CACHAÇA, the truly Brazilian genuinely beverage, was defined by legislation like an alcoholic product made from distillation of fermented cane syrup. It must have alcoholic grade between 38 and 48 G.L.

Its history comes from XVI century, approximately 1584.

Firstly it was obtain from sugar, a method that is used nowadays in the cachaça’s common industrial production

A long the time, the product became better thanks to meticulous farmers who used to try news methods and these were transferred to their successors as an important secret.

The improvement of those methods plus technical, academic (national and international)   knowledge, completed the production system that is the actual process of cachaça’s craft production

The North of Minas Gerais has contributed to its wonderful evolution decisively.

The Cantagalo Farm is located in that region, in Pedras de Maria da Cruz city, at right margin of Saint Francisco river, which produces the cachaça trades “Maria da Cruz, Porto Estrela, Sagarana and Cachaça 38” that are made with the most rigorous system crafts of production. About this we can detail:

• Judicious choose of canes diversities during the planting;
• Selective harvest of the cane in order to obtain the better syrup;
• Natural fermentation using malted corn.
• During the distillation, we select the noble part of the destil, taking off the head and tail;
• We make careful analyses of laboratory each stretch of product, before approve of it;
• Maturation is made in cask of umburana (Brazilian tree- North of Minas).