When it emerges from distillation, Novo Fogo’s Barrel-Aged Cachaça enters the ageing process that gives it its distinctive character. The barrels used to age it are 53 gallon American bourbon barrels, which have been taken apart, sanded, and re-toasted – toasting the wood breaks down the structure of the oak, which allows the liquid inside to penetrate more easily, and the toasting itself adds charred, caramel flavours to the final product. The heat and humidity of the Atlantic Rainforest also adds to this process, meaning that after two to three years of ageing, this cachaça emerges with a uniquely delicious flavour and aroma profile: banana bread, coffee, chocolate, cinnamon bark, and roasted black coffee all mingled together to create a superbly balanced aged cachaça.
