Pirassununga 51 Cachaca

While rum is distilled from molasses, cachaca is distilled directly from the juice of the unrefined sugar cane. Prior to distillation, the juice ferments in a wood or copper container for three weeks and is then boiled down three times to a concentrate. Bright, intense, almost winey nose. There are aromas of lemon and banana as well as a bit of spice. The initial impression is of sweetness, but the lemon also comes through.