Cachaça Gaya Jequitiba is a bridge between Brazil and France. This bridge was built by the creators of Boteco restaurants in Paris. Cachaça is distilled at the Fazenda Agrimar in Itaverava, using cane from Minas Gerais. The cane is cut by hand, then the pure juice is fermented naturally. Distillation is done by hand, using small copper stills.
Once in France, the cachaça is transferred from stainless steel tanks to pink jequitiba casks, before being bottled unfiltered.
The founders of Gaya insist on the eco-responsibility of their spirits. Vinasse from the distillation process is spread on cane fields, where it is used as fertilizer, bagasse becomes fuel for the still, and for every barrel of jequitiba assembled, 10 trees are replanted.
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