Brazils national spirit has been produced for around 500 years, and is a type of rum, also referred to in its native land as Aguardente de Cana. As it is distilled from the fermented juice of the sugar cane (rather than the molasses that is a by-product of the sugar-making process), Cachaca is similar to the Martinique rhum agricole. Read More »
An excellent traditional cachaca from Velho Barreiro. Produced by double distilling sugar cane juice and then ageing in a large oak vat to enhance the complex vegetal flavours. Makes a delicious caipirinha by adding 5cl to 3 coffee spoons of refined sugar cane, a lime cut into either 4 or 8 pieces and crushed ice.
Cachaca 51 is an unaged white cachaça. Made from top quality cane varieties in Brazil's plantation heartland. It is the biggest selling brand of its type in the world (as of 2013), and indeed second best selling of all world spirits. This makes an excellent Caipirinha.
Cabana is a Brazilian cachaça distilled twice in copper potstills (rather than the normal single column-distillation) for extra purity and authentic sugarcane flavour. Cabana Cachaca is suitable for vegans.
Distilled in copper potstills from fresh-cut organically-grown sugarcane from the Bahia region of Brazil, Abelha is a cut above many firewater cachacas, boasting an extremely pure and pungent agricole character. Delightful in long coolers.
Translated as 'Crazy Lips', Boca Loca cachaça is a more akin to a good quality rhum agricole than some of the fire-water or bland neutral cachaças you see elsewhere (not here, of course). Smell that sugarcane!
A high quality artisinal Cachaça from Brazil, distilled at an Engenho (mill) near São Paulo using small copper pot stills. Only 10,000 litres are produced there each year. Made from sugar cane grown on their own estate, this is aged for 24 months in jequitibá rosa barrels.
The gold variant of Sagatiba, the first big Cachaça brand to hit the UK. Aged for at least 2 years in american white oak, it has some complex fruit flavours perfect for drinking neat or adding some spice to a cocktail.