"Engenho d'Ouro" loosely means "Golden Mill". As far as I'm concerned, they might as well have been spinning gold at this place. Pure distillation alchemy going on there.
This was my first experience with tasting the fermented cane juice. For those who haven't tried this, it has a lot of characteristics of vinho verde — light, crisp, and mildly effervescent. Then again, I'm willing to bet relatively few of my readers have tried vinho verde. Your loss. Twice. In one paragraph. (A new record for this site.)
In my explorations, one characteristic of some of my favorite cachaças has been the use of jequitibá rosa barrels during the aging process. Of course, that was the first offering from Engenho d'Ouro that I tried during my visit — and purchased. It is 90-proof worth of amazingness. I've hidden it in my special stash. Pressure sensors all around it. And dobermans.
They say if you love your work, it never feels like work. Engenho d'Ouro's Nourival Carneiro clearly enjoys what he does, as you can tell at the end of this video feature. (He also has a voice that could sell Corinthian leather, I swear.)