Tastes

Vale da Canastra cachaça cane is cultivated in fertile soils in the Serra da Canastra region, cradle of the source of the São Francisco River in the State of Minas Gerais, combining the characteristics of the terroir (climate, soil and geographic location), which favor its elaboration. Distillation is carried out in an artisanal copper still and filtered with charcoal, rested in tanks or stored and aged in wooden barrels, in addition to strict quality standards, making it an artisanal drink with a smooth and light aroma and flavor, with good integrated alcohol, sensorially pleasant. Vale da Canastra still was founded in 2009. Source: Cachaça Vale da Canastra.

With the drastic changes in the climate, where periods of drought and rain have become unstable, Destom has put together a strategy using sugarcane as an energy reserve in case of extension of periods of drought. This made it possible to increase the number of animals per unit of pasture area. From there, it was a leap to set up the distillery and close the sustainability cycle on the farm in Faria Lemos, Minas Gerais, in this consortium of beef cattle, sugarcane and cachaça. The producers started the project in 2014, with a high-tech model still. Cachaça produced through a blend of beverages aged for one year in first use American oak barrels, with three different toasts (3Aob – American Oak Barrel), providing a strong golden orange color. It features balanced sweet aromas and flavors, notes of coconut, almonds, caramel and burnt sugar, as well as honey and vanilla. It has a mild alcoholic perception, bringing sophistication and unique characteristics to the drink. Light, has an alcohol content of 40%. SOURCE: Cachaçaria Nacional.

The passion for Cachaça is left as a family heritage. This is the case of Luiz Carlos Moretti, producer of Cachaça Estância Moretti. He inherited the passion for drinking from his family, who came from Italy and had a tradition of working with drinks. But the love for the typically Brazilian distillate came from his father and grandfather, who were great appreciators of cachaça and always liked to drink a good dose together. Over the years, Luiz began to feel like producing his own drink, something that met the sensory characteristics he was looking for. He wanted to make his own Cachaça Artesanal, since he is enchanted by the manufacturing process and the fantastic quality of the final product. In 2001, he launched Cachaça Estância Moretti, which bears his family name. It is produced at Cachaçaria Companheira, in Jandaia do Sul, Paraná. The cutting and harvesting of the sugar cane used to manufacture the distillate is done manually and in winter, as that is when the cane is ripe. The distillation takes place in a copper still and the entire aging process takes place in American or French oak barrels. This Cachaça was stored in stainless steel vats. Light, has an alcohol content of 40%. Excellent to be consumed in the summer, just add ice and harmonize with seafood, especially portions of shrimp. Ideal to be consumed pure or in the preparation of drinks and cocktails. SOURCE: Cachaçaria Nacional.

The history of this cachaça begins in 1912 in José de Melo, today Nova União, Minas Gerais. The founder, Sérgio Caetano, started to produce it in the small still on the farm 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, today shareholders of the Germana Group, took part in the leadership of the Minas Gerais Association of Quality Cachaça Producers (AMPAQ), a project that began in Minas and spread throughout Brazil. Since the beginning, the objective of this project has been to give cachaça the same status as all distilled beverages in the world. In order for the work of the Caetano brothers to flow with intensity, infecting the greatest possible number of consumers, they created, in 1989, the first Cachaçaria in Brazil in Belo Horizonte named Alambique Cachaçaria e Armazém, which completed its 25th anniversary. of success in 2014. Today, the Germana Group employs 200 employees in its companies, where the themes are always based on cachaça. This traditional label has been winning 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 storage location, aging time and wood used vary. Cachaça Germana Soul is a non-aged, light drink, with an alcohol content of 40%, and developed especially for the caipirinhas, drinks and cocktails market. It also pleases those who appreciate white cachaça in a creamy, dense and super cold state. For this, it is recommended to rest permanently inside a freezer, thus resulting in a refreshing and smooth sugarcane aroma and flavor. Its name Soul expresses the purity of the product in its pure and original form, as it is produced and immediately deposited in stainless steel barrels.

