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Cachaça Prosa Mineira

A Prosa Mineira Branca

It is a liquor that can be consumed straight, and the flavorings softness conferred by distillation in copper stills. A slow distillation that guarantees the rum still greater prominence of higher alcohols, consequently a greater sensory enjoyment. It is a rum very suitable for fruit cocktails, perfectly harmonizing with an immense number of them around the world.

A Prosa Mineira Envelhecida

Through a process that enhances the quality, flavor and aroma of rum, each type of wooden barrel with different characteristics IRAM lend rum its features through the aging process, making the rum increasingly woody, aromatic and with more color intense as time goes by. Our aging is done in American oak barrels for 4 years ( Prosa Mineira Carvalho ), Amburana for 2 years ( Prosa Mineira Ouro ) and pink Jequitibá for 2 years
( Prosa Mineira Clássica ), these are the woods that IRAM give unique characteristics of our cachaça.

our
Cachaças

Drinks em Cachaça Envelhecida

Much is known about cocktails, especially fruit, made with white cachaça, which do not go through woods, just rest in stainless steel. The same can not be said about the woody cachaça. The explanation is simple. Cachaça uses over 30 timber for maturation. Each gives the drink a complexity of flavors. A different Harmonize these aged cachaça in woods with fruits and ingredients of whatever the country of origin is not the same tasks of the easiest. Mixed give the cachaças a more mellow taste. The most popular, such as the European or American oak, amburana, the balm, the Ipe, finally, the woods that usually give color to rum, are the most used in drinks. With aged in oak it is possible to make readings of classic Worldwild Bar, using the whisky (or whiskey) and still Cognac, due to the sensory likeness. Our tip is to go with the simplest way. If the ingredient or fruit for citrus source, look for the white cachaça. If the ingredients are less citrus, prefer the aged. The woody cachaças well accept spices such as cinnamon, anise, or brown sugar. But attention, coquetelaria there is a basic rule that must be respected: Try!

The possibilities are many, but the Prosa Mineira selected some that relate below:

Recipes

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