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São Paulo, Brazil
Branca is Yaguara’s classic small batch white cachaça. After distillation, it is rested for 8 months in stainless steel vats, where it maintains its light colour and develops a round, complex flavour.
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The classic! To make a perfect caipirinha, crush a chopped lime (or fruit of your choice) with two teaspoons of caster sugar in a lowball glass. Add cubed ice, pour over 50ml of Yaguara Branca, and stir with a spoon. Enjoy on a sunny day, daydreaming about Ipanema.Back to shop
When you smell Yaguara Branca, your nose will be met with an array of fresh, herby, sugarcane aromas.
When you taste Yaguara Branca, you’ll experience a smooth, medium persistence, with a dry start and a sweet finish, with herbal notes and a taste of the sugarcane.
Pablo Meneghal is the first of the Meneghal family to produce cachaça, first arriving in Santos in 1888 to try his hand as a sugarcane farmer. Sugarcane has been grown in Brazil for centuries. After being settled by Portuguese explorers in 1500, the first sugarcane was planted in 1502. Cachaça production began in 1532 with the creation of the first copper still. Legend has it that Sir Francis Drake, or “El Drago” as the Brazilians call him, was the inventor of the famous caipirinha cocktail in 1546. Cachaça accompanied the Brazilians throughout their quest for freedom from the Portuguese, and is still the national drink today.
Branca is Yaguara’s classic small-batch white cachaça. They use fresh pressed local sugarcane and locally-sourced yeast in the harvesting and fermentation processes. Branca is distilled in small batches in a copper still and the heart of the distillation retained. After distillation, Branca is rested for 8 months in stainless steel vats, allowing the young cachaça to breathe.
To ensure an intensely pure end product, Branca is filtered three times after distillation. After being diluted with deionised water from an artisanal well, Branca goes through a carbon filter, followed by a cellulose filter to remove any carbon traces. The final filter is unique to Yaguara - a sub-zero filter. Branca is taken to sub-zero temperatures in 5000L tanks so that any impurities freeze and drop to the bottom of the tank, where they can be easily removed. Thanks to this method, the purity of Yaguara cachaças is unrivalled.
After Pablo Meneghal started in the late 1800s as a sugarcane farmer, there has been a long line of cachaça producers in the Meneghal family. Pablo’s great-great-grandson, Thyrnos, is the latest of the Meneghal family to distill small-batch cachaça. In 2013, he called upon the late Erwin Weimann to help create Yaguara. Erwin’s 40 years of experience in chemistry and his expertise in blending proved to be the perfect foil for the Meneghal family’s artisanal cachaça distillations. The result is a refined, modern, refined and ultra-stylish blend.More on the Brand
The Meneghal Family