Cachaça has been made in Brazil since 1543 when the process was developed by a Swiss immigrant, Erasmus Scheltz, at one of the first sugar cane mills in Sao Paulo. Cachaça has exploded in the world market in the last decade thanks to the cocktail “caipirinha.”
Pirassununga Cachaça 21 is made from the juice of the unrefined sugar cane. Before distillation, the juice is fermented for one week and is then triple distilled and bottled. The distillation process is such that the scent of sugar cane and inimitable Cachaca flavor is retained.
Awards: Silver medal – San Francisco Spirits Competition 2008
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