Cachaca – Saperebere – Goose liquor

PirassunungaCachaca51As mentioned above, the cachaca producers add up to almost 3000 brands, therefore those reviewed below are the brands distributed in Italy or those for which there was occasion to taste during the various international bartending fairs.
Among the best known brands we find the Pirassununga 51 best seller in Brazil, produced by Muller de Bebidas, which recently also launched a reserve, aged in oak barrels, which promises to be much softer than traditional products of tradition.
Other companies of the classical panorama, imported in Italy, are the Deny Fulo founded in 1827 in the characteristic straw bottle, but of which there is also an elegant glass bottle.
Same traditional packaging in woven straw for the Ypioca produced in the state of Ceara since 1846, which also has an elegant bottle called 150 produced to commemorate the important anniversary of the distillery.
Aging is 6 years and is also suitable for a smooth consumption, having soft tones and rich in sweet spices.
Another historic company is Pitu(Onestigroup.com) born in 1938, has a characteristic black label with a beautiful red lobster depicted.
150This product, which is called an aguardiente de cana, is the leader in exports outside Brazil.
Almost all are produced with large column stills and have the characteristic ethereal note that dominates the sugar cane plant. The brand has recently launched a Pitù Maturidado, to follow, as mentioned, the new course of the distillate, which sees the elevation of the brandy in wood, to make it less impetuous on the palate.
Even the raw material is better as it is treacle but not exhausted.
The product requires the juice of five kilos of sugar cane, and benefits from a production process where the final alcohol content of the column is less high and has a greater fragrance on the nose than the primary vegetable notes to better support the elevation in wood .
12594_Pitu_Maturidado_3_AnosAnother historic company is the Abaíra produced for over 200 years and a true symbol of the rural cachaca, produced by a cooperative, Coopama, another traditional brand Tatuzinho, historic distillery with the armadillo on the label, owner of Velho Barrelho and owner of the 3 Fazendas brand, launched in 1970.
The first super-premium product to appear on the market was the Sagatiba, (camparigroup.com) whose name is the union of the northern term "saga" to indicate adventure, history, research and "tiba" which in the native language Tupi, means infinite.
A demonstration of the research done on this cachaca, this is multi-distilled and obtained using discontinuous stills combined with grinding columns with rather high plates, to make the distillate as pure as possible without impoverishing it excessively, on the fashion of the Creole column borrowed from the French style of Martinique rum.
Owned by Marcos de Morales, the distillery uses techniques and stills typical of rum production. It is sold in white and aged version.
Sagatiba1In the wake of the aged premiums is the Cabana, a cachaca with an elegant bottle, similar to that of a French Cognac Xo, with glamorous references, also used for more demanding mixtures, in consideration of the fact that the long aging has completely rounded off the edges, making it similar to a rum.
Still in the area of ​​premium we have moleca distilled twice starting from sugar cane grown in the mountains, where the temperature changes between day and night favor the development of primary aromas. Another product from the Canario area, 800 meters high, with double distillation, from the Fazenda Soledade.
From the name of the beautiful beach of Rio and the notes of Bossa Nova we have the Ipanema, produced in Bahia, then the Chapeu de Palha from the characteristic peasant headdress produced by Bebidas Atzeca, and the Mangaroca also producer of the famous Batida de Coco, a true best seller in the 80s and 90s with magnificent advertisements.
velhoThe historic brand Velho Barreiro among the first to be imported into Italy, in the characteristic knurled bottle, it represents the second most sold cachaca in Brazil, after the 51. Since 1975, the company owned by Tatuzinho has launched a luxurious Gold on the market, packed in an elegant gold coated bottle. The liquid inside is a blend of spirits aged on average from 6 to 10 years.
In the photo are instead portrayed the dozens of brands present at Vinitaly in 2010, looking for an importer, this to make them understand how vast the market for this distillate is.
A producer that is entering the market with a super-premium product is the cachaca Leblon distilled in the homonymous Maison, by the master distiller Gilles Merlet, a native of Cognac.
