Tastes

Unfortunately, there is not much information available on the internet about the cachaça or the producer. Cachaça Buriti Ouro is produced in the city of Papagaios, in the state of Minas Gerais. With 40% alcohol content, the drink is stored in oak vats for four years, making the drink have a golden yellow color, sweet notes of dried fruits and vanilla. Source: Cachaçaria Nacional.

The producer's history begins in 1912 in José de Melo, today Nova União, Minas Gerais. The founder, Sérgio Caetano, began producing it in the farm's small still for his own consumption, as his parents did. The Germana brand was inspired by a nun of the same name, who attracted numerous pilgrims to the Serra da Piedade Sanctuary, in Caeté, at the beginning of the 19th century. They sought healing with medicines based on cachaça and herbs. In 1988, the ten Caetano brothers, now shareholders of the Germana Group, participated in the leadership of the Minas Gerais Association of Quality Cachaça Producers (ANPAQ), a project that began in Minas Gerais and extended throughout Brazil. From the beginning, the objective of this project has been to give cachaça the same status as all distilled drinks in the world. In order for the work of the Caetano brothers to flow with intensity, infecting the largest number of consumers possible, they created, in 1989, the first Cachaçaria in Brazil in Belo Horizonte named Alambique Cachaçaria e Armazém, which completed its 25 years successful in 2014. Today, the Germana Group employs 200 employees in its companies, where the themes are always based on cachaça. This traditional label has won several awards in national and international competitions, in addition to being present in the cellars of the most demanding Brazilian and foreign consumers. Cachaça is distributed in all states of Brazil and exported to eight countries. Produced by hand in copper stills, Germana can be found in five versions, where the storage location, aging time and wood used vary. Caetano’s Germana Premium Cachaça 1000ml rests for a year in amburana barrels, a process that gives it a soft but very sweet aroma and flavor, exclusive to this wood and very different from cachaças aged in oak. It has an alcohol content of 40%. Source: Cachaçaria Nacional.

Unfortunately, there is not much information on the internet about the cachaça and the producer. Cachaça Canardente Ouro is a blend of two Brazilian woods (amburana and jequitibá) that bring a different flavor to the distillate. With 40% alcohol content, the drink is produced in the capital of cachaça, as the city of Salinas is known, in the extreme north of the state of Minas Gerais. Source: Cachaçaria Nacional.

Cachaça Batista was founded by José Batista de Oliveira in 1943, at Fazenda Cachoeirinha, in Sacramento, in the Triângulo Mineiro, on land bordering the Serra da Canastra National Park. At that time, in the middle of World War II, with Brazil in a sugar production crisis, José Batista cultivated on his farm a variety of sugarcane known as Argentina or Tucumã, used in the manufacture of rapaduras to make up for the sugar shortage. It was then that José Batista came up with the idea of fermenting and distilling the broth made from rapaduras, thus inaugurating the production of the drink that would become a legend in the region. In 1958, the brand, at the time called Caninha Batista, gained the famous star logo associated with the slogan "Estrela das Gerais”, enchanting palates until 1974, when its activities were suspended. Today, very few bottles from those early days are kept as rare jewels in the collection of a privileged few. Upon turning 90, Mr. José Batista confessed to his son-in-law Marco Antonio Afonso da Mota his desire to continue his project. Challenge accepted, Marco inherited the secrets and techniques of how to make a good cachaça and continues to perpetuate his father-in-law's dream, keeping alive the legend of the drink and its unparalleled quality. In 2008, with enthusiasm and a keen entrepreneurial spirit, Marco Antônio and his son, Marco Elísio, built the new Cachaça Batista facilities at Fazenda Boa Sorte, rescuing a tradition of more than 70 years, renewed by modern production techniques. Today, the new factory consolidates its position as an enterprise that honors the brand's tradition and projects a new cycle for permanence in a scenario that is openly receptive to Brazilian still cachaça. Cachaça Batista Amburana 600ml is a drink stored for a year and a half in amburana barrels, a typically Brazilian wood. Light, has an alcohol content of 40%. Aging gives a light and sweet wood taste, which pleases different palates. Packaged in traditional beer bottles, it is part of the retro line and is a revival of labels from the 1950s. Attention! Careful! This batch brought a musty aroma and flavor. Capim Canastra labeled the cachaças aged in Amburana and Cavalho produced by Alambique Batista with the name "A Gata". The cachaças are the same, but the names and labels are different. Source: Cachaçaria Nacional and Capim Canastra website.

There is no information on the internet about the cachaça or the producer. The label informs that the production record (MAPA) is from a still in the municipality of Contagem, state of Minas Gerais. Notes: straw yellow, aromatic, dried fruits, apricot, touch of almond, caramel, toffee, vanilla, light toast, integrated wood, sugar, balanced acidity and alcohol, medium persistence finish.

Special series commissioned from the producer by Victor, goalkeeper for the Clube Atlético Mineiro soccer team who saved a penalty and was Libertadores champion in 2017. It's the same producer of Cachaça Vira Copos and The owner of the farm, Mr. Desidério Castro Filho, loves to welcome friends to his property on the weekends for cachaça and in one of these meetings, which he called Vira Copos, the idea of making a cachaça with properties that he was sure would please him came up. to the most demanding palates. In this sense, the process consists of a few steps, starting with the harvest, whose sugar cane used in production is planted at Fazenda Vira Copos, in Rio Manso – MG. Thus, soil analysis, selection of the sugarcane variety and harvesting follow strict criteria in the search for product improvement. Its planting is done correctly and with traceability control. Sugarcane harvested manually, without burning, goes through rigorous selection and cleaning. Next comes grinding, which takes place within a maximum of 24 hours after harvest. The broth is strained and decanted to eliminate dirt and debris. After this, the Brix content is corrected to be sent to the fermentation process. Fermentation is carried out with natural nutrients, without any chemical additives, proving an absolutely sustainable process. Distillation is done in a copper still, to guarantee its quality. The first and last parts of the distillation, known respectively as the "Head" and "Tail", are eliminated. In distillation, only the "Coração" is used, the noblest part of the cachaça. Storage, in turn, is a process that improves the sensorial quality of noble drinks and is done in jequitibá barrels, oak barrels and stainless steel tanks, which makes the drink mature and soft. Aging in wood has characteristics that facilitate oxidation through gas exchange between the interior and exterior, through the wood pores, and consists of a series of chemical reactions that occur in the secondary components of the cachaça. The special characteristics that cachaça acquires with aging are created mainly by the formation of esters, which occurs slowly and continuously. Filtration consists of passing the distillate obtained, after distillation, through filters, with the aim of eliminating possible impurities, giving the distillate greater clarity, transparency and shine, by correcting possible defects such as high copper content. Finally, Cachaças Vira Copos follow a uniform standard for the drink produced throughout the harvest. Thus, its Identity and Quality Standard – PIQ, meets the palate of the most demanding drink tasters. Cachaça São Victor Reserva Especial 700ml is produced in a copper still, with selected sugar cane and within the strictest quality standards, in the city of Rio Manso - MG. With 40% alcohol content, the distillate is aged for one year in jequitibá barrels, for one year in French oak barrels and finished in American oak barrels from the first use of Bourbon Whiskey, resulting in sensorial complexities. Finally, being striking, sweet and full-bodied are the characteristics of this cachaça, in addition to having a golden color, soft aromas of vanilla, coconut and almonds, a sweet flavor and velvety mouthfeel, balanced acidity and alcohol and a pleasant aftertaste. Source: Cachaçaria Nacional.