Leblon // Minas Gerais, Brazil
Master Distiller Gilles Merlet approaches the distillation of Leblon’s ubiquitous flagship cachaça as if it were a fine French wine. Freshly-cut sugarcane is gently pressed, then the juice is fermented for 20-24 hours and distilled in alembic copper pot stills. The cachaça rests for up to six months in XO cognac casks from France.
CachaçaProduced in Brazil. Distilled from sugarcane juice. If aged, at least 50% of product must be at least 1 year old. The types of barrels used are not specified, but often utilize Brazilian wood. Up to 6 grams of sugar per liter may be added.
"The sweet and vegetal nose offers sugarcane, citrus peel, pineapple and hints of nutmeg and vanilla. The rich palate opens with more sugarcane, citrus and tropical fruit then develops into grass, spice and pepper notes. The warm finish lingers with more grass, dried fruit and hints of butterscotch and vanilla."