Notes: One of the best cachacas  around, made it  the heart of  high quality cachaca production and produced using the old artisanal techniques and use of wild yeasts ( like Belgian Monastic Ales) for fermentation.

There are basically (at least for the sake of discussion) two types of Cachaca based on the method and/or type of production:

One is the more commercial type using standard yeasts and produced by column still distillation and usually not aged.

The second is the Artisanal variety using wild yeasts (started with a handful of sweet mash as opposed to a bourbon sour mash – hence the corn trace). Pot Distilled from the State of Minas Gerais, they are usually aged in wood. Also the column still varieties are more often tweaked with multiple distillation, filtrations and assorted additives to achieve a character. Pot still varieties get theirs from terroir, aging and of course the use of a potstill (which almost always yields a more flavorful complex spirit – but is much harder and expensive to use).

Appearance: Sparkling pure on swirling, long legs develop on the nosing glass then tiny droplets forming.

First Impression: Like a good aged Rhum Agricole (such as the Clement or La Favorite Rums) these pot distilled varieties jump out at you with a rush of character and complexity. The bouquet hits you as soon as you open the bottle , wonderful rounded savory and brine mixed with herbal and fruit notes, slightly sweet, citrusy, lemon grass, tea. Reminds me more of a fruit eau de vie (raspberry?) or a great Pisco than the more ethanol or methanol notes the cheaper stuff smell like. Any better and I might have to (intentionally) wear it as a cologne – it smells wonderful!

Taste: Very smooth and spritely on the tongue, oak and pepper notes edges on the tongue with citrus, lemon grass, traces of bergamot and salty overtones with a whisper of tea notes and astringency playing off against the sweetness. . . Slightly oily mouthfeel to it and a long dryish finish with a warm glow.

Drinks: The drinks we tried (many from their website) were excellent. This is a wonderfully complex cachaca that mixes with just about anything. The sweetness yet assertiveness made for a very interesting Pisco Sour variation (substitute Mae dr Ouro for pisco for some “Brazilian Lemonade” as we call it). We also came up with a Sarachai – a mix of mint and (weak) regular tea with Mae de Ouro added (sugar optional) and it came out much better than our earlier efforts with a different cachaca.We love their practical advice on their hangtag though- “ALWAYS remember to cut your limes BEFORE you drink any alcohol.”

Cigars: Good with a lighter type/size of cigar with a medium bodied wrapper. Maybe a Rocky Patel or a Fuente Short Story.

Bottle/Packaging: A rather simple but distinctive clear glass bottle, cylindrical in shape, with a rounded shoulder to small neck and screw cap closure. Wrap around paper label  and raised molded letters (Cachaca Of Brazil)

Final Thoughts:A outstanding example of a artisanal Cachaca and what they can be like.We used to think that comparing Cachaca to Rhum Agricole was like cheap Moonshine to Bourbon. We are glad to have our minds changed. This is an outstanding cachaca.

Website: http://www.caipirinha.us

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