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.

The São Paulo Mill is located in the municipality of Cruz do Espírito Santo, in the lowlands of the Paraíba River, 28 km from João Pessoa, capital of the State of Paraíba, in the Northeast of Brazil. It began its activities in the early twentieth century, with production focused mainly on brown sugar, honey and rapadura. At the end of the decade of 1930, with the decrease in the consumption of these products, the São Paulo Mill directed its production for the alembic cachaça. Since then, the industry has been growing and conquering the market. Today, it is the largest producer of Alembic Cachaça in Brazil, with an annual production capacity of 6 million liters. It has a large portfolio of cachaças, with its Traditional line of products, containing the following brands: São Paulo, São Paulo Cristal, Caipira and Caipira Mini. And its Premium line, with the brands: Cigana, Cigana Carvalho and São Paulo Amburana.

UM SÉCULO DEDICADO
À PRODUÇÃO DE
CACHAÇA DE ALAMBIQUE.

Hoje, 100 anos depois, o Engenho São Paulo conta com um moderno parque industrial que utiliza tecnologia de ponta para a produção de cachaça e um grande diferencial no processo de fermentação: todas as cepas de leveduras utilizadas no seu processo produtivo são selecionadas a partir da cana de açúcar produzida no próprio engenho e só então multiplicadas em seu laboratório de microbiologia.
Esse controle resultou em um aumento expressivo na produção e na produtividade, além do aprimoramento na qualidade das cachaças que se destacam entre as mais saborosas do país.

The São Paulo Mill is located in the municipality of Cruz do Espírito Santo, in the lowlands of the Paraíba River, 28 km from João Pessoa, capital of the State of Paraíba, in the Northeast of Brazil. It began its activities in the early twentieth century, with production focused mainly on brown sugar, honey and rapadura. At the end of the decade of 1930, with the decrease in the consumption of these products, the São Paulo Mill directed its production for the alembic cachaça. Since then, the industry has been growing and conquering the market. Today, it is the largest producer of Alembic Cachaça in Brazil, with an annual production capacity of 6 million liters. It has a large portfolio of cachaças, with its Traditional line of products, containing the following brands: São Paulo, São Paulo Cristal, Caipira and Caipira Mini. And its Premium line, with the brands: Cigana, Cigana Carvalho and São Paulo Amburana.

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