Tastes

In 1943, the Van Den Bylaardt Family began producing their first cachaça aged in oak barrels. Today, three generations later, Cachaça Bylaardt is a solid and dynamic company. With a mix of products consisting of spirits, liqueurs and traditional artisanal cachaça aged in oak barrels. Composition of Cachaça Ouro. More than 300 substances are included in the composition of gold cachaça, of which ninety-eight percent (98%) consist of water and ethanol. The remaining two percent (2%), the secondary compounds, are those that give the drink its organoleptic characteristics. The substances contained in the must, extracted from the sugarcane stalk, undergo reactions among themselves and as a result of the fermentation, distillation and aging processes. Rest and Aging. During the resting period, or maturation of gold cachaça, which lasts from three to six months, the oxidation of aldehydes occurs, responsible for the strong odor that bothers the nasal passages. During the aging of cachaça, the interaction between the drink and the wood from which the container is made can occur: removal of substances by evaporation, adsorption or interaction with the wood incorporation of substances from the wood by the cachaça oxidation of substances released by the cachaça. There are also other chemical, physical and sensory transformations: chemical interactions of distillation substances with each other ethanol reacts with oxygen phenolic acids are formed from the oxidation of aldehydes formation of phenolic acids as a result of the decomposition into monomers of hemicellulose and cellulose pleasant aromas appear in the drink due to the formation of phenolic esters, as a result of reactions between alcohols in the drink and phenolic acids, an increase in the viscosity and oiliness of the drink, a change in color, depending on the type of wood from which the container is made. In the case of aged cachaça, hemicellulose and other pentoses and their polymers, when degraded by acids, also generate furfural. When there are microaerations during the aging of the cachaça, the aldehydes are converted into their corresponding acids, the same occurring with the phenolic aldehydes, coming from the wood in the barrel. If the drink is stored for more than a year, the esterification of these acids with ethanol begins. Source: Bylaardt website.

The Velha Aroeira cachaça still is located in Porto Firme, in the state of Minas Gerais. Furthermore, it was built more than 30 years ago, precisely in 1989. “Our distillery produces the renowned cachaças Velha Aroeira, Aroeirinha and Si Sobra Nois Vendi, with Velha Aroeira being the “flagship” of the brand.” Cachaça Velha Aroeira Gold 6 Years Old French Oak 700ml is aged for six years in French oak vats. This wood, in turn, adds intense and sweet aromas and flavors to the cachaça, reminiscent of vanilla flavors, as well as a golden color. For many connoisseurs, its unparalleled flavor reminds us of enjoying a good Scott Whiskey. With 40% alcohol content, it is a Single Harvest cachaça - Year 2005. “In celebration of 30 years of uninterrupted production at our distillery, in 2021 we launched our Premium Cachaça, in respectful packaging to accommodate a nectar of the Gods. Finally, the distillate was produced respecting strict quality standards in order to maintain flavors and aromas. Source: Cachaçaria Nacional.

The history of Cachaça Moendão began in 1980, at a time when the only means of survival for the Schimitt family was raising animals, planting corn, sweet potatoes, beans and the precious sugarcane, which was planted on a large scale. So, Pedro Schimitt Junior, in order to increase his income, created his own business, setting up a still to produce artisanal cachaça. It was a great success, exceeding their expectations. He then specialized in production and taught his son, José Francisco Schmitt, who, with great dedication, passed on his teachings to his children and grandchildren. In 1998, the new family store was born, created by Carlos Rogerio Schimitt, where today Cachaçaria Moendão is located, completely formal and legalized by MAPA. The quality certification of the products is achieved through years of experience in producing artisanal cachaça, currently in its fourth generation, conquering the most refined palates and winning awards in the biggest cachaça competitions in the world. At Moendão, cachaças have an unmistakable flavor, due to detailed artisanal production, which begins with sugarcane planting, grinding, fermentation, distillation, aging, bottling, reaching the final consumer through all stages in a careful process full of details and secrets in production. Premium Cachaça is a Barrel Blend, aged for 10 years in American Oak and 2 years in Amburana. This cachaça has a totally different flavor and aroma, due to the blend of two woods, impressing the most demanding palates. The production of Cachaça Moendão Premium is entirely artisanal and supervised by the Ministry of Agriculture, which monitors the process of closing and opening the barrels. Source: Moendão & Cachaçaria Nacional webistes.

