The strategy employed by Avua to focus on aged cachaca has been receiving increased focus in the market. We are excited to see the strategy adopted by the export agency for cachaca in Brazil, IBRAC, as well as in this great article talking about the rise of sugarcane spirits.
Carlos Lima, executive director of the Brazilian Institute of Cachaça, cites “the use of an immense variety of types of wood typical of each of Brazil’s regions such as amburana, jequitibá, amendoim (purpleheart), balsam, ipê, freijó, eucalyptus, castanheira, in addition to several other varieties besides the standard oak.” In an email, he said he believes this range “enhances the enormously rich and differentiated flavors in cachaça.”
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