Cachaça and Brandy

Mel de Engenho, produced by cooking sugarcane juice after natural cooling, reveals a characteristic color and flavor with a high density and smooth viscosity.

The handmade rapadura, molded in drip-shaped wooden molds, surprises with its softness and the natural flavor of the sugar cane. Brown sugar comes from cane juice cooked in a furnace and beaten by hand in a wooden bowl. The liqueur made with Cachaça Capibarim is made with fruit grown on the farm and brings regional flavors. The cachaça is produced by hand in a copper still with a traditional flavor and stored in stainless steel and Brazilian wood.

Our sugarcane-derived products are made in the tradition of artisanal know-how: Mill Honey, Rapadura (panela), brown sugar, alembic cachaça (traditionally stored in Freijó, umburana and oak barrels) and liqueur made from fruit grown on the farm and at local ranches. With sustainability and socio-environmental responsibility, it goes back to the identity of our northeastern sugar region in the actions and processes of all the production stages carried out at CAPIBARIM, from planting and harvesting sugar cane to the milling process, honey cooking, cachaça distillation, bottling, packaging, planting and harvesting fruit for liqueur production.

Traditional Cachaça - Cachaça Stored in Umburana Barrels - Cachaça Stored in Freijó Barrels - Cachaça Stored in Oak Barrels.

Cachaça and Brandy - Sugarcane molasses

DETAILS ON PRODUCTION CAPACITY, SEASONALITY AND OTHER CHARACTERISTICS:

Our production capacity is on limited demand. Working with sustainable management actions, we take advantage of all the organic waste from our production, carried out with local labor and partnerships with associations. This results in clean production and natural organic fertilization, respecting the seasonal peak in production from September to April.