Description

Exclusively prepared by the Benedictine monks, from a careful selection of a great amount of aromatic and balsamic herbs, the last and only fully monastic liqueur in Portugal.

History tell us that at the Benedictine Abbey of Fécamp in Normandy, monks had developed a medicinal aromatic herbal beverage with 27 aromatic plants. This liqueur which was produced until the abbey's devastation during the French Revolution is now the French Benédictine liqueur.
Maybe the Singeverga liqueur has some affinity with this Benedictine French liqueur.

In fact there are some famous monastic liqueurs around the world, such as Chartreuse or Benedictine. Portugal also has its own: The Singeverga liqueur. It is handcrafted, being the only Portuguese liqueur exclusively monastic, prepared in its entirety by the monks of the Monastery of Singeverga. Its creation involves the direct distillation of various spices and numerous aromatic plants, endowed with therapeutic and balsamic properties according to an ancient formula, the result of long and patient experiences.

Monks were in fact the middle-age liqueur inventors, responsible for its manufacturing process, enthusiasts and the pioneers of most best and famous present liqueurs in Portugal.

These Portuguese Benedictine monks cultivated their own raw materials using a wide range of aromatic and balsamic herbs from which they extracted an essence through a rudimentary distillation process, submitted then to secret techniques of aging.

Apart from the rudimentary distillation devices, that today are more sophisticated, all other processes are still religiously kept at Singeverga Monastery, from the cultivation indoors to the recipe used and the major techniques applied for as many decades, aiming to reach the some unmatched flavour.

The Singeverga liqueur is a single liqueur in flavor and of a truly monastic origin, entirely and exclusively prepared by the monks, from distilled aromatic plants.
It is by far an authentic liqueur in its essence given the scrupulous and meticulous artisanal preparation, with its elegant aroma and fine taste.

History

Singeverga Abbey is the only male monastery in Portugal following the Order of São Bento. Founded in 1892, in Santo Tirso (in the north of Portugal) currently has a community of about 4 dozen monks.

After the extinction of the Religious Orders in 1834, the monks took refuge in this Singeverga agricultural farm, kindly donated by Gouveia Azevedo family.

With the proclamation of the Republic, most of the monks were exiled in Belgium and especially in Galicia. After Singeverga reached the Priory degree in 1922, the monks gradually returned. Later in 1938 Singeverga was raised to Abbey.

The Singeverga monks are devoted to agricultural work on the farm and the creation of a restoration laboratory/workshop, with the conviction that they are providing a great contribution to the community and to the cause of the arts, bringing to public attention some portions of Portugal’s vast and valuable heritage.

Singeverga Abbey