Oak is the only non-native timber species used for aging cachaça. It does not grow in Brazil, but in the Northern hemisphere. The most common types of oak are the European and North American. Nevertheless, oak barrels are widely used to age cachaça. Import of new barrels, but also the reuse of old wine, whiskey or cognac barrels.
American oak gives the cachaça a golden color and a mild taste with a complex flavor profile, with characteristic aromas of vanilla and coconut.
European oak brings an amber color, intense flavors with hints of almond, toasted bread and tannins.