100% ORGANIC-single estate from a family operation with production coordinated from cane field to pot still. It is made traditionally in Rio de Contas, in the Chapada Diamantina region – the heart of Bahia, Brazil. Indigenous yeasts are used from the younger sugar cane for fermentation. To achieve this remarkable flavor profile, the Cachaca is aged for 3 years in 65-gallon Garapeira casks (a native Brazilian ash).
Aroma-Honey, Tropical Fruits
Taste-Stone fruits, spice, peppery
Finish-Smooth, dry
Aged-3





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