French expertise is decisive for the quality of this distillate which, in its ambition, would like to introduce the rough cachaca to the super premium market, with the ambitious name of Brasilian Rum.
To obtain this the molasses is not used as it happens for other products of the category, but a fermented cane sugar juice is distilled.
leblonThe must is treated both in fermentation and in distillation as a wine.
The vats are temperature controlled and the yeasts are selected.
The stills are discontinuous and the distillate is filtered three times.
The quality proclamation starts from the label with the inscription "Natural Cane Cachaca" to under understand the non-use of by-products of the sugar industry.
The aging barrels come directly from the French region of Charente and have Cognac XO content.
The result is a softer brandy, with fruity tones and long persistence that make the cachaca enter a completely new and unknown market of quality mixing.
Tradition and stereotypes of poor product will be difficult to change, but Leblon represents the long wave of the superpremium that is shaking the market and the world of tequila, vodka and gin.
On the organic front we have Ferrador, a small producer that distils fermented cane juice, called "vinho", with an alcohol content of about 11 degrees, obtained from certified organic cultivation.
15229Fermentation takes place at controlled temperatures and the small still distills only 200 liters at a time.
The process is rather slow and lasts about 24 hours, at the end of which it gets about 35 liters of fragrant brandy.
The distillate is aged for two years and is bottled at 40 degrees alcohol.
Always the organic distillate of Evandro Weber of the Weber Haus, a producer that does not burn sugar cane in the "canavials" and uses the discontinuous method. Also in this case the cultivation is guaranteed bio by the Brazilian competent body.
The product has superior characteristics as well as the pack, very elegant, almost luxurious and unusual for a distillate like cachaca.
The concept of premium, a meditation product, with fragrances and complexity similar to rum is catching on, at least in some markets.
cachaca-weber-hausIn Italy there remains the problem related to low-profile products that for years have invalidated the knowledge of cachaca, making the consumer think of it as a rough product and not very suitable for smooth drinking.
Finally the Germana excellent company with a very nice pack, completely covered with banana leaves.
The founder of the distillery was Sergio Caetano who worked as a peddler.
Among his products there were obviously spirits and liqueurs that he began to produce personally in his small distillery.
The drink was produced in small quantities to satisfy the small neighborhood.
The trade also expanded with the British and began selling cane sugar, corn flour and this "rum" for soap, fabrics and kerosene.
germanaGiven the requests from the English, who loaded the distillate on the ships taken to protect the bottles with banana leaves to prevent them from breaking.
In Italy we have the example of maraschino and Chianti that started to be wrapped in straw just to lower the risk of bottle breakage.
The protection was also used for trips on horseback, as well as for protection from the sun's rays.
The name Germana, on the other hand, has a religious-cultural origin.
A nun of the same name, who lived near the Sanctuary of the Madonna della Misericordia in Caeté, began to fall into a trance and to reveal the future with mystical visions.
These capacities of seer and his healing power attracted thousands of people on pilgrimage to the place.
The nun prepared the drugs using the distillate as a solvent for herbs and therefore was obliged to dedicate the cachaca to her.
ToquinhoThe most sold cachaca in France is Thoquino (tekbar.it), and here it creates interesting volumes thanks also to the spread on the premises of the classic caipirinha that always receives ample consensus resulting in an ever green.
The aguardiente has been imported into this country since 1989, and since 2014 it has been thanks to Tek Bar.
The distillery was founded in 1906 by Thomaz de Aquino, and its lucky symbol is the toucan, called Thoquino, the big orange beak bird that populates the tropical forests of South America.
The distillery is one of the few, on an industrial level, to also have the land properties where the sugar cane necessary for production grows.
prainaThe production, although it is industrial, maintains artisan characteristics, with the fermentation of the juice in about eight days, and the distillation with two passages in column alembic stills with not too high plates to avoid impoverishing the distillate too much.
