Cachaça Samanaú began to be produced in 2004 when Vidalvo Dadá Costa accepted the challenge and installed an artisanal still at Sítio Samanaú, in the city of Caicó, in Sertão do Seridó, Rio Grande do Norte. But it all started way back, in 1994 with the construction of the Passagem das Traíras Dam, perpetuating the Seridó River, fundamental for the increase in sugar cane cultivation in that region. According to the manufacturer, sugarcane from this region is different because it has a higher sucrose content, due to the 4000 hours of sunlight per year and the large temperature range between day and night. The still awaits certification of organic cachaça, as it does not use pesticides and chemical fertilizers during the planting of sugarcane. Cachaça Samanaú Ouro, this cachaça is stored for 6 months in cinnamon laurel barrels. Sensory Features: Visual: dense, clear and bright. Olfactory: very fine, intense and persistent. Delicate floral notes, discreet wood, almond and spices, pulling towards cinnamon. Taste: soft, light and fine. Arising from the organic production process. Balanced acidity and special flavor with discreet sweetness. Final Impression: intense and persistent, leaving an aftertaste with fine herbs, persisting floral traces and notes of cinnamon and caramel. Pairing: Due to the light presence of caramel, almonds and cinnamon, it is ideal to accompany desserts: sweets, ice cream, cakes and pies.