Cachaça is still relatively unknown outside Brazil. It is best known for its use in cocktails - especially caipirinha - but cachaça is currently the third most consumed liquor in the world. Nearly all consumption (99%) takes place in Brazil but we feel that now is the time to introduce it to a wider audience.
Why do we mature cachaça in wooden barrels? Because this changes the chemical composition of the cachaça, which enhances the taste and quality. The cachaça becomes softer and rounder, and take on the flavor of the wood. About 60% of the taste comes from the wood!
Fun fact: Pasteur (1822-1890) was the first to discover that wood could affect the taste of alcohol. In addition to milk, that old scientist also enjoyed a drink or two.