The cachaça is aged for up to six months in brandy cured casks from France, polishing the spirit without altering the fruity cane nose. After aging, the cachaça is ready for assembly. Master Distiller Gilles Merlet and Carlos Eduardo Oliveira combine the various batches to build a complex flavor in terms of sensory attributes.
The cachaça is aged for up to six months in brandy cured casks from France, polishing the spirit without altering the fruity cane nose. After aging, the cachaça is ready for assembly. Master Distiller Gilles Merlet and Carlos Eduardo Oliveira combine the various batches to build a complex flavor in terms of sensory attributes.
