Bolivia
Singani Bolivia: the country's national drink
Singani is a distilled spirit made from the white Muscat of Alexandria grape which has been produced in Bolivia for nearly 500 years. Unlike pisco, its Peruvian cousin, singani has not been available outside of its traditional homeland until very recently. For this reason, tasting singani is a rare treat essential to any trip to Bolivia.
Bolivian cuisine
Bolivian cuisine stems mainly from the combination of Spanish cuisine with traditional Indigenous Aymara ingredients, with later influences from Argentinians, Germans, Italians, Basques, Russians, Poles, and Arabs due to the arrival of immigrants from those countries. The three traditional staples of Bolivian cuisine are corn, potatoes, and beans. These ingredients have been combined with a number of staples brought by the Spanish, such as rice, wheat, and meat, including beef, pork, and chicken.
Water resources of Bolivia
Bolivia’s main waterways consist exclusively of rivers, lakes and lagoons as the country is landlocked and has no seaport. Lake Titicaca in the western Andes region is the highest navigable lake in the world. To the North and East several major Amazon tributaries are used. In Southeast Bolivia’s Pantanal region, there are several small ports along the Paraguay River and its tributaries.