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Cabana is the only super-premium cachaça, Brasil’s national spirit, that is double-distilled in pot stills from hand cut sugarcane and then mellowed in Brasilian Jequitiba wood barrels for six months. The result is a cachaça refined from its natural vegetal and harsh taste to a smooth and versatile spirit.
Bottled at its source in Brasil, Cabana Cachaça is an artisanal cachaça that is central to the ultimate caipirinha.
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Sagatiba Pura Cachaca has a round, smooth entry that leads to a silky, dryish, medium body of powdered sugar, banana puree, banana leaf, coconut milk, mineral ore and white pepper flavors. This is clean and versatile enough for almost any cocktail application and retains the distinctive mineral character of a very fine cacacha.

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Leblon Cachaça is distilled at our own state-of-the-art distillery, Maison Leblon, in the fertile Minas Gerais region. Our approach to Cachaça is unique: Gilles Merlet, our master distiller, approaches the fermentation, distillation, and finishing of Cachaça like a fine wine. Using techniques from his native land of France, Gilles manages every detail of the creation – from the hand-selection of the cane and his proprietary fermentation approach, to the Alambique batch-distillation and light-casking, triple-filtering, and master-blending. Gilles rests the final distillate in XO Cognac casks from France, giving Leblon an extra-special touch. As a result, Leblon Cachaça has a delicate, fruity nose, combined with an ultra smooth finish.

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Pisco 100 is fast becoming the latest darling of the bar set. Pisco 100 is a versatile and exhilarating substitute for less exciting spirits in many of the world’s best loved aperitifs and cocktails. When you taste it you will understand why. It is especially rewarding to sip hand-crafted Pisco 100 straight as an aperitif or eau de vie and it is the perfect accompaniment to a fine imported cigar.

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“Once considered a “poor man’s drink” in the areas of South America where they did not grow sugarcane, and a favorite of Hemingway – probably because it was cheap. It had a brief flare of popularity in California during the Gold Rush as passing ships loaded up on it and took it to San Francisco. After that period, it became a curiosity in North America and rarely found. It is now enjoying a renaissance in cocktail circles as a versatile and interesting spirit."
-spiritsreview.com

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Cacacha is made from pure cane sugar and thus cannot be compared to rum, which is made from the leftovers of cane-sugar refining (molasses). Only the best, selected, sugar cane is employed in manufacturing Pitu to guarantee a consistent, high quality product.

Available for shipment or delivery in NY state only.