The two German founders, Roman and Jan, discovered the secret of traditionally handcrafted cachaça while spending a study abroad year in Brazil.
During this time they became friends with the owner of a small family farm that has been producing a top organic cachaça for decades. Its amazing taste comes from a very simple secret: sun, organic sugarcane and an old family recipe.
The sustainable, nature-friendly sugar cane cultivation and the renunciation of any additives give the Passarinho-Cachaça its floral pear-cinnamon flavor.
At home in Dresden, it is aged in Brazilian Jequitiba wooden barrels and is not comparable to its industrially produced colleagues.
Due to its smooth finish it is likely to be the best cachaca for a pure taste experience.
With Passarinho Cachaca, Jan and Roman support the reforestation of tropical rainforest destroyed by industrial sugarcane farms- They call it the "Drinking for sustainability principle".