Leblon Cachaca is produced at Patos de Minas distillery, in the heart of Minas Gerais, Brazil (think sugar cane fields). Traditional approaches are combined with creative European winemaking techniques to create a Cachaca that is extra special. The sugar cane grows at an altitude of over 1,000 feet, where the lower atmospheric pressure and cooler temperatures results in canes that are incredibly sweet and flavorful. Once the sugar cane stalks have reached their peak of maturity, they are hand-harvested by expert farmers and lightly pressed in order to extract only the sweetest juices of the stalk. Gilles Merlet, Leblon's Master Distiller sends the extracted sugarcane juice to proprietary fermentation process that lasts 15 hours in order to produce a cachaca with bolder flavors. Following fermentation, the cachaca is single-distilled through a copper alambique still and then matured for up to six months in casks that were previously used to mature cognac. The cognac casks mellow the edges of the raw cachaca, and provide the complexity, body, and aroma. Leblon Cachaca earned the Double Gold Medal at the San Francisco World Spirits Competition in 2010, 2011, 2012 and 2013, where it was named the "Best Cachaca."In addition, the cachaca earned a score of 92 points from the Beverage Testing Institute.