel vines in tow - for sacramental purposes of course. Apparently the altitude got to them and they couldn’t resist the urge to distill. That altitude is now codified into the strict regulations governing the production of Singani which specifies that the vines must be grown at a minimum elevation of 1600 meters, literally a mile high, creating a lean, crisp, floral and aromatic wine whose flavors and aromas survive the distillation process and remain evident in the final spirit. Steven Soderbergh was so smitten with it when he was in Bolivia on a shoot, that he assembled his own team of importers and distributors to bring it back to the US. As the Bolivian monks would have said, ‘Gracias a Dios!’