{"id":868,"date":"2021-08-30T14:53:34","date_gmt":"2021-08-30T17:53:34","guid":{"rendered":"https:\/\/www.cepralli.com\/en\/?page_id=868"},"modified":"2022-09-19T16:08:14","modified_gmt":"2022-09-19T19:08:14","slug":"food-products-cachaca","status":"publish","type":"page","link":"https:\/\/www.cepralli.com\/en\/food-products-cachaca\/","title":{"rendered":"Food Products: Cacha\u00e7a"},"content":{"rendered":"\t\t
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FOOD PRODUCTS<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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CACHA\u00c7A<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The art of aging cacha\u00e7a in oak barrels and Brazilian woods, such as amburana.<\/strong><\/p>

The maturation of alcoholic beverages in wood is an art practiced for over 2 thousand years. At first, wooden containers served to transport and preserve the drink, but when it became clear that the containers could add differentiated and highly appreciated flavors to fermented and distilled, the practice became common in the process of producing alcoholic beverages.<\/p>

Through it, it is possible to further increase the perception of aromas and flavors of the cacha\u00e7a, representing in many cases more than 65% of its sensory characteristics. A distillate that is already much appreciated in its pure version, without wood, can gain economic and sensory value after passing through barrels or vats. After distillation, it is not mandatory, but cacha\u00e7a can mature in stainless steel tanks or, according to the rules, be stored or aged in wooden barrels.<\/p>

AMBURANA<\/strong><\/p>

it is a Brazilian tree popularly known as cumaru-do-cear\u00e1, cumaru-das-caatingas, imburana-de-cheiro, umburana e cerejeira. It is known for its medicinal value. The wood of these trees is considered noble and is widely used in the production of fine furniture and also used in the manufacture of barrels for the aging of beverages.<\/p>

Originated in Juazeiro do norte. According to the popular tradition of the North and Northeast of Brazil, it is a balsamic aromatic plant.<\/p>

Sensory description:<\/strong> Golden or crystalline amber color in low volume vats (200 liters), after one year. In a large vat, it is pale yellow in color. Aromas and flavors of vanilla, cloves, cinnamon and other spices, depending on the volume, time of maturation and whether or not the barrel passed through toast.<\/p>

EUROPEAN OAK<\/strong><\/p>

There are more than 600 species of this tree or shrub. The genus is native to the northern hemisphere and includes both deciduous and perennial species that range from high latitudes to tropical Asia and America.<\/p>

In general, deciduous species are distributed more to the north and those of persistent leaf to the south. The wood is hard and malleable at the same time, being highly appreciated in carpentry.<\/p>

The invention of the wooden barrel was the work of the Gauls, a Celtic people who inhabited the territory of the present day in France.<\/p>

It had in its favor the fact of being very hard, resistant, durable, malleable and impermeable, presenting countless advantages in relation to other woods. <\/p>

Sensory description: Colors ranging from pale yellow to mahogany and more subtle and temperate aromas, reminiscent of almond, and sweet, contributing to texture and astringency. European oak is the wood most used in the aging of cacha\u00e7a.<\/h3>