{"id":44199,"date":"2024-01-10T15:57:24","date_gmt":"2024-01-10T14:57:24","guid":{"rendered":"https:\/\/horecamagazine.be\/singani-le-pisco-bolivien\/"},"modified":"2024-01-10T15:57:27","modified_gmt":"2024-01-10T14:57:27","slug":"singani-le-pisco-bolivien","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/singani-le-pisco-bolivien\/","title":{"rendered":"Singani, le Pisco bolivien"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]<\/p>\n

Distribu\u00e9 depuis peu en Belgique<\/strong><\/h4>\n

C\u2019est une eau-de-vie de vin (comme Brandy, Cognac et Armagnac) surtout connue au P\u00e9rou et au Chili, ce dernier pays \u00e9tant le premier producteur mondial. Qui en a la paternit\u00e9\u00a0? Ces deux pays la revendiquent. Mais l\u2019Histoire penche plut\u00f4t en faveur du P\u00e9rou o\u00f9 il existe une ville portuaire du nom de Pisco. Mais toutefois rien n\u2019est vraiment s\u00fbr. Ce qui l\u2019est, c\u2019est que ce sont les colons espagnols qui ont implant\u00e9 la vigne dans ces deux pays. Des pieds de vignes apport\u00e9s, sans doute, des \u00eeles Canaries. Les vari\u00e9t\u00e9s\u00a0? Surtout du moscatel, du muscat \u00e0 petits grains, d\u2019Alexandrie et d\u2019autres.<\/p>\n

Mais le P\u00e9rou et le Chili n\u2019ont pas le monopole de l\u2019\u00e9laboration du Pisco. En Bolivie, aussi, cette eau-de-vie est connue et c\u00e9l\u00e9br\u00e9e, \u00e9tant m\u00eame devenue une liqueur nationale. Elle est aussi produite avec le c\u00e9page muscat, principalement la vari\u00e9t\u00e9 d\u2019Alexandrie, tr\u00e8s concentr\u00e9e en sucre, et porte le nom de Singani. La vigne fut ici aussi import\u00e9e par les colons espagnols qui la plant\u00e8rent jusqu\u2019\u00e0 2.600 m\u00e8tres d\u2019altitude, dans les hautes vall\u00e9es du pays. Celle-ci, conjugu\u00e9e au climat, donne des raisins davantage adapt\u00e9s \u00e0 la distillation. En mai 1992, le Singani acc\u00e9da \u00e0 la notion d\u2019appellation d\u2019origine contr\u00f4l\u00e9e avec donc une zone de production bien d\u00e9limit\u00e9e r\u00e9unissant 6.000 producteurs. Trois qualit\u00e9s sont produites\u00a0: code couleur bleue est la moins ch\u00e8re\u00a0; code couleur rouge signifie une qualit\u00e9 \u2018moyenne\u2019 et la couleur noire indique la qualit\u00e9 sup\u00e9rieure.<\/p>\n

\"\"<\/strong><\/h4>\n

Des cocktails \u00e0 base de Singani<\/strong><\/h4>\n

D\u00e9gust\u00e9 pur, ce pisco bolivien s\u2019exprime par des notes tr\u00e8s fruit\u00e9es caract\u00e9ristiques du raisin muscat. Il titre 40% volume. Mais le Singani se d\u00e9guste aussi -surtout- en cocktail. Et celui embl\u00e9matique du pays s\u2019appelle \u2018Chuflay\u2019. Pour 7 centilitres de Singani, on lui ajoute 20 cl de ginger ale. On le sert sur glace avec une rondelle de citron vert. Comme au Chili, on peut aussi composer un \u2018sour\u2019. Voici la recette de l\u2019IBA (International Bartenders Association)\u00a0: 6 cl de Pisco, 2 cl de sirop (sucre de canne), 3 cl de jus de citron vert, un blanc d\u2019\u0153uf. Les ingr\u00e9dients sont dispos\u00e9s dans un shaker avec de la glace. Bien agiter et verser dans un verre \u00e0 cocktail. Le blanc d\u2019\u0153uf va apporter une mousse en surface du verre. On peut ensuite ajouter quelques gouttes d\u2019angostura bitter. En Bolivie, on propose aussi le \u2018poncho negro\u2019 (Pisco et cola) et le \u2018yungue\u00f1ito\u2019 (appel\u00e9 aussi \u2018yungue\u00f1o\u2019). Il se compose de Singani (5cl), de jus d\u2019orange (10cl) et de sucre en poudre (certaines recettes pr\u00e9cisent de la cassonade). Il se pr\u00e9pare au shaker avec des gla\u00e7ons. <\/p>\n

\"\"<\/p>\n

Singani est import\u00e9 par Iskay Food, sp\u00e9cialis\u00e9 en produits andins et vins d\u2019origine sud-am\u00e9ricaine. T\u00e9l: 0493.92.34.37<\/strong><\/p>\n

(PF)<\/em><\/p>\n

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Distribu\u00e9 depuis peu en Belgique C\u2019est une eau-de-vie de vin (comme Brandy, Cognac et Armagnac) surtout connue au P\u00e9rou et au Chili, ce dernier pays \u00e9tant le premier producteur mondial. Qui en a la paternit\u00e9\u00a0? Ces deux pays la revendiquent. Mais l\u2019Histoire penche plut\u00f4t en faveur du P\u00e9rou o\u00f9 il existe une ville portuaire du […]<\/p>\n","protected":false},"author":5,"featured_media":44173,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[41],"tags":[],"class_list":["post-44199","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualite","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nSingani, le Pisco bolivien | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Singani, le Pisco bolivien\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link 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