Notes: This is not the usual type cachaca that you would find in Brazil, its native country – by usual, I mean the cheap aquadiente (firewater)-type alcohol that is drunk by the poor and used by the better off to fuel their cars. There are 1000’s of brands of Cachaca in Brazil most of which are thankfully NOT imported here. Prior to a few years ago drinking Cachaca was about as stylish as drinking Mad Dog or Night Train here.

Thankfully, a number of well made higher end Cachacas have turned that around and Cachaca is now the drink in Europe (I couldn’t throw a rock and not hit a bar in Paris that wasn’t proudly serving it) and it is starting to catch on in the better parts of America.

This one further differentiates itself from the pack in the following ways: 1. It uses dedicated sugar cane for cachaca from the Sao Paolo area (not whatever someone brings in), and 2. it is double distilled in copper pot stills, (not in a mass production column still). However, this one is aged for 6 months in large uncharred oak barrels to mellow a while (most cachaca is not aged).