With its still located at Fazenda São José, in the city of Pirapetinga in Minas Gerais, Arbórea cachaça had its name inspired by the high tops of the trees present in the region. The producers' commitment is to make Arbórea a cachaça that brings the region's identity, but at the same time can innovate by bringing a drink to those who still don't drink cachaça, in other words, opening the market to a younger audience looking for new forms of consumption, such as the use of cachaça in cocktails. Following the best quality standards in the production process and in a sustainable way. The sugarcane bagasse is reused to feed the boiler and make compost. The mill has a high extraction capacity and the fermentation room meets the sanitary requirements for healthy fermentation. “Our still is made of copper, which removes undesirable odors and distills the cachaça. The process is entirely artisanal. We do not burn sugarcane and separate the distillation into three fractions: head, with a high alcohol content, heart, where we separate the Arboreal cachaça and the tail, which is the last one made up of undesirable substances. After this process, the Arbórea cachaça goes to storage, where we have stainless steel tanks for the white cachaça (silver) and oak, amburana and maple barrels for the yellow cachaça (gold), which give a unique touch. The result of this control is a high-level product that is enjoyable both to drink and as a dose and base for drinks. Cachaça Arbórea Carvalho 700ml, aged for a year in oak vats with different toasts, brings complexity to the palate, with aromas of sherry, jam and nuts and a dry finish in the mouth. With 39% alcohol content, the drink pairs well with grilled dishes such as barbecue, cured cheeses and spicy dishes, as well as darker cooked meats and stronger fish. Furthermore, it is the perfect cachaça to combine with drinks such as amaros, as well as cocktails made with passion fruit or red fruits. Source: Cachaçaria Nacional.