This unaged style of Cachaça is produced in Paraty, near Rio de Janeiro, in an engenho that has been in the same family since 1803, where hand-harvested, unburned sugarcane is distilled in n copper stills, heated directly by fire. Santo Grau Paraty is aged for a very short time in peanut wood, which only adds texture, rather than aroma or colour to the spirit.
