Near Sao Jose da Barra in Brazil, the Nahor family estate uses eco-friendly and sustainable processes to cultivate sugarcane used in the production of Mae de Ouro Cachaca. The name, "mother of gold" in Portuguese, pays homage to a mythical figure who appears as a beautiful woman or ball of fire and shows where underground gold is hidden.
The sugar cane is harvested by hand and never burnt. Under the attentive eye of Gustavo Nahor, a master distiller, only the highest quality, sweetest cane makes it past a rigorous selection process. It is then immediately milled to extract the fresh juice. Fermentation is done through natural yeast and the mash is distilled in traditional copper-pot stills. The distillate is filtered three times before a minimum of one year of aging in white oak barrels. The estate's five-year, single-barrel Cachaca is aged without any intervention in charred, Bourbon barrels.