The Cachaça:

The Cachaça belongs to the noble family of brandies, the eau-de- vieou aquavit. It is a distillate based on sugar cane, yeast and water. The production takes place between May and October, during the harvest of the sugar cane. The process begins with the milling of the sugar cane, which leads to the juice. The juice gets added water and makes the must. Due to the yeast the fermentation of the must starts. After this process the distillation is done in copper barrels. The storing takes place in wooden barrels.
Let us simplify the explication of the process in the following steps: Harvest of the sugar cane, fermentation, distillation and storage.

Harvest of Sugar Cane:

The harvest begins when the sugar cane is ripe, this means on the peak of sweetness, but without, how it usually happens, burning the plant, to preserve all the qualities of the plant.


The sugar cane juice comes together with the natural fermentation of the sugar cane and rice powder without any addition of artificial substances. The process is controlled by measuring the content of the saccharose and the temperature of the must, which takes about 24 to 26 hours.
The part of the process has to take place with ongoing hygiene control to prevent the growing of bacteria and fungi, which could spoil the quality of the final product.


This is the final phase of the production of the cachaça. The fermented spirit gets filled into copper kettles, which are made of special copper to support the typical bouquet of the spirit of Minas Gerais. The content of the copper gets controlled by filtration and laboratory tests to not surpass the required amounts of the health department.

During the distillation the “head” of the spirit (the part which comes out at the beginning) has a high content of aldehyd and the “tail”, which is the end product (with a low aldehyd content) is removed. This way the part of the liquor which is really used is called the “heart piece” and consists of all the desired characteristics of high quality cachaça.


After the distillation the cachaça is stored in wooden barrels made of balsa-, jerry and jequitibá (which is a native Brazilian tree) for at least one year. The Guaraciaba Premium is stored at least 5 years in Amburama wood barrels.