We are now here at Mapa da Cachaça´s head quarters in São Paulo I am now going to present a new project that we´re working on called: "Mapa da Cachaça´s Lab" After almost two years on the road traveling from north to south of Brazil one question got us very curious which is to know more about the woods used to age cachaça. Cachaça is the only distillate that ages in different kind of wood instead of oak Cognac, rum whisky or any other distillate you only aged in American or European oak barrels there is nothing else The ideia is to put cachaça in eight different kinds of wood barrels we have bálsamo, amburana, jequitibá, European oak, American Oak, ariribá eucalyptus, eucalyptus with ariribá and castanheira Every 15 days we will collect some samples of each barrel and conduct sensorials and physicochemical analysis This is very meaningful for mixology because it shows how versatile cachaça can be We need more reasearch, more debate and more people talking abou cachaça so the whole world could the potencial that we have here. We must discovery the characteristics brought with every different kinds of woods.
Evey aroma and every palate. I always get surprised with these experiences. It is very stimulating The cool abou this process is that we are working with a simple cachaça from the same crop When we participate in some tasting events we always prove different kinds of woods but also different cachaça´s labels and each label has its own process which brings new factors and differences that we don´t want in this process so when we use the same cachaça in each barrel we can investigate with more precision what elements each barrel brings to the distillate What we are starting today is very important and I think is fantastic and that´s the kind of reasearch we need to do In the spirtis world we are starting something new and pioneer Not everybody knows that cachaça can be aged to start with So showing the variety of woods used to aged it is a new way to present the real cachaça And transform this in something so serious that in a few years when someone is called: "Cachaceiro" that person can be proud of that.
