Cachaça Caipira

CACHAÇA CAIPIRA is handmade produced. No chemical additives or pesticides ensuring a high quality product since 1946. The CACHAÇA CAIPIRA sugarcane has own with environmental permit planting in an area of ​​15 hectares framed in DN 74/2004 under the code G.01.07-4.<br />
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To adapt to market requirements and tax CACHAÇA CAIPIRA modernized its entire production without abandoning the traditional and artisanal production respecting the existing rules, thus having registration with the Ministry of Agriculture and Livestock Supply (MAPA) registered under the number MG/06020 -8 and certified by Miner Agricultural Institute (IMA) registered under number 335-07429<br />
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The manufacturing process consists basically of the cane fermentation. This fermentation is done with natural cane juice with yeast enrequecida to own cachaça (rum CA11 for selected yeasts developed by UFLA - UFLA), ending the fermentation of the must, the wine is distilled in copper stills. The higênização is made every alambicada.<br />
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CACHAÇA CAIPIRA uses part of bagasse boiler for heating and the other part is used for composting where along with the vinasse is used as fertilizer 100% natural.