A good cachaça manufacture keeps on the requiring much more feeling taste than technology. Mixing in a tank (barrel) one portion of sugar cane juice, na equal portion of the same juice already boiled, adding na armful of squeezed and toasted sugar cane without juice, a handful of corn flour in order to get the rigth temperature, hot up a good size stone and throw it into this mixture. In the course of that it’s recommended to roast tangerine and orange leaves in a close bonfire. After five or four days we got bubling concentrate syrup mixture already ready to fill big tanks. Five more days, the concentrate turns into a thinner liquid going throught the destiller. Obviously, huge distilleries, which have been trying to get a higher market level business, use more rigorous mothods of procedure .

So, they can get a more equal caracteristic product. But according to wises and old connoisseurs of cachaça, technology has its own limits. The real tasty cachaça has a standard quality analyzed by the eyes and handcraftly made.

Just this way we preserve the soul of authentic brazilian cachaça and scape off the imitation sppoky ghost.