Avua Amburana Cachaca

Detailed Description

Named for trees that are indigenous to South America, Avuá Cachaça Amburana begins in the single-estate sugarcane fields of Fazenda da Quinta, a family-owned farm located about four hours north of Rio de Janeiro. The hand-cut sugarcane is ground with a waterwheel to extract the juice, which is fermented for less than 24 hours using airborne wild yeasts and distilled in an alembic copper pot still. The cachaça rests for up to two years in casks made from Amburana wood.

Avua Amburana Cachaca Tasting Notes

Nose: The unique nose offers baking spices like cardamom, anise and allspice, with subtle vegetal notes and a light, distinctive woodiness that is noticeably different than oak.

Palate: Nutmeg and hay are front and center on the herbaceous palate, with crème brûlée and citrus peel on the back end.

Finish: The finish is warm and earthy, with more anise, spice and wood notes.