Tastes

Unfortunately, there is not much information about the still or cachaça on the internet. Paramirim cachaça is produced in the Chapada Diamantina region of the State of Bahia. The Cachaça was aged in Jaqueira barrel, a Brazilian wood. Yellow color, intense aromas, fruity , honey, woody,.pleasant sweetness, acidity and sugar in balance, medium-long finish.

Unfortunately, there is not much information about the still or cachaça on the internet. Paramirim cachaça is produced in the Chapada Diamantina region of the State of Bahia. This is a cachaça was aged in Umburana barrel, a Brazilian wood. Yellow color, aromatic, notes of dried fruits, vanilla, honey, woody, pleasant sweetness, acidity and sugar in balance, medium-long finish.

Unfortunately, there is not much information about the still or cachaça on the internet. Paramirim cachaça is produced in the Chapada Diamantina region of the State of Bahia. This Cachaça was aged in Putumuju barrel. The producer that uses this type of Brazilian wood. Deep brown color, intense aromas, spiced notes, woody touch, pleasant sweetness, acidity and sugar in balance, medium-long finish.

Unfortunately, there is not much information about the still or cachaça on the internet. Paramirim cachaça is produced in the Chapada Diamantina region of the State of Bahia. This is a special blend from the producer that uses 3 types of wood (Oak, Amburana and Jaqueira). Golden color, aromatic, notes of dried fruits, vanilla, honey, pleasant sweetness, acidity and sugar in balance, medium-long finish.

Cachaça Matuta is originally from the mountain region of Brejo in the city of Areia/PB. Produced at Engenho Vaca Brava, traditional since 1865, famous for its fertile soils and fine candy. The region is a traditional producer of cachaça in the State of Paraíba. Cachaça Matuta was stored for 1 year in Umburana barrels and has 39% alcohol content. Woody notes, vanilla, pleasant sweetness, balanced alcohol and acidity, medium-long finish. Source: Rei da Cachaça website.

Its founder, Luiz Otávio Pôssas Gonçalves, has worked with drinks for over 50 years. He started manufacturing Coca-Cola in Minas Gerais and is also known for creating Kaiser beer and Kero Coco, the first boxed coconut water in the country, in addition to continuing to be an entrepreneur in the field. The emergence of Vale Verde was gradual and began when Luiz Otávio received a small still from his uncle, which inspired him to enter the cachaça market. The Vale Verde brand was born in 1985. During this period, Luiz Otávio went in search of new techniques to improve the fermentation and distillation of the drink in Europe. With European know-how, Vale Verde Extra Premium emerged, aged for three years. He then went on to win awards and, consequently, his fame grew throughout Brazil. The farm, which maintains the manufacturing tradition, began to receive many visitors. This was how, in 2002, the Vale Verde Ecological Park was born, located in the Cachaças Theme Park, in Betim, in the Metropolitan Region of Belo Horizonte, Minas Gerais, which houses around 1,300 animals including birds, reptiles and mammals, in addition to getting to know the Cachaça Museum with stories about the history of the drink since Ancient Egypt. The place has more than two thousand different labels, in addition to the complete collection of the Vale Verde brand. With the six tons of sugar cane that are used per day during the harvest, around 140 thousand liters of cachaça were produced in 2014. Part of the sugarcane bagasse was used as fuel for production machines and the rest as organic fertilizer for the sugarcane field. In May 2014, a new drink joined the product line, Cachaça Vale Verde Prata 700ml, which already represents 10% of the group's beverage sales. With a genuine flavor and 40% alcohol content, it has a natural color and, of course, the Vale Verde quality standard. The drink is also popularly known as white or silver. Vale Verde Prata does not go through barrels after distillation, it is simply bottled and ready for consumption. It is perfect for lovers of "branquinha" and for making drinks, as it gives a striking flavor to cocktails and caipirinhas. Source: Cachaçaria Nacional.

