I’m just back from hanging out at the fazenda (farm) in Brasil. We talked a lot about cane, yeast, fermentation, distillation (I talked in very bad Portuguese), tasted a lot of cachaça, and even managed to get a day’s surfing in too. So a great trip all round.
Seriously though, we’ve been discussing feedback from everyone here in the UK with our distillers and and trying to work out ways which we can make Abelha even better in the future.
We also have the first run out of an Abelha that’s been aged for 6 years in oak, which is absolutely delicious. More news to come on that, but in the meanwhile, here’s a few picture highlights of Bahia.