An intense, hand-crafted single-sourced Cachaça by Katia Espírito Santo in Rio de Janeiro, Brazil. It is made with hand-cut sugarcane that is ground with a waterwheel to extract the juice, which is fermented for less than 24 hours using airborne wild yeasts & distilled in an alembic copper pot still. The cachaça rests for up to 2 years in casks made from Amburana wood. It has an aromatic birth with notes of dark fruits & baking spices; a fruity & spicy life adds notes of black cherry, caraway, cardamom, anise, allspice, nutmeg & hay; that leads to a warm & earthy death with notes of crème brûlée, citrus zest, anise & wood. June / July 2020