The history of Cachaça Moendão began in 1980, at a time when the only means of survival for the Schimitt family was raising animals, planting corn, sweet potatoes, beans and the precious sugarcane, which was planted on a large scale. So, Pedro Schimitt Junior, in order to increase his income, created his own business, setting up a still to produce artisanal cachaça. It was a great success, exceeding their expectations. He then specialized in production and taught his son, José Francisco Schmitt, who, with great dedication, passed on his teachings to his children and grandchildren. In 1998, the new family store was born, created by Carlos Rogerio Schimitt, where today Cachaçaria Moendão is located, completely formal and legalized by MAPA. The quality certification of the products is achieved through years of experience in producing artisanal cachaça, currently in its fourth generation, conquering the most refined palates and winning awards in the biggest cachaça competitions in the world. At Moendão, cachaças have an unmistakable flavor, due to detailed artisanal production, which begins with sugarcane planting, grinding, fermentation, distillation, aging, bottling, reaching the final consumer through all stages in a careful process full of details and secrets in production. Cachaça de jambu com jabuticaba is a mixed alcoholic drink based on cachaça that combines the flavor of traditional Brazilian cachaça with the exotic and spicy touch of jambu, a plant typical of the northern region of Brazil. Jambu is known to cause a sensation of numbness in the mouth, leaving it slightly numb and providing a unique sensory experience. The combination with jabuticaba, a genuinely Brazilian fruit, adds a tropical, sweet and smooth flavor to the cachaça, making it an interesting option for those looking to try new aromas and flavors. It is a liqueur widely appreciated for its originality and for providing a different sensorial experience. Fonte Moedão and Cachaçaria Nacional webistes

The owners are retired Brazilian marines and the cachaça is distilled in the Nova Friburgo region, state of Rio de Janeiro. There is no technical information about the cachaça on the producer's website. Limpid, aromatic, sugarcane sweetness , acidity, sugar and alcohol are balanced, medium-high persistence. Source Homens de Honra Cachaça website.

The owners are retired Brazilian marines and the cachaça is distilled in the Nova Friburgo region, state of Rio de Janeiro. There is no technical information about the cachaça on the producer's website. Golden color, dried fruits, honey, woody, acidity, sugar and alcohol are balanced, medium-high persistence. Source Homens de Honra Cachaça website.

The owners are retired Brazilian marines and the cachaça is distilled in the Nova Friburgo region, state of Rio de Janeiro. There is no technical information about the cachaça on the producer's website. Golden color, dried fruits, vanilla, acidity, sugar and alcohol are balanced, medium-high persistence. Source Homens de Honra Cachaça website.

The still is located on a farm in the rural area of ​​the municipality of Caetité in the state of Bahia and its cachaças have already received medals in 2023 and 2024 in the Expocachaça spirits competition. The producer is an agronomist who graduated from the Federal University of Viçosa in the state of Minas Gerais. Despite the reference, there is no website or further information about cachaças on the internet. The company only has Instagram without much technical information. Sensory analysis: golden yellow, aromatic, dried fruits, honey, vanilla, acidity, alcohol and sugar are balanced, medium persistence finish.

The still is located on a farm in the rural area of ​​the municipality of Caetité in the state of Bahia and its cachaças have already received medals in 2023 and 2024 in the Expocachaça spirits competition. The producer is an agronomist who graduated from the Federal University of Viçosa in the state of Minas Gerais. Despite the reference, there is no website or further information about cachaças on the internet. The company only has Instagram without much technical information. Sensory analysis: golden yellow, aromatic, dried fruits, honey, vanilla, acidity, alcohol and sugar are balanced, medium persistence finish.