- Produced in small quantities (on average 200,000 liters / year)
- Made from manually selected and harvested sugarcane, without the use of burning techniques
- Fermentated with wild or selected yeasts. No chemical additions. Fermentation period of 24 to 36 hours.
- Distillated in batches, in copper stills, which favors the formation of important congeners for adding aromas and flavors to cachaça.
- Separation of undesirable fractions (“head” and “tail”) to extract the “heart: the noble part of quality artisanal cachaça.
- Aged in different types of wood.
- Complex aroma and flavor profile
- Produced in large quantities (millions of liters / year)
- Made with sugarcane grown in large areas and harvested by machines. It is common practice to burn the sugarcane crop before the harvesting.
- Use of chemicals, such as amonium sulphate, and antibiotics. fermentation period of 8 to 16 hours.
- Continuous distillation in stainless steel columns.
- There is no separation of the “head”, the “heart”, and the “tail”. We can say that the cachaça comes out of distillation without the undesirable fractions.
- Usually not aged, and when aged, caramel color is added to give it a yellow hue.
- It is a standardized and controlled product, but loses in sensory complexity.