Singani vs. Pisco
Singani and pisco are both clear grape brandies that share similar physical attributes. However, when you examine their distillation methods, geographical zones of production, resting techniques, quality classifications and other details, you will find that they are very different spirits. We have listed the differences between Bolivian Singani and Peruvian pisco in the chart below:
A brandy made from 1 or a blend of the 8 pisco grapes permitted by the D.O. in Peru.
A brandy made only from Muscat of Alexandria grapes in Bolivia.
Rests in neutral casks a minimum of 3 months.
Rests in neutral casks for a minimum of 6 months.
Must be made in one of the Pisco-producing regions as defined by the D.O. in Peru.
Must be made in one of the Singani-producing regions as defined by the D.O. in Bolivia.
Produced at 2,000m (6,562 feet) or lower from grapes grown at those elevations.
Produced at 1,600m (5,250 feet) or higher from grapes grown at those elevations.
Has both single-variety Piscos (puros) and blends (acholados).
Only single-variety Singanis are produced exclusively from the Muscat of Alexandria grape. No blending with other varieties is permitted.
Linguistic evidence suggests the word “pisco” comes from the native Quechua word “pishqu” (meaning bird).
Linguistic evidence suggests that the word “singani” comes from the native Aymara word “siwingani” (meaning sedge).
Only single distillation permitted.
Usually double distilled and watered down to proof.
No quality classification
Has quality classifications:
Singani de Altura
Singani de Primera
Singani de Segunda
Pomace may never be distilled in Pisco production.
Singani de Primera and Singani de Segunda may be made from the pomace leftovers from winemaking (similar to grappa)
Download our Signani vs. Pisco chart here: Singani vs. Pisco
Armstrong, Darren. “Singani.” StrongSomm, www.strongsomm.com/singani.
“Singani.” Wikipedia, Wikimedia Foundation, 10 July 2019, en.wikipedia.org/wiki/Singani.