That is why it is full of new possibilities for those who had enough of the traditional. There are over 20 different types of wood for aging and a range of genuine Brazilian ingredients to be mixed.
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NEWS
There is no limit to the combinations that you can do, since Cachaça has the most varied tastes and the most different aging processes using wood.
Yes! Cachaça can be made with (almost) any fruit. Just repeat the above recipe changing the fruit.
Cachaça also shows all of its versatility in its aging process.
The use of Brazilian woods such as jequitibá, amburana, ipê and pau-brasil create unique nuances to our distillate.
The whole process of using wood for aging is able to tinker with the taste perception of those who experience these small Brazilian riches.
SEE THE MAIN WOODS USED IN THE AGING PROCESS OF CACHAÇA
Amburana
Cachaça aged in Amburana. Features intense color and a strong and characteristic bouquet, with notes of vanilla and slightly sweet flavor.
Amendoim
Features a subtle scent, barely noticeable, slightly yellowish color and a bit astringent taste. Ideal for preparing drinks, especially Caipirinha.
Freijó
A hardwood that not much alter the smell, odor and taste of the drink. It is often used for the “resting period”, which accentuates the natural roughness of the drink and makes it tastier to take.
Angico
Aroma of herbs and cereal, soft to the palate without aftertaste.
Ariribá
Aged Cachaça features a light yellow color and characteristic delicate aromas of floral bouquet. It is distinguished by the viscosity and oiliness of Cachaça.
Bálsamo
Characterized by a greenish yellow color, Cachaça features intense herbal aromas and slightly astringent flavor, often used in blends with other Cachaças.
Castanheira
Cachaça becomes smoother and lightly bronze-colored, with the characteristic aroma and flavor of chestnut.
Grapia
One of the best woods for aging. Reduces the acidity and the alcohol content of Cachaça, which becomes lighter and smoother, while keeping its original color.
Carvalho Americano
Cachaça aged in American oak features golden color, characteristic aromas of vanilla and coconut, mild flavor and complex aromatic bouquet.
Carvalho Europeu
Aging in European oak gives Cachaça an amber color, plus aromas and characteristic intense flavors of almonds, toasted wood and tannins.
Ipê
The color of Cachaça turns to a dark orange and its flavor becomes quite peculiar, very appropriate to individuals with strong personality searching for remarkable flavors.
Ipê-amarelo
Considered a national tree, it boasts symbolic importance equivalent to pau-brasil. Cachaça features an orange tone and softer taste.
Jatobá
Striking aroma, slightly earthy and mixed with herbs, medium bitterness. Strong and intense aftertaste.
Jequitibá
White jequitibá is indicated for Cachaça storage barrels, as it gives flavor and barely noticeable scents, in addition to providing a pale color.
jequitibá-rosa
Pink jequitibá provides a golden color and pleasant aromas and flavors, with complex bouquet, similar to the American oak.
Louro-Canela
Turns Cachaça smoother, providing it with a soft and sweet taste. This wood slightly affects the color of Cachaça.
Pau-Brasil
Generally, aging using this wood takes a medium to long timeframe (2 to 3 years). Good balance between sweet and bitter aromas (mixture of flowers and herbs).
Angelim-araroba
Also known as angelim-coco. Cachaça becomes yellowish and absorbs the sharp taste of this wood.
VARIOUS DRINKS MADE WITH CACHAÇA Cachaça goes well with a lot of things. Put your ideas into practice.
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OYSTER COCKTAIL
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Venga
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Pink Cachaça
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CAIPIRINHA WITH ERVA-MATE
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Dry Chaça
- 1 lime
- 2 tablespoons of sugar
- 50ml of Cachaça
- 2 in natura oysters
- 1 teacup of crushed ice
With a pestle, macerate to extract the juice.
Place the ice and fill it with Cachaça. With a bar spoon, mix all ingredients.
Open the oysters carefully, in order to keep the broth, which must be incorporated into the cocktail.
Place the two halves of the oyster, with the flesh, into the drink. Serve immediately.
- 20ml of Pedro Ximenez wine
- 40ml of Cachaça
- 30g of lime
- 40g of green apple
- 15g of sugar
- 150g of ice
- SYRUP
- Half liter of water
- 1kg of refined sugar
- 250g of grated natural ginger
- Drink
- 50ml of Cachaça
- 15ml of watermelon liqueur
- 5 pieces of watermelon
- 10ml of Sicilian lemon juice
- 15ml of ginger syrup
Start with the ginger syrup. Heat water and add refined sugar, blending well with a mixer until all the sugar becomes diluted. Add ginger and store it for 24 hours. Then, strain the syrup and store it again.
Drink
Macerate the pieces of watermelon along with Sicilian lemon juice and ginger syrup in a shaker. Add the other ingredients and mix together with the ice cubes. Strain and put it in a tall glass with fresh ice blocks.
For the garnish, put a thin slice of watermelon and a broken stalk of holy grass into the cup.
- 60ml of Cachaça with erva-mate infusion
- 20ml of sugar syrup
- 50ml of passion fruit juice
- Half a lime
Strain 500ml of Cachaça in 50g of erva-mate with a fine strainer. Set aside the mixture.
FOR SUGAR SYRUP:
Heat half a liter of water and dilute 1kg of sugar with an electric mixer. Store the syrup in the refrigerator.
FOR THE DRINK:
In a shaker, put half-sliced lime, plus the passion fruit and sugar syrup. Macerate. Add Cachaça with erva-mate infusion and ice cubes into the shaker and whisk vigorously until the cocktail cools down. Thinly strain it in a gourd of mate with broken ice or in a passion fruit peel with broken ice.
- 1 dose of Cachaça
- 15ml of grenadine syrup
- 5 drops of noilly prat
- 1 cherry
