Following the family tradition of cultivation and love for the land, the property is located at the source of the Extrema River, 65 km north of Formosa, in Goiás. Due to the love for the drink, the idea of producing Cachaça Caialua emerged. In 2009, work began on sugarcane fields, civil construction, equipment and a lot of study on the product. In 2012, the first cachaça was born. Harvesting is manual, using sugarcane foliage and bagasse as animal feed. The cooling water in the distillation process returns to rivers and streams. Vinasse is used as fertilizer in the sugarcane fields themselves. Cachaça Caialua Premium Carvalho 500ml is stored in American Oak barrels for four years, being a blend with American oak for first use, toasting 4. After this aging, the distillate takes on a more yellowish color and a noticeably woody flavor, reminiscent of Caramel. , vanilla, almonds and burnt coconut. With 40% alcohol content, the drink is a product being launched, new to the market. Source: Cachaçaria Nacional.