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Region: Paraiba, Brazil

Distillation: Cachaça Sao Paulo is produced using the artisanal method of distillation called "alambique." The Sao Paulo Distillery has been perfecting this traditional method since 1909. The cachaça is produced from sugarcane grown at the distillery. The sugarcane is harvested by hand and trimmed, leaving the heart of the stalk. It is then washed and pressed to extract the juice. The juice undergoes a filtration process to remove any impurities before undergoing spontaneous fermentation using indigenous yeasts. The alambique method, unlike industrial methods of producing cachaça, is all natural, using no chemical additives to speed up the fermentation process. Fermentation takes approximately 24 hours to complete. The cachaça is distilled in copper pot stills, which preserve the aroma and taste of the sugarcane.

Aging: After distillation the cachaca is aged in wooden barrels for a minimum of four months. 

Tasting Notes: A complex and interesting cachaça, look for a funky, bright tropical fruit aroma and rounded, bold lychee and creamy banana flavors topped with caramelized sugar and ginger spice.

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