Rice aroma (米 香, mǐxiāng): The character of this class of liquor is exemplified by baijiu distilled from rice, such as Sanhuajiu (三花酒) from Guilin. This type of liquor has long history and is made using rice-based Rhizopus spp.-type qu starters (小曲, xiǎoqū, lit. "little qu").
Alcohol is a chemical compound present in all of these beverages. It is a colorless liquid, miscible in water in all proportions, that has an intoxicating effect when drunk; that is, it makes you drunk when drunk (i.e., consumed) to excess. Liquor is a general term for all distilled alcoholic beverages, i.e., they are all potable spirits.
Similar to other nations however, Bolivia considers singani not only the national liquor, but a unique product and a cultural patrimony. The singani area subject to actual production covers about 20,000 acres of mountainous terrain, compared to about 220,000 acres for cognac and 83,000 acres for champagne.
When it comes to alcohol content, a 12 ounce beer, a 5 ounce glass of wine or 1 ounce (a shot) of hard liquor actually contain the same amount of alcohol by volume. For an average man 165 + pounds he can have 2 beers, glasses of wine or shots (with or without mixer is fine) the first hour of drinking & 1 beer, wine or shot every hour after that.
This liquor has the largest number of variations for good reason; it was the first distilled alcohol in the world, created over a millennium ago by an Arab scholar. In modern times, Scotland and Ireland compete for the title of whiskey's founder, and the United States and Canada are also big producers of the liquor.