After showcasing Cachaça lately, it makes sense to look at one that has only recently come out onto the market, and is going down a storm with the organic lovers. I give to you Abelha.
Abelha Cachaça comes from Rio de Contas within Bahia in northern Brazil where small-holding farmers grow 100% organic sugar cane. The cane is processed within 24 hours of being cut and is then fermented. The yeast used in the fermentation process is found growing naturally on the green sugar cane so there is no need for lab-selected or single strain yeasts as per usual. From here, they distill the cachaça in small batches within traditional copper stills, and keep only a small fraction (the heart or coraçao) to be rested or aged.
The result is two varieties, Silver and Gold. The Silver is a white, or rested cachaça, whilst the Gold is aged for 3 years in small 250L garapeira wooden barrels.
I’ve had the chance to sample both within their range, so below, I give to you my tasting notes –
Abelha Silver – 39%
Fresh, strong flavour of raw sugar and green fruit on the nose but a lighter experience on the palate. Soft fruit that slowly develops into a warming burst of sugar cane and finishes with a slight dryness.
Abelha Gold – 38%
Plenty of rich honey on the nose offering a sweet experience. Thin upon the palate, with the honey notes coming through slowly over a long finish. Slight fruit and cane sugar mix to the ending too.
Abelha is great sipped on its own or over ice or as part of a Caipirinha. Of course, there are other ways to enjoy –
40 ml Cachaça Abelha Silver
20 ml Cointreau
20 ml Lemon Juice
15 ml Simple Syrup
Flesh of half a passionfruit
Half an egg white
Dry shake (no ice) all ingredients (to add froth), then add ice and re-shake. Fine strain into a coupette, and garnish with the other half of the passionfruit.
A great cocktail and one to challenge your local bartender with if you ever see it on his back-bar. Of course, you can always make one at home!
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