Cachaça

On a mountain-biking (300 km in 3 days - we learned later on that it was intended as a 6 day ride) trip in the south of Brasil, in the state of Santa Catarina, we overnighted in the town of Luiz Alves, a municipality with about 9,000 residents and 25 cachaça distilleries. A solid ratio, and a fine place to kick off a hard day's riding..


My riding partner was not so keen on this liquor, but a glass at dinner changed his mind - smooth and delicious.


Spezia was recommended by the owner of the hotel we stayed in, and despite it being a sleepy Monday morning at 7... ok, 9, they rustled up someone other than the puppy to show us around. 1km down, 120km to cover today.


The cane fields surround the town, not so obvious amidst all the banana plantations, but nonetheless, locally grown. After the juice is pressed, it is collected in these large open fermentation vessels.


The only still on the property, but a hefty size.


Aging room for the young cachaça, aged 1-2 years and intended for mixed drinks.


The barrel room - oak barrels, most printed with the names of various Bourbon distilleries, but apparently not previously used. Didn't quite understand this. The room isn't exactly open to the elements, but it was very warm and humid.


Of course, alcohol to clean makes sense, but it didn't inspire much confidence.


Which was, of course, very, very wrong. DELICIOUS, 15 years old, smooth and textured, full of flavour, including a mild hint of vanilla, from the oak no doubt. Wow.


Interesting, informative tour, but we had a lot of cycling ahead of us this day, so really we had to push off, but wait, what's this? A tasting bar??


Well, you can guess what happened next. Only the lack of storage space prevented the strapping of barrels to the bikes - only a single bottle of that lovely 15 year old elixir. The light weaving along the dirt paths that morning suggest it was for the best.