Ypioca Prata Reserva 38° Cachaca

€ 37.00 / 70 cl

Cachaca is Brazil's answer to rum because, like rum, it is based on sugar cane, and in the case of Ypióca, all the sugar cane comes from its own plantations. Cachaca Ypióca Prata is stored for 2 years in Freijo casks, one of the 26 different types of wood used to age the cachaça in Brazil, giving the product a bright color. Approx. 4,000 people are employed to hand-braid only the bark, Carnauba straw, that decorates the bottle

Cachaça Ypioca is the fruit of 4 generations of distillers of the Telles family and that since 1846 Dario Telles de Menezes became the owner of the distillery. Ypioca has since been the largest producer of Cachaça plantation in Brazil! This Cachaça proudly displays a crystalline shade. A delightful freshness and delicacy of its aromas, Ypioca Prata has an aromatic profile that is drier than rum and will be your best ally to make your favorite Brazilian cocktails, Caïpirinha in mind!

Cachaça may only be produced in Brazil. Used in cocktails such as Caipirinha, it is the 4th best-selling beverage, after vodka, the Korean soju and whiskey, in the world with over 20 million sales annually. The secret of its success is most likely its subtle sweetness and pleasant aroma.

Food pairing

The basic ingredient of a lot of cocktails

Alcoholcontent

38 %vol

Caipirinha recipe

Caipirinha is the diminutive derived from the Brazilian word caipira. This is a Brazilian condescending term used to refer to unskilled (sometimes naive or even stupid) rural residents

Ingredients for one Caipirinha

50 ml cachaça

2 tsp sugar (preferably cane sugar or syrup)

2 limes

Plenty of ice cubes or crushed ice

Instructions:

Cut the limes in half, remove the white centre (to stop it being too bitter) and cut each piece in half again.

Gently mash the lime pulp, being careful not to put too much pressure on the skins.

Place the lime and sugar in a heavy bottomed rocks glass and gently muddle.

Add the cachaça and ice. Leave to stand for a minute or two to allow the coldness of the ice to really penetrate through