BRAZIL
From fresh sugarcane juice, Brazil crafts a spirit with its own grammar: fermented, then distilled in copper alambiques, where clean cuts, fermentation control, and disciplined yeast management define style. Aging isn’t a mere echo of Cognac, because beyond oak, native woods such as amburana, bálsamo, or jequitibá shape identity and turn cachaça into a terroir-minded spirit. Juice freshness, proximity to cane fields, and temperature control set the base, while legal strength ranges provide the frame. Whether batch or continuous, hygiene, control of fermentation-derived aromatics, and the choice of wood define the path from unaged “branca” to barrel-matured styles.BRAZIL
From fresh sugarcane juice, Brazil crafts a spirit with its own grammar: fermented, then distilled in copper alambiques, where clean cuts, fermentation control, and disciplined yeast management define style. Aging isn’t a mere echo of Cognac, because beyond oak, native woods such as amburana, bálsamo, or jequitibá shape identity and turn cachaça into a terroir-minded spirit. Juice freshness, proximity to cane fields, and temperature control set the base, while legal strength ranges provide the frame. Whether batch or continuous, hygiene, control of fermentation-derived aromatics, and the choice of wood define the path from unaged “branca” to barrel-matured styles.
