Abelha Cachaa starts life in Bahia, Northern Brasil, where a collective of small-holding farmers grow sugar cane 100% organically on highland sandy soils its 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 cachaa in small batches in traditional copper stills, and keep only a small fraction (the heart or coraao) to be rested or aged.
Abelha Cachaa Gold is aged for 3 years in small 250L garapeira wooden barrels, during which time some undesirable elements can evaporate away, and the wood imparts a beautiful mellow tone to the cachaca. The result is the naturally full-flavoured, well-balanced cachaa to enjoy neat or mixed in cocktails.