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Serious improvement needed
This has notes of earthy dryness akin to a rhum agricole, but also has harsh gasoline notes that come through loud and clear neat. Mixed its palatable and does an okay job.
Wasn’t wowwed by it. Had it in caipirinhas and to be honest I absolutely smashed through the bottle though. If someone bought me a bottle I’d be happy. But plenty more to try before I’d buy that again
Its not drinkable. I can hardly discribe the burning smell and taste. Gasoline or clinical spiritus? In Germany Pitu is generally synonymous to Cachaca. Thus most of my friends didn't like Caipirinha until they drunk some at my place with Cachaca other then Pitu.
I’ve been told by a native that cachaca does get sipped in Brazil. Just not this one which apparently costs just a few bucks down there. Certainly nothing subtle about the taste of this. Didn’t hate it though.
Strong, but chemical cane juice character and little else to offer.
Nose is grassy, a bit rubbery but no spice or fruit that promises anything beyond a chemical bath that at least brought happy memories from experiencing darkroom work.
Unfortunately the palate and aftertaste is pretty much identical apart from a faint, grassy impression of cane juice. A caipirinha based on Pitù needs serious amounts of sugar before any flavours reminiscent of fruit or spice is revealed.
Granted this is the only cachaca I have had and personally I am still on the fence about whether I consider cachaca to even be rum (yes I understand that technically it is; I just don't personally think of it in the same way that I do all other rums). Regardless, if this is "rum", I suppose its perfectly fine for making caipirinhas but I can't think of really any other use for it. I tried it once straight and it tastes like someone fermented tropical fruits and then lit them on fire...inside my mouth. I briefly detected some interesting notes before I started coughing. Yet, as mentioned this works just fine for making caipirinhas, its just hard to review it as a "rum".
Made from freshly pressed sugar cane and it's rest in a wooden vat for several weeks before fermentation. Seems like it went through an organic fermentation before its actually fermented.
Vegetal and grassy in the glass with burnt tobacco and citrus notes of grapefruit peel.
It's dry and ashy/ smoky. Slightly green where manage to taste the raw alcohol, fresh basil and crushed pink peppercorn.
Peppery finishing with tobacco leafs and citrus peel.
Finishing wasn't up to expectation where it ended as soon as it's being consume and only left with ashy notes. Nevertheless, it's good product to mix in Caipirinha where its less leathery.
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