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.
One of Playboy's favorites, this is a tough lady. A round, full flavor as a result of the 5 year maturing process in oak. Best served neat and at room temperature.
This 3 year old matured cachaça is a golden one, and was voted one of the best cachaça of Brazil. A sweet aroma of vanilla with hints of lightly toasted bread. Delicious on the rocks or at room temperature with some spicier dishes. Fantastic with cheese.
Playboy praises this as one of the best cachaça's. Sleek from 10 years of maturation, with a woody taste and hints of dried fruit. Best served neat at room temperature.