I was about five minutes into my tour of Casa Real, a family-owned distillery in Bolivia’s Tarija Valley, when I casually observed that its signature spirit, singani, sounded a lot like pisco. Both are made by distilling white wine, and both result in an alcohol suitable for sipping or mixing.
Sir Isaac Newton can keep his apple. A sunburn provided all the inspiration one Bolivian scientist needed to revolutionize how we think about health and high-altitude winemaking. Marco Taquichiri, head of the physics department at the Universidad Autónoma Juan Misael Saracho in Tarija, Bolivia, recently launched a study analyzing the correlation between elevation and resveratrol, […]
There was no time to lose. We roared through the Bolivian countryside, kicking up a cloud of dust over gravel roads in the South American country’s southern Tarija region. The sun was setting, gradually turning the red and brown Andean peaks on the horizon into a midnight blue.
If there ever was a Wild West in the wine world, Bolivia is it. This landlocked South American country of roughly 11 million people isn’t even on most wine enthusiasts’ radars, and that’s too bad because its high altitude and proximity to the equator make it something of a vinifera never-never land.