14 Feb CACHAÇA: the secrets of its production (Part III)
The artisanal production of cachaça is carried out in copper stills so it develops intense aromas, pronounced flavors as well as finesse at the level of the taste palate.
While that produced at the industrial level is done in stainless steel stills or columns. However, its perceived quality is lower in taste.
Moreover, during the aging stage, the cachaça is stored in barrels made of wood other than oak. Indeed, its strong point lies in the use of domestic woods such as amburana, jequitibá, ipê, tapinhoã, balsam, etc. (I love those exotic-sounding words!). These are woods that are found in Brazil and thus give the cahaça more or less intense aromas and colors with complex organoleptic characteristics.
The different woods used are
- Madeira mahogany
- yellow ipe
- Jequitiba Rosa
- Paul Brazil
- Pereira (Acarirana)
- many others…