Parati cachaça is made from freshly cut sugarcane (less than 24 hours between cutting and crushing). It is then fermented with natural indigenous yeasts. Distillation takes place in a small 19th-century copper still.
Part of the cachaça thus obtained is aged for several years in French oak and jequitiba barrels (an imposing tree from the Atlantic forest of southeastern Brazil), in a cellar surrounded by a variety of flora (eucalyptus, lemon, coffee and macadamia trees).
The cachaça bottled at the Brazilian estate is a blend of unaged and aged cachaça.
Nico's tasting notes
The nose immediately offers a snapshot of sugarcane juice, in the spirit of an eau-de-vie. It is at once vegetal, round and sweet. The fresh grassiness is balanced by citrus zest and the exoticism of mango and banana. The exotic fruitiness even extends to very ripe papaya, and a few delicate red fruits appear on closer inspection.
The nose softens with aeration, and the vegetal side melts into notes of honey.
This sweetness continues on the palate, with a silky attack. Then notes of cane and citrus develop subtly, accompanied by hints of pepper and clove. It's like an agricultural rum that's been "tamed".
The finish has the thickness and natural feel of honey, and finishes with a more rustic impression of cane juice.
"A natural, enticing eau-de-vie..."
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