Tastes

Cachaça Urucuiana Amburana is produced in Buritis, northwest of Minas Gerais, and stored in Amburana barrels (Brazilian wood) for 3 years. It has aromas of toasted coconut, caramel and cumaru, slightly mentholated with a honey flavor and burnt caramel syrup and elegant spiciness. Pairs well with mixed nuts and cheese pudding. Source: Cachaça Urucuiana.

Cachaça Urucuiana Carvalho is produced in Buritis, northwest of Minas Gerais, and stored in European Oak barrels. It has aromas of ripe fruits with tobacco, chestnuts and a light touch of sugarcane, a flavor of forest fruits, cocoa and honey, finished with burnt caramel. Pairs well with noble meats, sausages, chestnuts and chocolate mousse. Source: Cachaça Urucuiana.

Among the mountains of Minas Gerais, on a farm inherited by the current owners and the desire to make it productive, Alambique Herança Mineira emerged, in Ubá. Combining the entrepreneurial spirit with appreciation for the product, the idea of producing cachaça was put into practice. From then on, the still took shape, starting with the name, where the word “Herança” refers to part of the history of the owners and “Mineira” symbolizes the great love for the state in which it is located. Cachaça Herança Mineira Blend 4 Brazilian woods (Amburana, Ariribá, Jatobá and Jequitbá), with a charming intense red appearance and its tears flowing smoothly and persistently, indicating the harmony of the woods and their quality. A complex aroma with notes of floral spice, combined with vegetable and fruity aromas. In the mouth it is extremely smooth and balances notes of spices and red fruits with a slightly bitter aftertaste. Source: Cachaçaria Nacional and Rei da Cachaça.

Cachaça labeled to celebrate 25 years of Haras Dona Flor in Pará de Minas. Pale yellow, fruity, herbal, balanced acidity, sugar and alcohol, medium body, regular finish.

When he was a soccer player for Clube Atlético Mineiro, the athlete Josué Anunciado de Oliveira labeled this cachaça manufactured by the Vira Copos still. 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 Vira Copas Ouro 670ml is stored in oak barrels for a period of one year. With 43% alcohol content, the drink has a golden color, distinctive and unmistakable flavor and aroma. Source: Cachaçaria Nacional

The passion for what we do and the tireless search for quality define the guiding tone of the Vale Verde Group. 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. Initially, the small production was consumed only among friends. However, the appreciation of experts and the quality given to the distillate led to the beginning of the commercialization of cachaças. 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, he identified that the practices used in the manufacture of fine whiskeys could be used in cachaças. With European know-how, Vale Verde Extra Premium soon emerged, aged for three years and which follows the same manufacturing standard as international distillates, with techniques that guarantee the drink's differentiated quality and flavor. Vale Verde cachaça then began to win awards and, consequently, its fame grew throughout Brazil. The farm, which maintains the manufacturing tradition, began to receive many visitors. This is how the Vale Verde Ecological Park was born in 2002, a place that houses around 1,300 animals including birds, reptiles and mammals. On the property, which became known as Cachaças Theme Park, in Betim, in the Metropolitan Region of Belo Horizonte, Minas Gerais, there are several leisure and adventure attractions for the family. In the park it is possible to follow the entire production process of Vale Verde cachaças, which is 100% sustainable, in addition to visiting 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. Although the park is no longer open for visitors, the Vale Verde Group's focus is to seek sustainable growth. 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. The production of Cachaça Vale Verde Extra Premium 1000ml is entirely artisanal and the title of Extra Premium is proven by the Ministry of Agriculture, which monitors the process of closing and opening the barrels. From there, cachaças are aged for three to twelve years in oak vats, which have an alcohol content of 40%. Another quality control point is the audit of processes evaluated by Inmetro, the body that certifies Vale Verde with a seal. Source: Cachaçaria Nacional.

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.