Yaguara Cachaça is the result of five generations of family tradition and an ambition to create the world’s finest white cachaça.
CUT BY HAND and distilled in small 750L batches, Yaguara Cachaça is born of the latest distilling technology and over one hundred years of artisanal know-how.
A thoroughly modern spirit, it is crafted to place cachaça where it belongs, amongst the finest white spirits in the world and a perfect base for great cocktails, limited only by the skills of the bartender. It is the first blended white organic cachaça in the world.
All our products are:
Produced in the same Alambique pot still
Hand cut and pressed in within 24hours
Bottle designed by Brian Clarke
YAGUARA Branca – 40.5% abv
Yaguara Branca is our classic small batch white cachaça. Having taken the heart of the distillation process we rest the liquid in inox for 8 months to breathe. The result is a smooth rustic cachaça making it perfect for Brazil’s most famous cocktail the caipirinha.
Yaguara ORGANIC BLUE – 41.5% abv
The finest white cachaça in the world (at least we think so). Yaguara blended is an organic artisanal blend of 10 month rested cachaça and the Meneghel family recipe of aging it in European Oak barrels for 5 to 6 years. The result is an refined award winning liquid which aims to take cachaça into the wider cocktail world and push the boundaries of Brazils national spirit.
Yaguara Ouro – 42% abv
Yaguara’s first expression of aged cachaça. Ouro follows on our passion for exploring the new flavours and taste profiles that Brazilian woods can provide. Ouro is a blend of two native woods Cabreúva and Amburana together with American Oak. Lovely for sipping neat, but also an extremely funky liquid to play with in cocktails.
1532 / WE THINK OF Jorge de Erasmos as the birthplace of cachaça. Portuguese colonist Martim Alfonso du Sousa built the very first copper still there before going on to become the first Royal Governor of Brazil. Martim, we salute you.
1660 / NOBODY LIKES heavy taxation, especially when applied to their favourite tipple. The Sao Gonçalo revolt was the start of a period of unrest against the Portuguese crown which was to last for the next 160 years.
1822 / INDEPENDENCE at last. The Brasilian people toast their freedom by raising a glass of cachaça, and have done so ever since.
THE MENEGHEL FAMILY have produced small batch artisanal cachaça in Parana ever since they arrived in Brazil at the turn of the 20th century.
HEAVILY INVOLVED in the growing and farming of sugar cane, the raw material for cachaça, the Meneghel family first started making their own cachaça as a family hobby, but it was soon to become a passion, one that was handed down through the generations.
Inspired by the changing face of Brazil, the latest generation of the Meneghel’s wanted to create a cachaça that truly placed it on the world map.
A cachaça that paid homage to their family recipe, encapsulates everything that is magical and mysterious about Brazil, yet reflects the modern, vibrant country that it has now become.
This is how Yaguara Cachaça was born; a unique blend of the original Meneghel recipe and the finest organic white cachaça created with the latest technology and generations of artisanal know-how. This is what provides Yaguara with its own very distinct flavour and a smoother, more balanced finish.
NO LONGER merely the national spirit of Brazil, cachaça is increasingly found in the best bars of the world’s great cities.
From New York, to London to Paris to Tokyo, cachaça is slowly being discovered, and loved by drink connoisseurs around the world. Much of this growth is down to the global appeal of the national cocktail, the caipirinha.
But Yaguara Cachaça is leading the charge for a new range of cachaça based cocktails, from twists on old classics to new creations. This is the role for which Yaguara was designed, inspiring bartenders to try new combinations, to push the boundaries and develop the category to sit alongside vodka and gin, as one of the great white spirits of the world.
Erwin Weimann is one of the most respected authorities on cachaça in Brazil.
HAVING BEEN IN THE INDUSTRY for over 40 years and authored the international book ‘Cachaça: A Brazilian Drink’, Erwin has spent much of his life making specialist limited edition small batch cachaça’s to much acclaim.
But, this is the first time that Erwin has applied his knowledge to produce a cachaça to share with a wider audience. Our decision to create a blended cachaça is a reflection of Erwin’s firm belief that the future of cachaça lies in blending. The vast range of woods (25+) found within Brazil means that there’s amazing flexibility within cachaça to create numerous taste profiles. This places a huge test on the blenders skill to marry those flavours in one liquid – as Erwin has done here with Yaguara Cachaça.
harvesting and grinding
THERE ARE AT LEAST 78 main types of sugar canes in Brazil; The type used in the production of Yaguara Cachaça is one of the more popular types, called Java. Sugar cane takes a minimum of 6/7 months to grow fully in order to be harvested, the timing of which depends on the region. In the south, where the Yaguara distillery is based, the harvest lasts from June to December.
In the case of Yaguara Blended we only use USDA certified organic sugar cane. This process takes at least three years – including soil decontamination, preparation of composting, management of the planting process and finally obtaining licenses from government agencies. Only once this lengthy certification process is complete can the sugar cane be considered organic.
For producing cachaça the top and bottom of the cane are removed and only the center, the part with the most sugar and therefore the most juice, is retained for the grinding process. The removed top and bottom will then be recycled as a fuel for firing the furnace, creating a highly sustainable process.
