Tastes

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 Silver 670ml is stored in Jequitibá barrels (Brazilian wood) for a period of one year. With 42% alcohol content, the drink has a pale yellow color, distinctive and unmistakable flavor and aroma, sugar cane notes, floral, fruity and herbal touch, integrated alcohol.

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 production of Cachaça Estação da Cana began because residents of the Juréia district, located on the banks of the Muzambo River, in the city of Monte Belo, Minas Gerais, were looking for a quality and different product that represented the region. It was when Júlio César Benjamim, current owner and still owner of Estação da Cana, who until then had only had contact with cachaça that his great-grandfather had started with years before, decided to study the universe of the Brazilian distillate. He went in search of courses and lectures to learn, got to know different stills, studied in depth the production process of each one of them so that, in 2015, he began planting the first sugarcane that would give rise to his cachaça. With the sugarcane planted, it was time to think of a name that represented his family and the city. And that was not a difficult task. Juréia was an important railway hub for more than four decades. Coincidentally, Benjamim's family migrated to the region in 1911, the same year the railway began to be built. So, nothing more fitting than naming your drink Estação da Cana, paying homage to an important point in the region and your family. The cachaças are distilled in copper stills, stored and matured in wooden barrels in a sill system. It has strict quality control to produce a good and legitimate distillate. Cachaça Estação Da Cana Carvalho Americano 750ml is aged for two years in ex bourbon barrels (first use for cachaça) and finished in new barrels for six months. With 40% alcohol content, it has a bright, golden visual appearance and a medium body. In the aroma, balanced alcohol, a light coconut fruitiness, vanilla and a sweetness reminiscent of wild honey. On the palate, a slight sweetness, evident notes of vanilla and coconut and balanced acidity. Finally, it is a cachaça worthy of special moments with special people. Source: Cachaçaria Nacional.

Libertas cachaça matured in 6 wood is different from all the others. Matured in 1 barrel made up of 6 different types of wood, where each stave is a different wood. Jequitibá-rosa, amburana and freijó give the cachaça low acidity and controlled alcohol content, with sweet notes reminiscent of vanilla. Grapia and American oak add notes of honey and dried fruits to the bouquet, while balsam adds an herbaceous and spicy touch. All these 6 woods together form a symphony of aromas and flavors that are in perfect balance and add complexity and sophistication to this example. Sweet, earthy, fruity, spicy and bitter flavors and aromas are in perfect harmony, providing an incomparable tasting. Source: Distillery Lamas.

The name Peruaçu is derived from the Brazilian indigenous language (Tupi Guarani) and means "big cave". The Cavernas do Peruaçu National Park, located in the north of the state of Minas Gerais, is an archaeological site that houses more than 140 caves and is being prepared for public visits. In its caves you can closely observe cave paintings made more than 11 thousand years ago, as well as a diverse flora and fauna. Part of this site is the Janelão cave, considered the largest cave by volume in the world, three kilometers long, 72 meters high and which has the largest stalactite on the planet (Ballerina's Leg, 28 meters high). Therefore, it is certainly an ecological sanctuary and one of those places that deserves to be placed on the list of incredible places that you cannot miss. The cachaça is produced in the same Januária municipality of Minas Gerais state. Peruaçu cachaça is located in the municipality of Januária, north of the state of Minas Gerais, bathed by the São Francisco River, in a semi-arid region, where the raw material (sugar cane) is planted in valleys surrounded by limestone quarries. . The distillate has an alcohol content of 42% and brings together the best characteristics of the excellent artisanal cachaças from the city of Januária/MG. The quality of the product is the result of effective control at all stages of production, from choosing the variety of sugar cane to aging the cachaça for 2 years in amburana wood barrels (woody notes, honey, dried fruits and sweet spices). ) in order to obtain a quality product with an unmatched aroma and flavor. It will be best enjoyed served pure and slightly chilled. Source: Cachaça Peruaçu

Cachaça produced in the municipality of Matosinhos state of Minas Gerais, and this example is aged 13 years in a Peroba do Campo barrel, a exotic Brazilian wood that does not provide much sensorial value, but helps to balance the base of the alcoholic drink. Pale yellow, fruity herbal and.vegetal notes, soft wood, present sweetness and present but integrated alcohol.

Cachaça produced in the municipality of Vassouras, state of Rio de Janeiro, and this example is aged in a Peroba do Campo barrel, a exotic Brazilian wood that does not provide much sensorial value, but helps to balance the base of the alcoholic drink. Pale yellow, fruity notes, herbal, vegetal, soft wood, present sweetness and present but integrated alcohol.

Cachaça produced in the municipality of Vassouras, state of Rio de Janeiro, and this example is aged in a Oak barrel,. Golden yellow, aromatic, dried fruits, vanilla, woody, present sweetness and present but integrated alcohol.

Cachaça produced in the municipality of Vassouras, state of Rio de Janeiro, and this example is aged in a Jeqiitiba barrel, a neutral Brazilian wood that does not provide much sensorial value, but helps to balance the base of the alcoholic drink. Straw yellow, herbal notes, soft wood, present sweetness and present but integrated alcohol. It lacked personality.