Cachaça Coqueiro

The region of Paraty in the state of Rio de Janeiro is one of the Indications of Origin of Cachaça in Brazil along with Salinas in the state of Minas Gerais and Abaíra in the state of Bahia. Paraty won the first Geographical Indication seal for a cachaça, in the Indication of Origin modality, and filed the unprecedented request for recognition of the Denomination of Origin (DO) for Cachaça 3 years ago. Unfortunately, granting a geographical indication (IGP or DO) by the government is very time-consuming and bureaucratic. The Cachaça Coqueiro is produced at Fazenda Cabral, in Paraty, Rio de Janeiro. The Mello family started making the distillate in the region in 1803 and today follows the recipe of their ancestors, with fermentation techniques using wild yeasts. In 1980, producer Eduardo Mello bought the Coqueiro brand, which had existed since 1940. Following local tradition, the drink only passes through peanut and French oak barrels, in addition to stainless steel barrels. The Coqueiro is stored for six months in stainless steel barrels and six months in peanut wood barrels. The wood informed by the Distiller is not Jequitibá, but Peanut wood (Distiller, please, how can this information be corrected?). Robust, it has an alcohol content of 44%. Ideal to be tasted pure, it can be used in the preparation of drinks and cocktails. Notes: Alcoholic, the passage through the wood is not noticeable. Excessive alcohol unbalances the flavors, as the other sensory elements of the set almost do not appear. The solvent/enamel/acetone aromatic leads to believe that the cachaça contains "head" (first part of the drink obtained at the beginning of the distillation). I posted the photo of the lot at the end. Unfortunately, the bottle does not have any specific information about the year of production. Source: Cachaçaria Nacional and Mapa da Cachaça.