A CENTURY DEDICATED TO THE PRODUCTION OF
CACHAÇA DE ALAMBIQUE.
Engenho São Paulo is located in the municipality of Cruz do Espírito Santo, in the floodplains of the Paraíba River, 28 km from João Pessoa, capital of the State of Paraíba, in the Northeast of Brazil. It started its activities at the beginning of the 20th century, with production mainly focused on brown sugar, honey and rapadura. At the end of the 1930s, with the drop in the consumption of these products, Engenho São Paulo directed its production to the still cachaça. Since then, the industry has been growing and conquering the market. Today, he is the largest producer of Cachaça de Alambique in Brazil, with an annual production capacity of 6 million liters.
Today, 100 years later, Engenho São Paulo has a modern industrial park that uses cutting-edge technology for the production of cachaça and a major differential in the fermentation process: all yeast strains used in its production process are selected from the sugar cane produced in the mill itself and only then multiplied in its microbiology laboratory.
This control resulted in a significant increase in production and productivity, in addition to an improvement in the quality of cachaças that stand out among the most delicious in the country.
Today, 100 years later, Engenho São Paulo has a modern industrial park that uses cutting-edge technology for the production of cachaça and a major differential in the fermentation process: all yeast strains used in its production process are selected from the sugar cane produced in the mill itself and only then multiplied in its microbiology laboratory.
This control resulted in a significant increase in production and productivity, in addition to an improvement in the quality of cachaças that stand out among the most delicious in the country.
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Cachaca sao paulo is produced using the artisanal method of distillation called alambique. The sao paulo distillery has been perfecting this traditional method since 1909. 40% abv our cachaca is produced from sugarcane grown and harvested at the distillery. The sugarcane is harvested by hand and trimmed leaving the heart of the stalk. It is then washed and pressed to extract the juice. The juice undergoes a filtration process to remove any impurities before undergoing fermentation. The alambique method unlike industrial methods of producing cachaca is all natural using no chemical additives to speed up the fermentation process. The fermentation process takes approximately 24 hours to complete. Cachaca sao paulo is distilled in copper pot stills which preserve the aroma and taste of the sugarcane. After distillation the cachaca is aged in wooden barrels for a minimum of four months. The result of this process is a pure premium cachaca with a smooth natural flavor.
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