Aged 2 years in Amburana(*)barrels at least for two years.
The process uses natural fermentation;
From Minas Gerais, considered the best cachaça producer.
The whole process of the farm is sustainable, taking advantage of the renewable resources. In the case of the production of cachaça, nothing is lost - the leaves of sugar cane feed the animals, the cachaça is made from its juice. What is left over goes back to nature in the form of organic fertilizer.
*Amburana is a native brazilian wood, features intense color and a strong and characteristic bouquet, with notes of vanilla and slightly sweet flavor.