"Organic cachaça distillate aged in 53-gallon American oak bourbon barrels. The 2-3 year process takes place in the heat and humidity of the Atlantic Rainforest. The result? Banana bread, with notes of chocolate, cinnamon bark, and coffee...the cachaça's time spent in wood changes its spiciness from fresh red pepper to toasty black pepper." Tasting Notes
| Hours: |
| Mon-Sat | 10:00 am - 8:00 pm |
| Sun | 12:00 pm - 5:00 pm |
Open Friday, July 4th, 10:00a - 5:00p
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