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 Prata, this cachaça is stored for 6 months in stainless steel tanks. Sensory Features: Visual: translucid, clear, limpid and bright. Olfactory: very fine, intense and persistent. Delicate floral notes, herbal touch, vegetal notes, . Taste: same notes of nose, but the alcohol is integrated. Arising from the organic production process. Balanced acidity and special flavor with agreeable sweetness. Final Impression: intense and persistent, leaving an aftertaste with fine herbs, persisting floral traces and notes of sweetness of sugarcane. Pairing: Due to the light presence of herbal and vegetal notes, it is ideal to accompany seafood, salads and others light dishes. Source: Cachaças Brasileiras website.