Abelha Cachaça starts life in Bahia, Northern Brasil, where a collective of small-holding farmers grow sugar cane 100% organically on highland sandy soils – it’s harder work, but gives better quality cane and a fuller taste. The cane is processed within 24 hours of being cut to ensure freshness, and then fermented. We get our yeast by culturing yeast found growing naturally on green sugar cane – we do not use lab-selected or single strain yeasts. From here, we distill the cachaça in small batches in traditional copper stills, and keep only a small fraction (the heart or coraçao) to be rested or aged. Cachaça is a Brasilian sugar cane distillate spirit. Cachaça differs from rum in that it is distilled directly from fermented sugar cane juice, whilst rum is distilled from fermented sugar cane molasses (syrup that is by-product of processing sugar cane into sugar). It is the 3rd most consumed spirit in the world, but only a tiny amount (1%) is exported out of Brasil.
Crystal clear in colour. The nose has appealing gluey, fermenting fruit, vegetal aromas. The fruity palate has of stone fruit, unripe pear and cactus juice. Vegetal, fruity notes last through to the peppery finish.