Product of: Brazil

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Cabana is fermented from the first pressing of purpose grown, hand cut sugar cane from the Sao Paolo area. It is double distilled in copper pot stills before being aged for nine months in large vats made from Brazilian Jequitibá wood. It is packaged in a modern cylindrical screen printed bottle.

Like many spirits brands, Cabana Cachaça is the result of one man’s entrepreneurial ambitions. Matti C. Anttila was an investment banker for JP Morgan in New York whose frequent business travels to Brazil led him to realise that although cachaça was the third largest spirit in the world, little was consumed outside of its native country. Matti convinced his friends Nick Barquin and Priscilla Bittencourt that he was onto something and in June 2006 the three business partners launched Cabana, their own brand of high-end cachaça in the U.S. market.

Review and Tasting

Sampled on 08/11/2010

Appearance:

Transparent and clear.

Aroma:

A sweet nose with icing sugar and hints of the yeasty Christmas cake beneath.

Taste:

The slightly sweet palate has an oily mouth feel with faint oak, hints of celery/lemon grass with herbal overtones.

Aftertaste:

Turns slightly bitter with salt and white pepper. Not at all typical of cachaça.