Cachaça Giuseppe is produced by hand in the municipality of Urussanga, in Santa Catarina. Sugar cane is planted on the property itself, distillation is carried out on a small scale in copper stills. Giuseppe Prata is not aged in wood, it rests in stainless steel tanks for 24 months before being bottled, thus preserving the crystalline appearance and original flavor of the sugarcane. Country (bottling) - Brazil Classification - Cachaça. Based on - Distilled from the fermented must of sugar cane juice. Alcohol content - 39%ABV. Source: Espaco Prime website.

5 women come together to create Blend 5 Almas, a cachaça that reveals the diversity of Brazilian distillate production and the strength of cachaça producers. In the world of cachaça, a launch promises to showcase the diversity and quality of Brazilian distillation. Result of the union between science and female entrepreneurship, Blend 5 Almas appears as an innovative proposal. This new label is the result of collaboration between scientist Aline Bortoleto and cachaça producers from four different states, who combined talents to create not just a drink, but a unique sensorial experience. Aline Bortoleto, a doctor specializing in cachaça and partner at InovBev, a consultancy company for the spirits market, dedicated two years to developing Blend 5 Almas. His journey culminated in the selection of five woods: amburana, oak, freijó, jackfruit and jequitibá. The blend's proposal was to combine emblematic woods for the producers involved in the project. Cachaça brings together the passion and experience of five distilleries led by visionary women in the sector: Célia Della Colletta (Alzira cachaça), Ilíada Terra (Cana e Lua cachaça), Adeylza (Paramirim cachaça), Cris Amin (Tiê cachaça) and Elk Barreto ( Sanhaçu cachaça). Each one brought a valuable contribution, combining not only cachaça, but bringing its own identity to the blend and also the essence of female work and the Brazilian spirit. The conceptual result is a blend that reflects each region and the identity of each producer. Source: Mapa da Cachaça.

Based in Ilhéus, in the south of Bahia, Cachaça Rio do Engenho has its origins in the region of land that was once home to the first sugar cane mill in Brazil. The sugarcane that flourished there in 1537 for the manufacture of sugar, ceased to exist along with the mill, which became ruins. However, planting was resumed in 2005, with a new structure and a new purpose: to transform the fermented sugarcane juice into a genuinely Brazilian distillate. The owners came from Campinas, in the interior of São Paulo, to Ilhéus in search of quality of life. Farms, plantations and cachaça were things that had never been part of their daily lives. Graduated in Chemistry and Computer Science, Luiz Fernando Galletti participated, in 2004, in the master still course held by the Technology Center in Cachaça (CTC). Initially, the idea was to produce a drink for friends, as a hobby, but the business took on different proportions and became professional. Cachaça Clássica is a young and vibrant product, not aged, which highlights the freshness and authenticity of sugar cane. This special distillate rests for six months in stainless steel tanks, a period strategically chosen to preserve the characteristics of the pure natural flavor of the cachaça. With its fresh and smooth notes, it is ideal for creating refreshing cocktails, where the natural flavor of cachaça can be fully appreciated. Source: Cachaçaria Nacional & Rio do Engenho websites.

Based in Ilhéus, in the south of Bahia, Cachaça Rio do Engenho has its origins in the region of land that was once home to the first sugar cane mill in Brazil. The sugarcane that flourished there in 1537 for the manufacture of sugar, ceased to exist along with the mill, which became ruins. However, planting was resumed in 2005, with a new structure and a new purpose: to transform the fermented sugarcane juice into a genuinely Brazilian distillate. The owners came from Campinas, in the interior of São Paulo, to Ilhéus in search of quality of life. Farms, plantations and cachaça were things that had never been part of their daily lives. Graduated in Chemistry and Computer Science, Luiz Fernando Galletti participated, in 2004, in the master still course held by the Technology Center in Cachaça (CTC). Initially, the idea was to produce a drink for friends, as a hobby, but the business took on different proportions and became professional. Cachaça Rio Do Engenho Blend 3 Woods 500ml is a unique blend of three woods. With 38% alcohol content, the drink is aged for two years in American Oak, Louro Canela and Balsam barrels. Source: Cachaçaria Nacional.