In this article we highlight the five crucial steps to make an excellent cachaça. Essentially, the best time for production and the care in making a high quality product should count a lot in the final result. We also stand our main flag, the use of native woods in aging process.
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1) Initial production: Time is essencial
At this stage it is necessary to plant and harvest sugarcane. What would be the best time of year for this? it is important to choose the best season in order to get the best production. In this sense, it is important to stress the characteristics of the plantation, terroir and climate play a important role.
Produced in Brazil, Sugar Cane is the main ingredient of cachaça and has a few months of the year that can present a better result in tropical and subtropical regions. It usually occurs between late autumn and early spring. In this harvest period, sugar cane must be juiced immediately and it is very important to choose the right cut and start the production process immediately.
2) Pressing the Cane: Don`t rush, few stalks at a time.
This process is responsible for removing the juice from the sugar cane. The process must be done with perfection to extract the best juice from the sugar cane. The secret here is a few stalks at a time. Don`t rush, the quality of the final product is essential.
3) Fermentation process: converting sugars into alcohol
Once the sugarcane juice has been filtered, yeast is added for the conversion of the sugar into alcohol. During fermentation, the yeast converts sugars into alcohol in less than 24 hours, producing a beverage of approximately lighter ABV.
4) Distillation process:
For a cachaça produced in small batches, it prizes enough for the quality using a copper pot still and separating the best part of the final process of distillation known as "heart". Therefore, as soon as fermentation comes to an end this juice is transferred to the copper pot still to be distilled. About just 10% of the distillate is considered the "heart" that is used to produce the final Cachaça,
5) Resting or Aging.
After the distillation the cachaça is separated to be rested or aged. To be rested, in general, use stainless steel tanks or wooden barrels of over 700 liters. To be considered aged, wooden barrels of less than 700 liters should be used.
In addition to the traditional American and European oak barrels Brazil offers several native woods for the aging of the cachaça. This aspect becomes the most interesting because it adds a peculiar and different flavor of the traditional and well-known oak.
We believe in diversity and therefore Bartolomeu was a pioneer in raising that flag and defunding it with open arms. That's why we bring this information openly on our label. and spreading out what the native woods can truly add to the good cocktails.
We believe that it is possible to have alternatives to oak.
We believe in the diversity of flavors. Drink lovers should know that other woods can be used. We believe in different flavors.
We believe that diversity adds quality.
And you, what do you believe?
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