Tastes

At the mouth of the Doce River, just 40 km from the coast and surrounded by the Serra do Mar, in the city of Linhares, in the state of Espírito Santo, is the Tupã farm, where Princesa Isabel cachaça is distilled. Adão Cellia and Maria Isabel de Moraes are responsible for producing 20 thousand liters per harvest of this cachaça. The sugarcane varieties RB7515, RB5453 are planted in the sugarcane field and also a small batch of Cana Caiana (which resulted in a reduced production of 2 thousand bottles/year). Manual harvesting is done as the best production guides recommend: without burning and with extraction of the juice in a maximum of twelve hours. In fermentation, selected commercial yeasts are used. After distillation, the cachaças pass through jequitibá-rosa, American oak, European oak, balsam and jackfruit vats. With the consultancy of chemist and cellar master Leandro Marelli, the cachaça stands out with promising blends of jackfruit, a wood that is not very common on the market. With the support of their children, Pedro and Gabriela, owners Adão and Maria Isabel place this young brand among the most innovative and award-winning on the market. Cachaça Princesa Isabel Casório Perfeito 600ml is a special edition with 38% alcohol content, a harmonious blend of Jequitibá Rosa, Bálsamo and Amburana. Created in 2021 to celebrate the wedding of one of the sons of Dr. Adão, founder of the still Princesa Isabel, this cachaça enchanted the guests and won a permanent place in the brand's catalogue. Named "Perfect Wedding", this balanced mix of flavors is a true tribute to the wedding held in the Parish of Nossa Senhora da Saúde, located on the very farm where the cachaça is produced. Inspired by the unique atmosphere of this memorable event, the drink's label reflects the beauty and tradition of the place, perpetuating the family history. Source: Cachaçaria Nacional

At the mouth of the Doce River, just 40 km from the coast and surrounded by the Serra do Mar, in the city of Linhares, in the state of Espírito Santo, is the Tupã farm, where Princesa Isabel cachaça is distilled. Adão Cellia and Maria Isabel de Moraes are responsible for producing 20 thousand liters per harvest of this cachaça. The sugarcane varieties RB7515, RB5453 are planted in the sugarcane field and also a small batch of Cana Caiana (which resulted in a reduced production of 2 thousand bottles/year). Manual harvesting is done as the best production guides recommend: without burning and with extraction of the juice in a maximum of twelve hours. In fermentation, selected commercial yeasts are used. After distillation, the cachaças pass through jequitibá-rosa, American oak, European oak, balsam and jackfruit vats. With the consultancy of chemist and cellar master Leandro Marelli, the cachaça stands out with promising blends of jackfruit, a wood that is not very common on the market. With the support of their children, Pedro and Gabriela, owners Adão and Maria Isabel place this young brand among the most innovative and award-winning on the market. Cachaça Princesa Isabel Mãe Santa Grápia 700ml is aged for a period of one year in Grápia vats, an exotic wood from South America, found in abundance in the Amazon region and in the south of the country. With 40% alcohol content, this is the brand's first product to go through Grápia barrels on its first use, resulting in an incomparable cachaça, with a very striking color and flavor. Its density and power leave a distinct mark, noticeable in the sweetness, astringency and woody notes, where cinnamon, banana, spices, woody notes, a resinous touch and a subtle bitterness intertwine harmoniously, elevating the sensorial experience to new levels. Source: Cachaçaria Nacional.

Cachaça production began in 1850, at Fazenda São Luiz, in Leme do Prado, in the Jequitinhonha Valley, North of Minas Gerais, a region famous for producing the best cachaças in Brazil. That year, Captain Barroso, so called by everyone, began producing a very high quality cachaça, which was named by his grandson, Geraldo Barroso, Dama da Noite. The name refers to a flower that exudes a delicious perfume when it gets dark. The love for cachaça and the obsession with quality made the Barroso family strive every day to further improve this drink with its unique flavor. Cachaça Dama da Noite Bálsamo 700ml is stored for two years in Bálsamo barrels. Light, the alcohol is well integrated and does not appear to have 44% alcohol content. Floral touch, herbal and fennel notes, acidity and sweetness are balanced, medium-long finish. Source Cachaçaria Nacional

Cachaça Curral Velho de Salinas Ouro 600ml is produced in the city of Montes Claros, which is located in the state of Minas Gerais. With 39% alcohol content, the distillate is stored in amburana barrels, thus presenting a yellowish color and unique flavor. Source: Cachaçaria Nacional.

Cachaça Clandestina Ouro 600ml is stored in amburana barrels, which gives the distillate a slightly sweet taste, which is due to the characteristic floral background of this wood, with a touch of vanilla aroma. Adrenal, amburana lowers the acidity of the distillate and reduces the alcoholic sensation, making it as smooth as satin. As for the color, it gives it a very light yellowish tone, but it is still very eye-catching. Finally, the drink has an alcohol content of 41%. Source: Cachaçaria Nacional.

Cachaça Cristalina Buenópolis Ouro is stored in amburana barrels for two years. With 42% alcohol content, straw-yellow color, clear. Presence of alcohol and sugarcane, but no Amburana aromas, unfortunately

This is a large-scale producer of industrial cachaça. With a focus on quantity rather than quality, this producer's cachaça is not highly appreciated by connoisseurs and professionals in the spirits field. Recently, the producer created a line of "Extra Premium" cachaça with minimum aging in wooden barrels for 3 years. Sensory analysis: amber color, aromatic, dried fruits, coconut, vanilla, light varnish, striking wood, medium-long finish.

With its still located in the city of Dores do Turvo, in the state of Minas Gerais, Cachaça So Nico has been produced for 38 years with love and dedication. Art that was passed from grandfather to grandson, maintaining the tradition in a completely artisanal way and with strict quality controls, guaranteeing excellence to connoisseurs. The sugar cane plantation is grown on the farm itself and harvesting is done manually. After grinding, the juice is fermented naturally, without chemical additives, which is a major difference that is directly linked to the quality and flavor of the cachaça. Its distillation in a copper still brings the production process to an end and storage in noble wood barrels begins. Cachaça Sô Nicó Premium Carvalho is stored in oak barrels for 3 years which gives the distillate a amber color, aromatic and complex flavours, With 42% alcohol content, the drink has dried fruits l and vanilla notes and aromas, a sweet and velvety taste. Source: Cachaçaria Nacional.