STEPS IN THE MANUFACTURING OF SUGARCANE SPIRIT ARTISANAL
From the field to the glass in pictures
Sugarcane spirit (cachaça) fermentation is the process of transforming the mixture of sugarcane juice and water (10%) (called must) into a low-alcohol sugarcane wine. This fermented product is then heated and condensed in distillation equipment.
The fermentation of sugarcane spirit is the process of transforming the mixture of sugarcane juice (garapa) and water (10% of the mixture). This mixture is called must, which is a low-alcohol sugarcane wine. This fermented product is then heated and condensed in distillation equipment. The yeasts transform the sugar cane must into cane wine, absorbing the sugar and transforming it into alcohol. We have autochthonous yeasts such as cornmeal, rice bran, cassava or soy, normally present in the cane field, and commercial ones, such as fresh biological yeast for baking, the most common being Fleischman. The artisanal sugarcane spirits use indigenous fermentation, the industrial ones, due to the need for quantity and process, use commercial yeasts.
Natural yeast, country yeast
Stills, copper stills
The type of wood used for resting and aging sugarcane spirit contributes to the quality of its taste, as does how many times the same barrel is used for this process.
Oak is widely used, as well as Brazilian woods such as amburana, jequitibá, balsam among others.
A SENSORY EXPERIENCE FOR PEOPLE IN LOVE WITH SPIRITS