The great cachaça starts with the careful selection of the best sugar cane varieties followed by the cut with no field burning.

The natural fermentation, without additives, is one of the most delicate processes and it hides the secrets of the quality cachaça. After fermentation the beverage is then patiently distilled in alembics, resulting in a high quality beverage. For the good cachaça, aging is fundamental so it can express its quality, softening the palate and enhancing its bouquet.

The cachaças Sabor Brasil and Água Santa are stored in large wooden vats and oak barrels, thus guaranteeing unique and remarkable characteristics.
The cachaças Sabor Brasil and Água Santa are carefully produced and with the sensitivity of those who learned the recipes with the tradition of ancient specialists.

Enjoy with moderation the quality of Sabor Brasil and Água Santa cachaças. The real Brazilian tradition.

How is sugar cane juice fermented?

It starts with wild yeast, whose main nutrient is corn. That’s a traditional part of the process in the making of cachaças . No chemical products are added.

What sets Água Santa and Sabor Brasil apart from more well-known brands of cachaça available?

Common firewater is made in large industrial scale and doesn’t follow the careful process required to make cachaça. When industrially made, sugar cane fields are burnt down, which interferes in the taste of the final product.
The industrial distillation occurs in distilling towers that prevent different fractions from being separately obtained: head, body and tail. When handmade, the whole process is carefully watched and only the best part obtained will be used: the heart of the distilled product. In large scale production, there’s no room or time to age the cachaça, which is a step always taken when it is handmade.