Hand-harvested sugar cane from nearby fields is pressed and the juice fermented for 20 to 24 hours. This is then distilled in an Alambique copper pot stills and the resulting distillate rested for up to six months in French oak ex-cognac casks. Batches are then blended and gently filtered prior to bottling.
Leblon is certified by the Instituto Mineiro de Agropecuária as an artisanal Cachaça de Alambique.
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