CACHAÇA SAMANAÚ PRATA

Cachaça Samanaú began production in 2004 when Vidalvo Dadá Costa accepted the challenge and set up 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, crucial for increasing sugarcane cultivation in that area. According to the producer, sugarcane from this region is unique due to its higher sucrose content, attributed to 4000 hours of annual sunlight and significant temperature variations between day and night. The still is awaiting organic cachaça certification, as no pesticides or chemical fertilizers are used in sugarcane cultivation. Cachaça Samanaú Prata is aged for 6 months in stainless steel tanks. Sensory Characteristics: Appearance: translucent, clear, limpid, and bright. Smell: very fine, intense, and persistent. Delicate floral notes, an herbal touch, vegetal notes. Taste: echoes the nose, but the alcohol is well-integrated. Derived from the organic production process. Balanced acidity and a distinctive flavor with agreeable sweetness. Overall Impression: intense and persistent, leaving a lingering taste of fine herbs, persistent floral traces, and notes of sugarcane sweetness. Pairing: Due to the subtle presence of herbal and vegetal notes, it is ideal for accompanying seafood, salads, and other light dishes. Source: Cachaças Brasileiras website.