Yaguara Blanco Cachaça

Product of: Brazil

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Yaguara Cachaça is made by 5th generation cachaça makers from organically grown Java sugar cane which is harvested by hand. The cane is crushed to release its juice, known as 'garapa', on the same day it is cut. Cultivated local yeast strains are used to ferment the garapa which has around 16% sugar

Fermentation takes place in 1,500 litre tanks at 23 to 25°C and lasts 14 to 18 hours. This produces 'vinho' with around 12% alc./vol. which is then distilled in a 750 litre steam jacket heated copper pot still.

The heart of this distillation, around 80% of the run, is selected and rested in stainless steel tanks for a minimum of eight months with a small quantity instead aged in Carvalho oak for 5 to 6 years. The two spirits are blended to make Yaguara Cachaça. This blend is reduced from around 48% to bottling strength with water drawn from a 300 meter deep well before triple filtration, including carbon and chill-filtration.

The striking bottle is made from a single drop of molten glass with a wavy pattern designed by artist Brian Clarke who was inspired by the infamous Roberto Burle Marx's pattern found on the Copacabana beach promenade. The cobalt blue bottle is screen printed and finished by hand-dipping the neck into wax.

Review and Tasting

Sampled on 13/04/2015

Appearance:

Clear, very faint straw yellow tinge.

Aroma:

Fragrant sugar cane and dried grass with ripe pear skin and faint honeysuckle floral scents.

Taste:

Grassy with faint chamomile and lemongrass and faint cane sweetness balanced by peppery spirit spice.

Aftertaste:

Warming cracked black pepper spice with fading cane and grass flavours.

Overall:

Yaguara's flavour lives up to its impressive bottle with chamomile, lemongrass and slight cane sweetness.