THE SUGAR CANE is cut and ground on the very same day in the ‘tern’; a machine made of three cylinders that crushes the sugar canes to separate the juice, known as ‘garapa’ from the solid waste, known as ‘bagasse’.
The ‘garapa’ is sent immediately to the decanters while still fresh, where it is filtered from any remaining solids. All the ‘bagasse’ is then sent to the furnace to produce the heat required in the distillation process.
WE USE ONLY local yeast for fermentation, capturing 2-4 different sub types which grow on the bark / skin of the sugar cane within the local terroir. These are then brought back to the lab to be multiplied by Erwin.
This is by far the best yeast to use for the fermentation process, because when you select the yeast that lives in the same environment as the sugar cane there are much fewer contaminations, and as a result you will produce the very best alcohol. The yeast we use is Sacharomiciae cerevisiae.
THE ‘GARAPA’ produced from the grinding will usually already be at the correct sugar level to begin fermentation, about 16%, but we will first check this and occasionally add a little water if the mix is too concentrated.
The ‘garapa’ is then fed into our 1500L fermentation tanks where we add our yeast to start the fermentation process, transforming the natural sugar into alcohol. The fermentation takes place at room temperature, about 23/25 degrees Celsius and after about fourteen to eighteen hours fermentation the ‘garapa’ has turned into a wine or ‘vinho’ with no sugar and about 12% alcohol concentration.
After every fifth fermentation we remove the waste at the bottom of the fermentation tanks known as the ‘pé de cuba’ to maintain the quality of fermentation and therefore overall product quality. Like our other waste, the ‘pé de cuba’ is recycled, this time as animal feed.
” The distillation process begins when the ‘vinho’ arrives into the copper heat exchanger, where it is carefully pre-heated (ensuring it doesn’t boil), to about 70 degrees Celsius. We do this using heat that’s recycled from the previous distillation. “
FROM HERE it is fed into a traditional copper pot skill, called an ‘alambique’, with a capacity of 750L, where it will be distilled and transformed into alcohol, creating a single ‘batch’ of cachaça. The Yaguara ‘alambique’ is heated by an external jacket, a pipe filled with steam which coils around the pot and gently heats the copper skin of the still and with it the ‘vinho’, slowly boiling off the alcohol which has a lower boiling point than water. It is then passed into the condenser to be
HEAD + HEART + TAIL
The key, and art to pot still distillation is to capture only the ‘heart’ of the distillate and in so doing remove what is known as the head and tail or ‘cabeça’, leaving behind only alcohol of the purist quality. Our master blender, Erwin Weimann personally oversees and manages the entire process, but this is where all his skill and experience comes to the fore, to create a cachaça of remarkable purity and quality.
So what are the head, heart and tail?
The head is the first alcohol to be distilled, coming from those elements which have the lowest boiling point and an increased volatility. This usually accounts for about 8-10% of the total volume of spirit.
After the head, comes the ‘coração’, the heart of the distillation. This is the bit we’re interested in, accounting for about 80% of the total volume and rich in alcohol. This is what will be used to create Yaguara Cachaça.
Finally, the tail or ‘cauda’. This comes out at the highest boiling point and is about 12-15% of the total. The head and tail are combined and used as ethanol which is used extensively in Brazil as a fuel.
The true art of distillation is in knowing when to make what is known as the “cut”; the separation of the heart from the head and the tail.
The Yaguara Process
AFTER THE DISTILLATION
ONCE IT has cooled, we place the heart of the distillate to rest in stainless steel tanks for a minimum of eight months.
DILUTION, BLENDING & Ageing
TO CREATE YAGUARA CACHAÇA we first dilute the liquid with water drawn from our artesian well, 300 meters underground, which we de-ionize before use. This is done to reduce the alcohol level from 48% to bottling strength.
We then rest, blend or age the liquid in the variety of ways to create each of our Branca, Blended and Ouro products.
YAGUARA IS TRIPLE FILTERED to achieve the purest final liquid. The first is a carbon filter which is followed by a cellulose filter to remove any carbon from the previous filter.
The third filter is unique within cachaça to Yaguara – a sub-zero filter. The cachaça is taken to sub-zero temperatures in 5,000L tanks which causes any impurities left to drop to the bottom of the tank, where they freeze and can then be removed, leaving a much purer product.
Yaguara Cachaça is the only cachaça to use this
type of filtration.
” Our bottle was designed to reflect the essence of Brazil and the exceptional liquid within. “
WE USE A SINGLE DROP of molten glass to make each bottle, which is then checked for any imperfections before colouring and decoration. It is made with extra flint glass which renders it more transparent and cleaner than traditional glass. Our classic logo is then manually printed onto the bottle, and finished by hand-dipping the neck into wax. This seals the lid and ensures every bottle is unique and its contents remain in perfect condition.
The pattern, created by leading stain glass artist Brian Clarke, is inspired by the infamous Roberto Burle Marx’s pattern found on the Copacabana beach promenade, whilst the blue is drawn by the colors found on the walls of the family farm.
Finally, the form of the bottle is designed with the bartender in mind. The diameter is designed to nestle comfortably in the bartenders hand, with a long neck ideal for pouring, and we even emboss our pattern to create extra grip.