A refreshingly drier version of a cachaca than you normally find on the market.
Notes: This is not the usual type cachaca that you find imported to the United States – 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.
Now it has been discovered (finally) in America, and is used extensively in the Caipirinha as it is similar to the Mojito (a drink heavily marketed by the Microsoft of Rum- Bacardi) both of which are simple and relatively fast to make.
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 distilled multiple times (up to 5 times) leading to a leaner more vodka like expression of Cacahca.
Drinks: The drinks we tried (many from their website) were good-to-excellent.The dry woody notes with the pepper made for a very interesting Bloody Mary variation.
We also came up with a Sarachai – a mix of mint and (weak) regular tea with Sagatiba added (sugar optional). Think of it as a slightly woody, dry vodka for mixing experiments.
Cigars: Good with a lighter type/size of cigar or cigarillo. Ashton, Davidoff or Romeo Y Julieta?
Final Thoughts: A good bit drier and more sophisticated than a number a cachacas out there.That being said, it is also somewhat less complex than some others – a bit more lean, with unique wood and smoky notes. Only complaint is it is a bit pricey compared to other cachaca (but the same or less as some of the other boutique cachacas). If it was in the $20-25 range it would get a much higher rating in the value/price ratings.
Quick-loading, fair amount of information, drinks recipes, etc.