New to the U.S. market, Cedilla is made by infusing cachaça with açai berries grown in the Amazon region. Intense, plummy color with a sweet grape-soda aroma and flavor balanced out by a tartness on the finish and a faint cinnamon note. It goes down easy straight up, but would also be good mixed with sparkling wine or gin—or possibly cachaça.
New to the U.S. market, Cedilla is made by infusing cachaça with açai berries grown in the Amazon region. Intense, plummy color with a sweet grape-soda aroma and flavor balanced out by a tartness on the finish and a faint cinnamon note. It goes down easy straight up, but would also be good mixed with sparkling wine or gin—or possibly cachaça.
New to the U.S. market, Cedilla is made by infusing cachaça with açai berries grown in the Amazon region. Intense, plummy color with a sweet grape-soda aroma and flavor balanced out by a tartness on the finish and a faint cinnamon note. It goes down easy straight up, but would also be good mixed with sparkling wine or gin—or possibly cachaça.
New to the U.S. market, Cedilla is made by infusing cachaça with açai berries grown in the Amazon region. Intense, plummy color with a sweet grape-soda aroma and flavor balanced out by a tartness on the finish and a faint cinnamon note. It goes down easy straight up, but would also be good mixed with sparkling wine or gin—or possibly cachaça.