At the mouth of the Doce River, just 40 km from the coast and surrounded by the Serra do Mar, in the city of Linhares, in the state of Espírito Santo, is the Tupã farm, where Princesa Isabel cachaça is distilled. Adão Cellia and Maria Isabel de Moraes are responsible for producing 20 thousand liters per harvest of this cachaça. The sugarcane varieties RB7515, RB5453 are planted in the sugarcane field and also a small batch of Cana Caiana (which resulted in a reduced production of 2 thousand bottles/year). Manual harvesting is done as the best production guides recommend: without burning and with extraction of the juice in a maximum of twelve hours. In fermentation, selected commercial yeasts are used. After distillation, the cachaças pass through jequitibá-rosa, American oak, European oak, balsam and jackfruit vats. With the consultancy of chemist and cellar master Leandro Marelli, the cachaça stands out with promising blends of jackfruit, a wood that is not very common on the market. With the support of their children, Pedro and Gabriela, owners Adão and Maria Isabel place this young brand among the most innovative and award-winning on the market. Cachaça Princesa Isabel Mãe Santa Grápia 700ml is aged for a period of one year in Grápia vats, an exotic wood from South America, found in abundance in the Amazon region and in the south of the country. With 40% alcohol content, this is the brand's first product to go through Grápia barrels on its first use, resulting in an incomparable cachaça, with a very striking color and flavor. Its density and power leave a distinct mark, noticeable in the sweetness, astringency and woody notes, where cinnamon, banana, spices, woody notes, a resinous touch and a subtle bitterness intertwine harmoniously, elevating the sensorial experience to new levels. Source: Cachaçaria Nacional.