CAIPISAMBA Production

In Curvelo's towm, Minas Gerais, where the best Brazilian cachaças are produced, it's where Fazenda do Capão do Meio is located. In this location you can find the Borgatti&Borgatti Distillery, which produces the Cachaça CAIPISAMBA, following the old manual tradition allied with a modern technology.

The Harvest

The sugar cane used on the Cachaça CAIPISAMBA's production is manually picked, avoiding the wither plantation which changes the broth's taste and accumulates impurities.

There are no chemical products involved and the straw that is kept on the ground is a good fertilizer to the next plantation. The Garapa (cane juice) is extracted out in the mill and filtered to avoid the presence of cane's cellulose residues, resulting on a high quality product.

The Fermentation

For the CAIPISAMBA production, the sugar cane is fermented with fubá (corn meal), without chemical additives, during 24 hours, extremely controlled.

The Distillation

The fermented garapa is taken to the stills to be destilated. The energy used for the heating comes from the steam produced in a boiler ecologically correct, which fuel is the squeezed and dry cane's brandy. This process is used to avoid the destruction of the native forest.

The Quality Control

Before the bottling, CAIPISAMBA goes through a filtration sistem where all impurities are eliminated. Physical-chemical analysis are done to make sure that each portion is correct and according to international standards. A strict quality control gives to CAIPISAMBA an outstanding place among the best distillated drinks in Brazil.