Nossa is unlike any spirit you’ve ever tasted. Single-estate, single distilled in copper, and aged for two years in new Amburana casks, Nossa is the perfect gateway to the wild world of cachaça.
Terroir
Nossa is a true single estate cachaça, with all cane grown on site at the Santo Antonio Ranch. The ranch lies in the rolling hills surrounding the Rio Para in Minas Gerais, with the terroir imbuing Nossa with herbal and savory notes that are typical of artisanal cachaças of Minas.
Terroir
Nossa is a true single estate cachaça, with all cane grown on site at the Santo Antonio Ranch. The ranch lies in the rolling hills surrounding the Rio Para in Minas Gerais, with the terroir imbuing Nossa with herbal and savory notes that are typical of artisanal cachaças of Minas.
Fermentation
After crushing, the fresh cane juice begins fermenting immediately. This is due to wild yeast present on the cane as well as pitched CA-11, a wine yeast variety local to Minas Gerais and commonly used for artisanal cachaça production. Fermentation lasts three days in open-top stainless steel tanks, then the cane wine is ready to be distilled.
Fermentation
After crushing, the fresh cane juice begins fermenting immediately. This is due wild yeast present on the cane as well as pitched CA-11, a wine yeast variety local to Minas Gerais and commonly used for artisanal cachaça production. Fermentation lasts three days in open-top stainless steel tanks, then the cane wine is ready to be distilled.
Distillation
Nossa is distilled in twin 1000-liter copper alambiques manufactured just a few hours away in Belo Horizonte. They are fired using a bagasse furnace and the cane wine is brought to 90 degrees C. It is distilled only once, a process that is typical for cachaça but uncommon for other spirits, which are usually double-distilled. After heads and tails are removed, the distillate is around 48% alcohol.
Distillation
Nossa is distilled in twin 1000-liter copper alambiques manufactured just a few hours away in Belo Horizonte. They are fired using a bagasse furnace and the cane wine is brought to 90 degrees C. It is distilled only once, a process that is typical for cachaça but uncommon for other spirits, which are usually double-distilled. After heads and tails are removed, the distillate is around 48% alcohol.
Aging
After distillation, the fresh cachaça is rested in large stainless steel tanks for at least six months, which mellows and balances its flavors. Then, Nossa Amburana is transferred to 700 liter first-use Amburana wood casks for two years. Amburana is a local species of wood, and lends a unique sweet and spicy flavor. First-use wood and small barrels give Nossa a much more pronounced Amburana flavor than other cachaças.
Aging
After distillation, the fresh cachaça is rested in large stainless steel tanks for at least six months, which mellows and balances its flavors. Then, Nossa Amburana is transferred to 700 liter first-use Amburana wood casks for two years. Amburana is a local species of wood, and lends a unique sweet and spicy flavor. First-use wood and small barrels give Nossa a much more pronounced Amburana flavor than other cachaças.
Bottling
Before bottling, Nossa is proofed down to 40% alcohol. No sugar, colors, or other additives are used, and Nossa is non-chill filtered, allowing the pure cachaça flavors to shine through. It is bottled by hand on-site.
Bottling
Before bottling, Nossa is proofed down to 40% alcohol. No sugar, colors, or other additives are used, and Nossa is non-chill filtered, allowing the pure cachaça flavors to shine through. It is bottled by hand on-site.
