CACHAÇA SAMANAÚ OURO

Cachaça Samanaú began production in 2004 when Vidalvo Dadá Costa accepted the challenge and established an artisanal still at Sítio Samanaú, in Caicó, Rio Grande do Norte. However, it all started much earlier, in 1994, with the construction of the Passagem das Traíras Dam, which preserved the Seridó River, essential for increasing sugarcane cultivation in that region. According to the producer, sugarcane from this region is distinctive due to its higher sucrose content, resulting from 4000 hours of annual sunlight and significant temperature fluctuations between day and night. The still is awaiting organic cachaça certification, as no pesticides or chemical fertilizers are used in sugarcane cultivation. Cachaça Samanaú Ouro is aged for 6 months in cinnamon laurel barrels. Sensory Characteristics: Appearance: dense, clear, and bright. Smell: very fine, intense, and persistent. Delicate floral notes, subtle wood, almond, and spices, leaning towards cinnamon. Taste: soft, light, and fine. Resulting from the organic production process. Balanced acidity and a distinctive flavor with subtle sweetness. Overall Impression: intense and persistent, leaving a lingering taste of fine herbs, persistent floral traces, and notes of cinnamon and caramel. Pairing: Due to the light presence of caramel, almonds, and cinnamon, it is ideal for accompanying desserts: sweets, ice cream, cakes, and pies.