Cachaça Vira Copos Carvalho

The owner, Mr. Desidério Castro Filho, hosts weekend gatherings for cachaça at his farm. During one such event, named Vira Copos, the concept for a cachaça to satisfy discerning palates emerged. The process begins with selecting sugarcane from Fazenda Vira Copos in Rio Manso – MG, following strict criteria for soil analysis, variety selection, and harvesting. The sugarcane is harvested manually, without burning, and undergoes rigorous selection and cleaning before being milled within 24 hours. The juice is strained and decanted to remove impurities, and the Brix level is adjusted before fermentation. Fermentation uses natural nutrients without chemical additives, ensuring a sustainable process. Distillation is performed in a copper still, using only the heart cut, discarding the heads and tails. It is then aged in jequitibá barrels, oak barrels, and stainless steel tanks for maturation and smoothness. Wood aging facilitates oxidation through gas exchange and chemical reactions involving secondary components, primarily ester formation. Filtration removes impurities for clarity and transparency. Cachaças Vira Copos adhere to a uniform production standard, meeting the PIQ (Identity and Quality Standard) for demanding tasters. The Ouro 670ml variety is aged in oak for one year, has 43% alcohol, and possesses a distinctive golden color, flavor, and aroma. From Cachaçaria Nacional.