CACHAÇA MALANDRINHA is distilled from fermented sugar cane must in copper stills at a constant and moderate temperature, with a final alcoholic strength of 38 to 42 % Vol. It corresponds to the fraction known as "CORAÇÃO", the noble part of distillation, the result of painstaking work in all stages of manufacture: planting the sugar cane without pesticides; manually cutting the cane at its ideal state of ripeness without the use of burning; milling the cane within a maximum of 24 hours of harvesting; the juice is filtered, decanted and fermented with natural yeasts preserved and replicated each harvest; aged in barrels made from noble woods such as Aroeira, Balsamo, Carvalho, Pau D'Arco and Umburana de Cheiro, or simply resting in appropriate containers at an average temperature of 22°C, typical of Viçosa do Ceará.
The product is typically handmade and comes from family farms. It is distilled in copper stills and the selected raw materials are planted and harvested on the mill's own land. It's a superior quality cachaça, endowed with peculiar flavors and aromas, authentic due to the producer's know-how and the "terroir" that highlights the originality of Viçosa do Ceará.
Actual production takes place between June and December, when the cane fields are selected according to their ripeness. The rest of the year is spent planting, cleaning, fertilizing and other necessary care. The mill is open to visitors from Wednesday to Friday, from 9 a.m. to 4 p.m., and on Saturday from 8 a.m. to 12 p.m., with tastings and sales of products.
Cachaça Prata - Premium Superior Cachaça Noble Woods from
Aroeira, Balsam, Oak, Pau D' Arco, Umburana
Special BLENDS Premium Cachaça
DETAILS ON PRODUCTION CAPACITY, SEASONALITY AND OTHER CHARACTERISTICS:
Annual production of 12,000 liters, with a larger capacity depending on demand.