The project of singani Herencia was born in 2008. The enologists discovered that the traditional process of producing singani could be improved not only thanks to the technology incorporated but also thanks to how they make base wine for the distillate. They used 67 kilos of Muscat of Alexandria grapes, using only the core of the cut from the heart of the distillation. Also, it needs to rest for ten years in stainless steel tanks to achieve its excellent organoleptic characteristics. This characteristic positions it as the purest product of the market. The first batch of Herencia has only 3,000 bottles.