With the practice of aging cachaça in barrels, the sensory characteristics of the drink increase by up to 65%

The process of transporting and preserving alcoholic beverages in wooden barrels has been going on for over two thousand years. In the beginning it was just a way to store and move large quantities of wine. Over time, it was discovered that this type of storage added flavor to fermented beverages such as wine and, later, to many types of spirits such as cachaça. With this practice, the sensory characteristics of the drink increase by up to 65%. If pure cachaça is already quite appreciated and consumed, after passing through barrels it gains a new identity and value.

“Nowadays, artisanal cachaças that are commercialized usually stay for at least one year in stainless steel tanks, since this method contributes to the oxidation of some compounds, in addition to being a storage container  where it rests and brings out some sensory characteristics”, explains  Evandro Weber , director of  Weber Haus . However, if the producer’s goal is to change the color and flavor of the drink, it is necessary to go through the aging process.

“We leave all the liquid for a year in a maximum 700-liter barrel“ says Weber. The result of aging depends on some issues such as drink quality, alcohol content, environmental storage conditions and the capacity of the barrel. For a cachaça to be classified as silver, gold, premium, extra-premium or special reserve, it is necessary to take into account the maturation time in barrels and wooden vats.

It is in the maturation process that alcohol removes compounds from the wood, and the oxygen present in the porosities of the barrel influences the formation of aldehydes and acids that alter the drink. Today there are several wooden barrels used in the aging of cachaça, each of which has different characteristics. Weber Haus uses seven different types of wood, and the result is numerous types of blends:

– Amburana

Very popular in Brazil, Amburana is a very fragrant wood, with aromas of blackcurrant, basil, mixed fruits, honey, molasses and rapadura. It also influences the color of the drink, leaving it with a yellowish or golden hue.

– Balm

Natural from Rio Grande do Sul, the aroma of this wood is more fruity and reminiscent of spices. When cachaça is aged in Balsam, it acquires a greenish color. The flavor, on the other hand, gains a drier aspect, with characteristics of cloves, chamomile, novalgina, cinnamon, anise, fennel, almond and citrus.

– French Oak

Cachaças aged in French oak are usually slightly tannic and sensorially have notes of nuts, almonds, vanilla, chocolate and tobacco.

– American Oak

Already cachaças aged in American oak are known for their very characteristic aroma: notes of coconut, vanilla, licorice, almond, honey and tobacco are present.

– Cabriúva

Natural from the south of Bahia to Rio Grande do Sul, when cachaça is aged for a long time in old cabriúva vats, it gains a golden color with greenish tones. The intense aroma brings notes of intense herbaceous aromas and roasted nuts.

– Cinnamon Sassafras

Brazilian Sassafras (Ocotea odorífera) is native from Santa Catarina to Bahia. When a cachaça is aged in this type of wood, it gains a brownish tone and a strong and very woody taste in addition to the aroma of mint, mint, pine, cardamom, camphor, cinnamon and pepper.

– Grapia

It can be found in several regions such as Amapá, Pará and Mato Grosso do Sul. Grapia is capable of reducing the alcoholic content of cachaça, resulting in a softer and woody drink. The aroma presents notes of pineapple, apricot jam, mango, cane herb and rapadura.

About Weber Haus

The history of the Weber family in Brazil begins in 1824, when they left the German city of Hunsrück to live in Lot 48 on the slopes of the Serra Gaúcha, now called Ivoti. Upon acquiring the land, the family started planting English potatoes. It was only in 1848, with the planting of sugar cane, that they began to produce cachaça for consumption. The distiller was built after a century and was formed only by a shed with an animal-drawn device. Currently,  Weber  Haus  already collects more than 100 awards and important certificates for the agribusiness.

Learn more at  www.weberhaus.com.br