We consider our production cycle as the cycle of life, where everything begins with the germination and cultivation (sugarcane). With the development, the purity is extracted (grinding). Soon after, we stir and agigate life (fermentation). When we get mature, we distill wisdom (distillation). Over time, we need quality aging (aging). Finally, the cycle ends on a restart (bottling and shipping).
Learn about the production process of artisanal cachaça. A secular tradition, combined with modern production techniques.
To Germinate and Cultivate
The quality of cachaça production requires special care related to variety selection and cultivation of sugarcane. Therefore, all the sugarcane used in the production of our cachaça is grown exclusively at our farm.
The selected variety offers excellent sucrose levels by adapting to the climate and soil of the crop area in the city of Alterosa, State of Minas Gerais. This reduces, to a great extent, the use of fertilizers during the planting process and plant development.
During the sugarcane maturation period, which occurs in the first half of the year, we start up the technical measurements of sucrose indices to determine the beginning of the cutting period, which occurs only when the optimum ripeness of the plant is reached.
The cutting is performed manually and are not carried out fires that would bring undesirable and toxic residues. At this point, the ends of the sugarcane are eliminated, which also affect the quality of the final product.
Finally, the sugarcane is cleaned, to be removed any soil impurities from the surrounding environment, extracting a clearer and pure juice.
To Extract the Purity
For the extraction of a high quality juice (called garapa) , the sugarcane is crushed on a maximum period of 12 hours after the cut.
The mill has to be adjusted to extract an adequate level of juice, so that there is no over extraction or sub extration.
Immediately after crushing, there is a pre-cleaning stage, which are removed all the major impurities such as cane fibers.
Subsequently, the sugarcane juice is decanted. At this stage, it is removed any minor impurities that remain in the juice, as minor cane particles or any powder residue.
Then, the sugarcane juice is preheated to stimulate their subsequent fermentation.
This way, we get a fresh and clear cane juice, ideal for a healthy and high quality fermentation.
To Ferment the Life
In the fermentation tanks, together with the fresh sugarcane juice, we use selected yeast species in order to provide a natural and healthy fermentation process.
We use natural techniques (without chemicals) to activate the fermentative process and the standardization of the must, as slow addition of water by the side of the tanks, to correct the sucrose level of the sugarcane, not weakening or burdening the activity of the yeast and preventing the appearance of bacteria.
During the fermentation process, yeasts feed on the sucrose of the sugarcane, releasing carbon dioxide and ethanol.
This must is left standing under special conditions of temperature and oxygen on average for 24 hours until it reaches the correct pattern for the distillation,
At this stage, the juice is called "wine".
To Distill Wisdom
The alchemy of cachaça occurs in the distillation process. It is a process that requires technique, patience and mainly experience of the master distiller (alambiqueiro) to obtain a higher quality cachaça.
For that, we use a copper, small alembic, heated slowly in the furnace, which provides a better quality of cachaça due to the greater contact of the wine with the walls of the alembic. The quiet fire of the furnace (90°C) favors the formation of different flavors and aromas, not found in other production methods and, also, not loading undesirable substances to the siprit.
During the distillation process, the beginning (head) and the end (tail) of the spirit are strictly separated from the portion of excellence (heart). Both (beginning and end) contain alcohol levels and harmful substances that negatively affect the final quality of the product, being discarded.
However, for the production of our cachaça, we do not consider the "heart", we use only the portion that we call the "soul": the interior part of the heart.
During the process, we keep constantly measuring the alcohol content and temperatures of the spirit, distilled slowly for effective separation of the parts, bringing a high quality final product.
Getting Old with Quality
The new cachaça (freshly distilled) is white colored (colorless), with taste and aroma slightly more aggressive, but of excellent quality.
The aging process in wooden casks softens these features and adds new compounds that enhance its flavor and aroma, making its sensory profile more complex.
The aging cellar provides a favorable environment for the maturation of the spirit, leaving a more pleasant and refined profile. It is lowered to the ground and covered with clay tiles, contributing to an ideal relative humidity, lower temperatures and to reduce the evaporation loss.
There are numerous wood species available for aging cachaça, but we use only two woods in our cellar, being them noble types that brings excellent features for the spirit:
- Oak: imported wood that adds aroma, unique flavor and a golden color;
- Jequitibá-Rosa: Brazilian wood that softens the cachaça and retains its original color unchanged.
The standard of maturation or aging is calculated by the period of aging, the size and extraction levels of the casks. This way, we control the standard defined for each product, ensuring a unique identity maintained over time.
All casks are identified with the crop year in which the spirit was produced and the period in which it should be kept inside the cask until aging is finished.
To Restart with Excellence
Bottling and Shipping
Right after being removed from the aging casks, the batch of cachaça passes through a filtration process in order to remove any particles from the aging period.
This stage is very important because the excess or lack of filters may spoil the entire previous period of aging by removing positive characteristics acquired by years of aging.
After bottled and capped, the cachaça receives an external seal, so that the area of the lid has no contact with the environment, making it more hygienic and safe.
Finally, it is manually labeled and packed in boxes for transport.
It starts, at this point, a new product cycle, which leaves the factory and follows towards the consumers, who look not only for a cachaça, but for a different and unforgettable sensorial experience.