The company also offers a cachaca aged with the Thoquino brand, a super premium call Praianinha with a silk-screened blue bottle, distilled in small stills, following the new trend of the more fragrant and fragrant “artisanal” of raw material, and a pair of “ready to drink” among which the classic Batida de Coco stands out, which was so successful in the 80s in Italy.
Another premium, with a great job at the pack is Capucana, (compagniadeicaraibi.com) literally "House of sugar cane".
The reason is related to the fact that the production area is characterized by the excellent micro climate that allows the growth of as many as 25 different biotypes of sugar cane, which is very rare.
CapuCana-cachacaThe company selects and ferments selectively only 9 of them, in order to obtain an absolutely balanced product.
In fact, like any vegetable sugar cane also has different characteristics of sweetness, acidity and aromas.
The bottle plays on transparencies and definitely elegant beige serigraphy, with the cap that can also become the handle for a caipirinha pestle.
The brandy is produced in Piracaciba in the heart of the San Paolo region, with small discontinuous stills.
A real "artisanal" scented with juice, candied orange notes and candy floss, but with a premium dress.
magnificent aaaA very interesting cachaca whose name is a clear omen of what you will find in the glass is the Magnificent (compagniadeicaraibi.com) produced in a farm located in the enchanting mountains surrounding Rio de Janeiro.
His master distiller is Joao Luiz Coutinho de Farla who had as his objective the production of a distillate that could make him forget the excessively commercial past of the product made of aguardiente without perfumes.
Distilled from pure juice in small capacity copper stills, it releases excellent primary aromas even in versions aged in oak barrels.
canaioThe hints of wood in fact are not invasive and serve only to smooth the profile which remains persuasive, so much so as to think only of its smooth drink.
Another product of great finesse Canario (compagniadeicaraibi.com) also produced in and around Rio de Janeiro, in the green forests that surround it. Here the nature is luxuriant and unspoiled and the sugar cane fields are in cohabitation with the jungle.
The distillery unlike other companies that work the fermented wine with a single discontinuous cycle, a method used in almost all the primordial distillations, including grappa, prefers to make a second pass.
This distillation, typical of cognac, and of some rums, allows a greater fineness of the final result which translates into crystalline scents of raw material, candied citrus peel and cotton candy.
Sao Miguel it is a cachaca that has its roots in Brazilian history, and is one of the oldest companies on the scene.
cachaca-sao-miguel-classicThis despite its foundation dates back only to 2010, but it is, as often happens in the recent history of a revival, linked to the initiative of an entrepreneur who decides to revive a decayed historic brand.
Haroldo Carneiro da Silva, the current owner, has among his ancestors one of the founders of the city of Rio, who decides to open a sugar factory and then a distillery for treating molasses and processing residues of the cane.
After a series of vicissitudes, passing through the revolt against Portuguese colonialism in 1661, we arrive at 1808 when the sale of Brazilian sugar takes on new strength and Quissama, the location of the distillery, lives its maximum splendor with seven sugar mills.
Manuel da Silva Ram founded one of these, the Sao Miguel, in 1858.
In 1877 they merge to form Engenho Central Quissama.
cachaca-02In 2002 due to the crisis, it closes, to reopen in 2010 under the guidance of Haroldo Carneiro da Silva, which restructures abandoned buildings, whose beautiful photos are on the company website, and returns to production with modern methods and style, on the new trend super premium cachaca. The symbol adopted for distillery is not by chance a phoenix, the mythical bird that rises from its ashes. The product won two medals at the international competition in Brussels in 2013 and 2014.
In 2015 the brand was changed, returning to production with the Seven Mills, the seven mills to remember the past glories of Quissama and its seven sugar mills, with the launch of the Imperiale, an aged cachaca to celebrate the 450th anniversary of the foundation of Rio.
The range is then completed with a classic white one, and three aged ones, Carvalho, Cerejeira, and Balsamo respectively in barrels of American oak, cherry and aromatic Brazilian wood with a spicy scent. The latter, due to its originality, is the most interesting on the palate, ideal to accompany grilled meat dishes.