ARTISANAL & SUSTAINABLE
Our production is fully sustainable and artisan, and everything that is produced is also consumed within the production cycle.
Totally organic, there is not a single drop of chemical fertilizers and pesticides in our sugarcane plantation. The entire sugarcane plantation is also handpicked, which guarantees a high quality of our cachaça.
FRESH FRESH FRESH
The sugar cane plantation is cut down only twice a year. After the cut, the sugar cane is already pressed and the juice is fed into the fermentation process.
The fermentation process takes 72 hours. During this period, the fresh juice of sugar cane begins to lose some sugar and gain alcohol. Only natural yeast is used.
ONLY THE HEART
The distillation process is carried out very carefully, so we only take the premium part of cachaca: the heart. But don't worry! What is not used is not lost. Since all production is sustainable, the alcohol that is not consumed is converted into fuel for the agricultural tractors.
A furnace is used to heat the distillation machine. But no tree is felled, we use the bagasse from the sugar cane.
Malandra rests in wooden barrels to reach maturity. While the Cariniana barrel gives our cachaça a Brazilian soul, the oak barrel gives a German touch.