Spirit

Avuá Jequitibá Rosa Cachaça Rum

3R Aged Jequitiba Rosa is a distinctive Brazilian cachaça that embodies the craftsmanship of traditional spirit-making infused with a unique aging process. This spirit is carefully produced using the finest sugarcane sourced from the volcanic soils of the Carmo region in Rio de Janeiro. The artisanal methods employed in its creation highlight the region's heritage and the focus on preserving local botanical flavors. Aged for up to two years, this cachaça undergoes a transformation inside rare jequitibá rosa wood casks, contributing to its character and depth.

ABV

Introduction

Tasting Notes

3R Aged Jequitiba Rosa offers a refined sensory experience, showcasing a nuanced bouquet of light fruit, subtle floral notes, and the classically woody undertones of jequitibá rosa. The initial aromas present hints of fresh citrus and tropical fruits, balanced by a gentle sweetness reminiscent of ripe pineapple. On the palate, it reveals a sophisticated blend of flavors: the smoothness of the sugary cane cutting through the surface notes, complemented by the depth imparted by the jequitibá rosa wood. A silky mouthfeel combined with a warm finish lingers, accentuated by hints of vanilla and delicate spices, creating a sip that is both vibrant and complex.

History

The origins of 3R Aged Jequitiba Rosa date back to a passion for cachaça that stems from Brazil's rich cultural heritage. Known as the national spirit of Brazil, cachaça's history intertwines with the nation’s development and farming practices from colonial times. The use of jequitibá rosa wood, a material revered for its density and aromatic qualities, adds a regional twist that harks back to traditional Brazilian distillation methods. The jequitibá rosa trees, native to southeastern Brazil and revered for their sustainability, provide a distinct profile evolved over centuries, hence enhancing the cachaça's taste and authenticity within the craft spirit community.

Fabrication Process

The production of 3R Aged Jequitiba Rosa begins with meticulous sugarcane harvesting, where only the finest green canes are selected. The harvested cane is then pressed to extract the juice, which is immediately fermented using natural yeasts, ensuring that the flavor profile faithfully represents the terroir of the region. After fermentation, the resulting wash is distilled in traditional pot stills, allowing for a fuller expression of flavors. Following the distillation, the cachaça is transferred to large, custom-made jequitibá rosa casks for aging. This gentle aging process lasts up to two years, during which the spirit interacts with the wood, absorbing its compounds and softening in character before being bottled, thus finalizing its unique profile.