Cachaca Fazenda Mae de Ouro
Fazenda Mae de Ouro when translated into English literally means "The Mother of Gold Farm". Surrounded by rolling green hills our fields are a sea of tall green sugarcane, irrigated by water from the lake and the gentle tropical rains. As the sun sets over the waters, from a distance the fields look as if they are made of gold, giving us our name.
But we named it our farm not only for the beauty and the golden sunsets but also because we have tremendous respect for Mother Earth and our workers who produce our golden distillation.
Today in Brazil millions of acres of sugar cane are burned each year because it enables rapid harvesting for cachaca production. While it is more labor intensive to harvest unburned sugarcane, we have chosen not to burn our crops or use machines to harvest the cane. Burning sugar cane pollutes the environment and it would also destroy the natural yeasts that give our cachaša its unique flavor. By hand selecting each plant and taking only what we need, we can harvest our crops at the peak of the season when the cane the sweetest possible.
Making the perfect Cachaca
Our distillation process in Brazil is called "Cachaca Alimbique" because we produce limited quantities in small batches using traditional copper pot stills for distillation. This is the same process used that has been used for over 400 years. It is also the same process that a single malt scotch or a small batch bourbon producer might use.
This labor intensive process enables us to eliminate all impurities from our product, capturing the just the very best of the distillation. It takes 1000 liters of sugar cane juice to produce just 150 liters of distillation. From this about 15 liters off the top (known as the "heads") are discarded, and 15 liters are cut from the end (known as the "tails").
The Heart of the Heart
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