Serra das Almas
Cachaça Serra das Almas is the first BIO cachaça of Brazil, which since 2000 on the Fazenda Vaccaro in Brazil in Rio das Contas in the state of Bahia is made.
Since 2002, the production of Serra das Almas has been certified by the Brazilian Institute for Biodynamics IBD - Instituto Biodinâmico . Since it is labeled "Bio", it may only be offered on the Internet by those dealers who can provide evidence of a valid organic certificate. However, there is currently no certified importer for Germany, which is why it has no longer been legally allowed to be sold here since 2011. It is a classic sugar cane brandy, known in Brazil as Cachaça artesanal, making it one of the world's third most popular spirits. For the cachaça , which is distilled in the traditional way in copper stills , the sugar cane is harvested by hand. The name is not derived from the nature reserve "Reserva Natural Serra das Almas", which is located in Ceará in the Crateús administrative district in northern Brazil .
Manufacturing
For the Serra das Almas , 2 of the 600 types of sugar cane available in Brazil are used. The sugar cane variety Maria Bonita creates the aroma in the distillate, while another variety from the Java family is responsible for stable fermentation . The organic cultivation corresponds to that of other organic cachaça productions in Brazil. The seedlings are planted in furrows at a distance of 1.70 m with a density of 15 plants per meter. Beans are placed between the rows, and with their high nitrogen and potassium content, they are used as natural green fertilizer.
The further processing also follows the usual standards of the production of Cachaça Artesanal. 15 days before the beginning of the harvest, the sugar content of the sugar cane ( BRIX ) is measured in order to be able to determine the optimal beginning of the harvest. The sugar cane is harvested without the use of fire. Only as much is harvested as can be processed within 24 hours. Dead plant parts are used to cover the soil and as natural fertilizer, green plant parts are fed.
The juice of the sugar cane is cleaned in a filter system and placed in stainless steel containers for fermentation . A special feature of this cachaça is the fermentation with specially grown yeasts , which are repeatedly grown from green sugar cane for each harvest season. The fermentation time is 24 hours, which is 4 times longer than industrial products found in supermarkets. The longer fermentation time is reflected in a higher flavor density.
The Fazenda Vaccaro uses, like most small producers, for the distillation two copper stills with high distillation head, each with a capacity of 400 liters and are heated with steam. The high distillation head with its rectification effect ensures a particularly pure distillate, as individual components can be separated from one another particularly finely. The discontinuous distillation process produces three main fractions. The separation of these fractions is a requirement for the production of Cachaça Artesanal. The first part - about 10% - contains toxic substances and is separated. It is distilled again and has an alcohol content of 75 - 90% alcohol / volume. Use as fuel for your own machines. The middle part of the distillation is the heart and is further processed as cachaça. The overrun - around 15% - is disposed of.
The stillage that remains after distillation is rich in minerals and nutrients, which is why it is used for animal feeding.
In the Fazenda Vaccaro, 90,000 liters of cachaça mature in 180 barrels with a capacity of 250 liters made of Garapeira (Grápia) wood for 3 years and in stainless steel tanks. In order to minimize temperature fluctuations during maturation, the barrels are stored in a building with clay walls that let moisture through and compensate for thermal fluctuations. (The thermal conductivity of clay is only 1/5 that of concrete).
Awards, certificates
- Winner: Melhor Cachaça branca do Brasil - Revista VIP 09-2011
- Cachaça da Qualidade superior - Estado Bahia 2009
- Certificado Equo Brasil 2008
- Diploma - REALCE Empresarial 2007
- Producer de Cachaça de Qualidade - Associação Brasileira de Controle da Qualidade 2005
- Selo de Qualidade biodinâmico - Instituto Biodinâmico 2002
Web links
Individual evidence
- ↑ The VIP magazine is a Brazilian men's magazine that has been published since 1981. The content is of a cultural, fashionable and lifestyle nature. The magazine is also known for its satirical humor.
- ↑ ABCQ is a Brazilian Quality Control Association, a non-governmental, non-profit organization that has been taking care of quality issues in Brazil since 1974.