Special series commissioned from the producer by Victor, goalkeeper for the Clube Atlético Mineiro soccer team who saved a penalty and was Libertadores champion in 2017. It's the same producer of Cachaça Vira Copos and 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 São Victor Reserva Especial 700ml is produced in a copper still, with selected sugar cane and within the strictest quality standards, in the city of Rio Manso - MG. With 40% alcohol content, the distillate is aged for one year in jequitibá barrels, for one year in French oak barrels and finished in American oak barrels from the first use of Bourbon Whiskey, resulting in sensorial complexities. Finally, being striking, sweet and full-bodied are the characteristics of this cachaça, in addition to having a golden color, soft aromas of vanilla, coconut and almonds, a sweet flavor and velvety mouthfeel, balanced acidity and alcohol and a pleasant aftertaste. Source: Cachaçaria Nacional.