quality Planting The
The process of production of high quality cachaça requires a
small industrial structure. This industrial structure has great
influence on final product quality and efficiency of the process.
The project of Cachaça Werneck’s “factory” was made by experienced
The equipment for grinding, sieving and decanting are installed
in a building right next to the plantation and where there is
plenty of potable water. Therefore, it reduces the time between
the cutting and milling of sugar cane and with water, to ensure
complete cleaning of equipment before and after activities.
The sugar cane juice produced there is driven by gravity through
a pipe to the "factory" where are all the other stages of production.
The entire plant was designed so that the quality can effectively
be controlled at all stages. All equipment was purchased in
Brazil from the best manufacturers of equipment for the production
of artisanal cachaça.
The first two stages of production (dilution and fermentation)
are in big pans made of stainless steel conditioning in a controlled
environment. All the windows are fully protected with screens.
Thus there is good ventilation, but in no event insects can
go in. In the first phase the sugar cane juice is diluted with
water finely filtered to standardize the content of saccharose
(Brix). In the second phase, the juice goes down for the fermentation
pans where it is fermented by natural yeast for about 24 hours.
The process is fully tracked and registers are recorded.
The juice after being fermented (Saccharose is transformed into
alcohol) becomes a sugarcane wine or must. The next step is
the pre-heating and distillation.
At that stage, we utilize pre-heater, alembic and cooler, all
made in copper. They are top quality equipment which reproduce
the traditional destillation process with technology that ensures
the quality and constancy of cachaça produced. Copper, with
the due cares, serves as an excellent catalyst for reactions
in the process of distillation to increase the good taste and
aroma of the Cachaça. The process of distillation is fully monitored
regarding the temperatures and alcohol content. The type of
furnace is indirect, meaning that the heating of the alembic
is given by the heat of the burning gas, but has no direct contact
with flame. The fuel is sugarcane bagasse crushed and dried
in the previous days. The fire is slow in order to not accelerate
the process of distillation to the point of compromising the
quality. The distillate is divided into 3 parts: The head is
the initial part of the destilation. It contains high alcohol
percentage and substances harmful to health. This part is completely
isolated and collected to be used as alcohol used in cleaning,
lighting fires, etc.. The second part is the heart, which is
the true pure cachaça. Cachaça Werneck is made only of heart.
The third part is the tail that has alcohol content below 38
GL (Gay Lussac). This part is neglected not only because of
the weaker level of alcohol, but also because it contains substances
that affect negatively the cachaça. After each destillation,
the average alcohol content is measured as well as the acetic
acid content and the particles of copper. Only in passing all
the tests is that the heart (cachaça) is transferred to one
of the tuns of jequitiba or oak barrels for a rest period of
at least 6 months to a maximum of 2 years.
The residue after each destillation (vinasse) is launched in
a large reservoir to cool and then pumped to the plantation
for irrigation / fertilization.