Maison Leblon’s philosophy is that a great cachaça is made in the cane field first.
Just like a great French wine, LEBLON treats its cane with the utmost respect and care, ensuring that the final product represents everything that this fruit has to offer.
LEBLON’S dedicated team of cane cutters cuts each stalk by hand with a machete.
The fresh-cut sugar cane is quickly transported to the distillery, where whole stalks are pressed into fresh sugar cane juice, called caldo de cana.
Unlike other cachaça distilleries, which increase the force of their pressing to maximize juice yield, the Maison Leblon gently presses the cane to extract only the best-tasting sensorial qualities from the cane stalks.
Like the production of the eau-de-vie for cognac or Scotch whiskies, LEBLON’S alambique cachaça is made via the traditional batch method in copper potstills.
The cachaça rests in French oak casks previously used in France to age XO Cognac for up to six months, polishing the spirit without altering the fruity cane nose.
After aging, the cachaça is ready for assembly. Master Distiller Gilles Merlet and Carlos Eduardo Oliveira combine the various batches to build a complex flavor in terms of sensory attributes.
The Destilaria Maison Leblon is located in Patos de Minas, an agricultural town in the western highlands of Minas Gerais, the heart of sugar cane country and is a fully-integrated craft distillery exclusively owned by and producing only LEBLON Cachaça.
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