Tellura Prata. Tellura is a recent addition to the Cachaca producing family in Brasil. Formed in 2015 Tellura with the aim to produce quality, handmade and sustainable Cachaca.
Cachaca has been produced at Abadia Farm, Campos dos Gotacazes in the north of the state of Rio de Janeiro for over 100 years. Tellingly Tellura is located strategically just 48km to Port do Acu so it is already, geared to export outside of Brasil. Read more to see the fatrumpirate rating
Cachaca Santa Terezinha has been produced in Marechal Floriano, Espirito Santo since 1943. It is a young white Cachaca with minimal ageing. The brand work with Brasillian artists to create their distinctive labelling and packaging.
It is aged in Cerejeira casks, for 6 months. Cerejeira is a wood Native to Brasil. Which gives the Cachaca its distinictive character.To produce Santa Terezinha a 50/50 mix of boiled sugar-cane “broth” and cold broth is fermented for 4 to 5 days with toasted bagasse and a handful of corn-flour. Whilst this broth is fermenting a fire is set up in the same room where orange or tangerine leaves are burned. Read more to see the fatrumpirate rating
Cachaca Fuzue Amendoim. I recently attended the UK Cachaca Festivals in Manchester. At the event I discovered a number of Cachaca’s that I had previously never seen nor heard of. Despite being the national spirit of Brasil, Cachaca has struggle to gain interest outside of its home country. Read more to see the fatrumpirate rating