Simon Wicker
2.0
Despite its well-crafted label, this cachaça and its still operate clandestinely, lacking registration or authorization since 1989. The still and a producer's restaurant are situated in Sabará, Minas Gerais. The still operates under precarious conditions, and the production environment is neither hygienic nor healthy. Sensory analysis reveals a yellow color, sweet aromas, chlorinated water, a lack of sugarcane sweetness, medium-low acidity, and a medium-low finish. It appears the "head" and "tail" of the distillate were likely mixed to maximize production yield, and oak notes are present.
