The Liqueur from the Monastery of Singeverga — located in Roriz (Santo Tirso), founded in 1892 and elevated to Abbey status in 1938 — has been produced since 1935 by Benedictine monks using entirely artisanal methods.

“It is a liqueur that requires time, perseverance, and meticulous work in its preparation. It undergoes two macerations, with twelve spices and aromatic plants, over about two weeks until it reaches a liqueur with body and volume, where the topaz color stands out, mainly due to the saffron,” explains Father Bernardino Costa, Abbot of the Abbey of São Bento de Singeverga since 2013. After this process, the Singeverga Liqueur ages in old oak barrels.

Following the Benedictine motto "Ora et labora" (Pray and work), 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 bookbinding, sculpture, and the manufacture of wooden furniture for their own use and sale. In 1935, after many experiments and adjustments, one of the monks arrived at the recipe for a liqueur, which was given the name of the monastery and the place where it stands: Singeverga. Since then, the "secret formula" has been passed down from monk to monk.