Singeverga is the only Portuguese monastic liqueur, being produced using entirely artisanal methods, by the monks of this Benedictine monastery, located in Roriz, in the municipality of Santo Tirso. 

Following the Benedictine motto – Ora et labora – the monks of Singeverga dedicate themselves to various agricultural activities that provide them with food and some sustenance, but they also occupy their time with various arts, such as leather binding, sculpture and the manufacture of wooden furniture, for their own use and sale. 

In 1935, after many experiments and refinements, one of the monks came up with the ‘recipe’ for a liqueur, which they named after the monastery and the place where it stands – Singeverga. Since then, the 'secret formula' is passed from monk to monk. 

Father Bernardino Costa, Dom Abbot of the Abbey of S. Bento de Singeverga, since 2013, explains that “this is a liqueur that requires time, perseverance and meticulous work in its preparation. It undergoes two macerations, with 12 spices and aromatic plants, this process takes about two weeks until reaching a liqueur with body and volume, where the characteristic topaz color stands out, due essentially to saffron”.