Milling
Milling
Our cachaça is produced from sugar cane grown and harvested at the distillery. The sugar cane is harvested by hand and trimmed, leaving the heart of the stalk. It is then washed and pressed to extract the juice. The juice undergoes a filtration process to remove any impurities before undergoing fermentation.
Fermentation
Fermentation
In this step, the sugarcane juice is fermented with yeasts that consume sugars and produce alcohol. Unlike industrial methods of producing cachaça, is all natural using no chemical additives to speed up the fermentation process The Engenho São Paulo uses selected strains of yeasts which increase productivity and ensure quality control of the process. After fermentation, the sugarcane wine goes to distillation.
Distillation
Distillation
Cachaça São Paulo is distilled in copper pot stills which preserve the aroma and taste of the sugar cane. In our distillery, only the middle fraction of distillation output, named heart, is used to ensure product of higher quality. This heart fraction is our alembic cachaça. It is important to mentioned that only cachaças distillated in cooper pot still can be named alembic cachaça (handcraft cachaça). After distillation, the cachaça is aged in oak, freijó or amburana barrels (these last two being Brazilian-native woods).
Bottling
Bottling
After the stored period in wood barrels specifics for which type of product, the cachaças from Engenho São Paulo are bottled and then, they are ready to be consumed.