LICOR FINO DE CACHAÇA PROSA MINEIRA

During the colonization period, cachaça was a drink consumed to relax or help alleviate the harsh cold in the Santa Rita de Caldas region, in the south of Minas Gerais. It also served to liven up the circle of friends. At that time, the distillate was seen as a popular and extremely strong drink, but it was adopted as the region's favorite. After years of research and a rigorous selection of raw materials, always focusing on not losing its roots and preserving ancient traditions, Cachaça Prosa Mineira emerged in 2010, which brings sophistication and quality as sensory characteristics. No wonder she has been awarded 26 times. In the still, the entire cachaça manufacturing process is done by hand, with all the care and attention necessary to produce a quality distillate with a unique personality. Control of all variables is in the hands of the producer. Thus, when the consumer receives Cachaça Prosa Mineira, they are able to not only taste a quality drink, but feel the care taken throughout the entire process. When we talk about quality we are mainly referring to the right choice of the main raw material for cachaça: sugar cane. Therefore, the still has a nursery for seedlings and planting, as they believe that quality comes from birth. The sugarcane maturation process to obtain a brix standard (sugar content) ideal for fermentation, in addition to cultivation in favorable climatic and soil conditions, are factors that directly influence the final result of the cachaça. Most liqueurs are based on neutral alcohol, without notable sensory characteristics. However, so-called cachaça liqueurs are quite popular in Brazil. As the name suggests, these liqueurs have cachaça as the base distillate in the mix. Most are produced from the infusion of fruits and spices such as jabuticaba, orange, passion fruit, chocolate, coffee with cachaça. This example only has cachaça without fruit, vegetables or other ingredients in the composition. According to the regulatory instructions of MAPA (Ministry of Agriculture, Livestock and Supply of Brazil), liqueurs are classified as alcoholic beverages containing an alcohol content of 15% to 54% at twenty degrees Celsius, with a sugar percentage exceeding thirty grams per liter. Notes: Clear and milky color, on the edge of the glass, the tears are abundant, slow and spaced; sweet aroma, fruity jam, pleasant sweetness in the mouth, presence of cachaça as a base, integrated alcohol and medium-long finish. Source: Cachaçaria Nacional website & Mapa da Cachaça website.