CACHAÇA BYLAARDT OURO 5 ANOS

The Van Den Bylaardt Family began crafting their initial oak-aged cachaça back in 1943. Now, three generations onward, Cachaça Bylaardt stands as a robust and vibrant company. Their product range spans spirits, liqueurs, and traditional artisanal oak-aged cachaça. Cachaça Ouro's makeup involves over 300 components, with water and ethanol constituting ninety-eight percent (98%). The remaining two percent (2%), known as secondary compounds, impart the drink's sensory qualities. Elements from the sugarcane stalk must undergo transformations through fermentation, distillation, and aging. During the three-to-six-month resting or maturation phase for gold cachaça, aldehydes, responsible for harsh nasal odors, oxidize. Cachaça aging involves interaction with the container's wood: evaporation, adsorption, or wood substance incorporation, alongside oxidation of released compounds. Further chemical, physical, and sensory changes occur: distillation components react, ethanol interacts with oxygen, aldehydes convert to phenolic acids, hemicellulose and cellulose breakdown yields phenolic acids, and phenolic esters form from alcohol and phenolic acid reactions, creating pleasant aromas. The drink also thickens, becomes oilier, and its color shifts based on wood type. Aged cachaça, when exposed to acid, can degrade hemicellulose and other pentoses into furfural. Microaeration during aging converts aldehydes to their respective acids, including those from the wood. If stored over a year, esterification with ethanol commences.