Arturo Michaud
3.3
While the producer's website offers no details, the label provides insight. This cachaça originated from a craft brewery in Maceió, Alagoas. The distillate was initially aged for 24 months in Brazilian wood barrels (Jequitibá Rosa, Bálsamo, and Umburana), followed by an additional 36 months in oak barrels that previously held the producer's wild yeast beers (hence the cachaça's name). Only 500 bottles were produced. Tasting notes: amber color, woody notes, vanilla, caramel, noticeable sweetness, but very alcoholic.
