We are excited to share a feature in Maxim magazine discussing the innovative use of Brazilian woods by Avuá Cachaca.
"Avuá has employed amburana, also known as Brazilian teak, a wood prized for its oral and fragrant profile, alongside enticing baking spices such as cinnamon and cloves. Avuá has also used exotic woods like jequitibá rosa, with delicate fruity flavors, and tapinhoã, offering hints of honeycomb, caramel, and toasted coconut. Nevenglosky broke the scoop to Maxim that a forthcoming release, due out this summer, will be aged in bálsamo, which offers herbaceous notes, minerality, and citrus flavors."
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