Light brown cachaça distilled from fermented fresh sugar cane juice. A blend of spirits aged an average of 16 years..

This spirit is produced from 'melado,' fresh sugar juice which has been pasturized/reduced. The melado is then diluted with water to 16% sugar and then fermented with yeast for up to 18 hours before being distilled in a copper pot still. The fresh distillate is then aged in 10,000 liter barrels made from Aririba and Grapea Brasilian wood.