The production of Cachaça Pinissilina began in the 50's by the late Mr. Agenário Dias de Almeida, at the same time, a medicine began to be used in humans in Europe with the promise of revolutionizing medicine, the antibiotic Penicillin. The cachaça produced at Fazenda Sã Bento quickly conquered the locals and stood out in the region as the best and full-bodied cachaça produced there; and as the product is always related to irreverence and folk medicine, the inhabitants of the region nicknamed the cachaça Penicillin which, like the strongest antibiotic at the time, cured all ills. Subsequently, in order to register the trademark with official bodies and the Ministry of Agriculture, the spelling was modified as a condition for granting or approval. Thus was born Cachaça Pinissilina with the name given by the people. Extracted from the juice of selected sugar cane and produced for almost six decades in a copper still, under Minas Gerais traditions, Cachaça Pinissilina presents itself as a delicacy, which once tasted becomes a passion. Cachaça has for years been related to customs, folklore, Brazilian beliefs, popular medicine, and most of the time, to the exaltation of the senses. Fermented and distilled drink obtained from sugarcane juice, through a natural process, free of chemical additives, cachaça, although surrounded by controversial origin, has several meanings. Like the Dionysian pleasure, at first its consumption was restricted to the slave quarters, but with the sophistication of its production, cachaça gained the master's house, becoming a drink appreciated by the court. Pinissilina cachaça is stored in wooden barrels, such as oak, Bálsamo and yellow ipe, which lends it a unique flavor and aroma; and, although the distillation process has become popular, Pinissilina cachaça incorporates the savoir-faire of artisanal elaboration since 1952, marking its identity. For every evil, there is always a cure. Pinissilina Cachaça. SOURCE: Cachaçaria Original and Tupiguá.

Cachaça sold by the Armazém Rural store in the tourist town of Ouro Preto. According to the label, there is no record of the Alambique and no information about the drink, therefore, its consumption is risky. Tasting Notes: Translucent, aromatic, herbal, cane sweetness, higher alcohol present.

There is no information about cachaça on the internet. Nothing about the almabique either. Very light yellow, herbal, floral, cane sweetness, balanced alcohol.

The owner comes from a cachaça producing family who dedicated their studies to the knowledge of the art of producing the drink. He is a professor at the Federal Institute of Northern Minas Gerais (IFNMG) – Campus Salinas, where he teaches subjects in the Cachaça Production Technology course, the only higher education course in the country related to the drink. In 2009, he started setting up his own business in order to apply the acquired knowledge. Seven years later, Premissa hit the market and today it is recognized by many as one of the best cachaças in Salinas and has been consolidating itself as a high quality brand everywhere it arrives. Cachaça Premissa Tradicional Bálsamo 6 Years Old is a drink aged for six years in balsam barrels, typically Brazilian wood. Delicate because was 6 years in the wood, but it has an alcohol content of 42%. With a mild flavor, it has intense herbaceous aromas. The greenish-yellow look comes from the cerrado wood. The difference betwen The difference between the Premissa Classica and the Premissa Tradicional one is the passage time through the wood (Brazilian Balsam). The Premissa Clássica ages for 3 years and is more intense and potent. The Premissa Tradicional is aged for 6 years and is more delicate and elegant. Source: Cachaçaria Nacional.

The owner comes from a cachaça producing family who dedicated their studies to the knowledge of the art of producing the drink. He is a professor at the Federal Institute of Northern Minas Gerais (IFNMG) – Campus Salinas, where he teaches subjects in the Cachaça Production Technology course, the only higher education course in the country related to the drink. In 2009, he started setting up his own business in order to apply the acquired knowledge. Seven years later, Premissa hit the market and today it is recognized by many as one of the best cachaças in Salinas and has been consolidating itself as a high quality brand everywhere it arrives. Cachaça Premissa Tradicional Bálsamo 3 Years Old is a drink aged for six years in balsam barrels, typically Brazilian wood. Robust, it has an alcohol content of 42%. With a mild flavor, it has intense herbaceous aromas. The greenish-yellow look comes from the cerrado wood. Source: Cachaçaria Nacional.

The still is located in the city of Pirapora in Minas Gerais, the Pirapora cachaça brings the Brazilian flavor of toasting life. The brand's excellence begins with the land and climate of the region where sugarcane is grown. The superiority continues in the art refined in three centuries of the manufacture of the legitimate cachaça from Minas Gerais; Fermentation is all natural and distillation is carried out in an onion-type copper still. “Taking a sip of Pirapora cachaça is taking a bit of sunlight into your soul, it is seeing the sunset of Pirapora, it is living a life well lived and adorned by the clear smile of the local brunettes. Finally, the Pirapora cachaça, a sertaneja drink, made from the barranqueira, contains purity.”The cachaça has an alcohol content of 42% and is stored in peanut barrels for a period of three years, wood that will provide the distillate with a very smooth yellowish tone. On the palate, it has an astringent and less acidic taste. In addition, this wood also proposes a better cultivation of the flavor of white cachaça, a distillate often used to prepare drinks that accompany citrus flavors in their recipe, such as caipirinha.Cachaça Pirapora Amendoim has crystalline and limpid visual characteristics, in the aroma it presents notes of sugar cane, slightly herbaceous with characteristics of freshness. It has a velvety cachaça profile with low acidity, slightly astringent, mildly alcoholic, presenting a sweet aftertaste with characteristics of fresh sugar cane. Source: Cachaçaria Nacional & Salinense.