CACHAÇA ARBÓREA CARVALHO

The cachaça, produced at Fazenda São José in Pirapetinga, Minas Gerais, gets its name from the tall trees in the area. The creators aim for Arbórea to represent the region's identity while also innovating to attract those who don't typically drink cachaça, thus appealing to a younger demographic seeking new consumption methods like cocktails. They adhere to the highest quality standards in production and sustainability. Sugarcane bagasse is repurposed for the boiler and compost. The mill boasts high extraction capacity, and the fermentation room maintains sanitary conditions for healthy fermentation. The copper still removes unwanted odors and distills the cachaça through an entirely artisanal process. They avoid burning sugarcane and separate distillation into three parts: head (high alcohol), heart (where Arboreal cachaça is obtained), and tail (undesirable substances). Afterward, Arbórea cachaça is stored in stainless steel tanks for the white (silver) variety and oak, amburana, and maple barrels for the yellow (gold) variety, imparting a unique character. This controlled process yields a premium product, delightful both neat and as a cocktail base. Cachaça Arbórea Carvalho 700ml, aged for one year in oak vats with varying toasts, offers palate complexity with aromas of sherry, jam, and nuts, and a dry finish. With 39% alcohol, it pairs well with grilled foods like barbecue, aged cheeses, spicy dishes, richer cooked meats, and robust fish. It's also excellent in cocktails with amaros, passion fruit, or red fruits. Source: Cachaçaria Nacional.