Cachaça São Paulo is produced using the artisanal method of distillation called alambique. The São Paulo Distillery has been perfecting this traditional method since 1909.
Our cachaça is produced from sugarcane grown and harvested at the distillery. The sugarcane 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. The alambique method, unlike industrial methods of producing cachaça, is all natural using no chemical additives to speed up the fermentation process. The fermentation process takes approximately 24 hours to complete.
Cachaça São Paulo is distilled in copper pot stills which preserve the aroma and taste of the sugarcane. After distillation, the cachaça is aged in wooden barrels for a minimum of four months. The result of this process is a pure premium cachaça with a smooth natural flavor.
The São Paulo Distillery currently has a production capacity of 3.5 million liters and a projected production capacity of 6 million liters by 2016.