Last week I wrote about the Cedilla – and excellent acai liqueur from the house of Leblon and now itÂ´s time to present their new aged cachaÃ§aÂ as well -Â MaisonÂ Leblon ReservaÂ Especial -Â a special limited aged cachaÃ§a that were recently introduced in Brazil.
Leblon CachaÃ§a recently won the best cachaÃ§a and double gold award at the 2012Â San Francisco Global Spirits CompetitionÂ with their Leblon cachaÃ§aÂ and the new Reserva Especial.
CachaÃ§a has a more earthy taste compared to the more “grassy” rhum agricole – and both are delicious – I really enjoy mixing with them. The aged cachaÃ§aÂ is more mellow than the white unaged andÂ Leblon Reserva is aged inÂ new Limousin French oakÂ for two years and then blended by Gilles Merlet. Like Leblon, it is single batch distilled in alambique potstills.
It has a complex smooth taste with notes of honey, sugarcane and something woody/nutty with a slight and pleasant “buttery” aftertaste. The nose is sweet and reminds me of sugar, earth and dulce de leche.
The bottle is strikingly elegant with a thin slender shape and engraved handwriting on the glass and itÂ contains 375 ml and is 42% ABV.
I found this interesting drink to try:
SÃ£o ConradoÂ created byÂ Canvas bar team, Brisbane
1.5 ozÂ Leblon CachaÃ§a
.75 oz fresh lemon juice
1.0 oz fresh pineapple juice
1.0 ozÂ spiced pineapple syrup
.25 oz dark rum to float
Mint sprig to garnish
In a Cocktail shaker, combine all ingredients except the rum and mint with ice, and shake vigorously. Strain into a large rocks glass fill with cubed ice, then add a ‘cap’ of crushed ice. Float dark rum on the surface of the drink, and garnish with a mint sprig.
As for spiced pineapple syrup – it`s not stated in the recipe what spices used in the syrup but since cinnamon goes well with pineapple i added some cinnamon to the batch.
So you make a simple syrup (1.1 water plus sugar) and add a few pineapple chunks, 2 crushed (ceylon) cinnamon sticks and boil up lightly and then set to cool for a couple hours for flavors to marry.
This cocktail was nice and a bit on the sour side, quite complex too – agedÂ cachaÃ§a meets spiced pineapple syrup!
I never drink just one cocktail so after theÂ SÃ£o Conrado I made a drink I call Leblon Beach:
2 ozÂ Leblon Reserva
0.75 oz fresh lime juice
5-6 pineapple chunks
0.25 ozÂ sugarcane syrup
0.25 oz liquid honey
Muddle pineapple chunks and honey, add the rest of ingredients and shake with ice. Strain into a chilled cocktail coupe and garnish with a raw-sugar rim, pineapple slice and cherry – or if you want it to look like it does in the picture – aÂ dried pineapple slice and cherry.
And that is very simple to make, I just sliced out a piece of the pineapple very very thin and placed it in the oven at 225 F ( 110 C)Â to dry for about 15-20 min or until the edges became partly browned.
This cocktail was very nice and refreshing due to the earthiness of the cachaÃ§aÂ and the freshness of lime and pineapple.
MaisonÂ Leblon ReservaÂ Especial is currently available only in Brazil, and will be introduced shortly in limited editions to select markets outside of Brazil.
So keep an eye out for it.