Gold
Aged for 2 years in Amburana barrels, it delivers an amazing, striking flavor with slightly woody and unsweetened traits. Among the connoisseurs, it enchants a large portion of the female audience.
Alcohol Level: 39% – 700 ml
Traditional
Stored for 1 year in stainless steel barrels, it is a drink for those who like a pure white cachaça with no woody flavor and with peculiar characteristics.
Alcohol Level:39% – 700 ml
A Prosa Mineira
Cachaça Prosa Mineira has its origin in the city of Santa Rita de Caldas, a southern region of Minas Gerais, 456 km from Belo Horizonte and 1,162 meters high. With an irresistible flavor meeting the most rigorous palates, it has always been the favorite drink of the region. This choice refers to the times of colonization, when farmers and muleteers, after the daily work or to fight the rigorous cold of the winter in the region, used cachaça to warm and relax in a lively circle of friends playing a Brazilian viola. It introduces a new concept to drink lovers. Leaving aside the popular and strong drink, Prosa Mineira is a refined cachaça manufacture with selected raw material and produced for special occasions. The dream of a sophisticated cachaça was not new, because the region needed a product of quality and good taste. Through research and specialized publications on the subject, the cachaça was taking shape until 2010, when after a careful selection of raw materials and production processes, Prosa Mineira was born, a drink within the most rigorous quality standards, but without losing its roots and preserving the ancient traditions. With wide acceptance in the market and broadly expanding its borders through the South of Minas and the greater state of São Paulo, Cachaça Prosa Mineira products largely meet the demands of its consumer market.
Production Process
Cachaça Prosa Mineira is produced in an artisan process, ensuring the unique personality of our region and the affection with which it is made. Our stills are made of copper and care is taken so that we always have a distilled sugar cane spirit in the right conditions and time. Care is taken rigorously with process controls that enable us to have a product with a constant quality standard. The high-standard sugar cane spirit must be made from the preparation of the land for the planting of the cane to the exposure of the bottle at the point of sale. These are cares we always take into account.
Sugar cane
This is the raw material for the manufacture of cachaça. Our cultivated sugar cane species were chosen taking several factors into account, such as the region’s climate and temperature and type of soil and terrain, reaching a variety of sugar cane with higher quality and an excellent yield. The cane used in the production of Cachaça Prosa Mineira is harvested after careful monitoring of the maturation point, always getting an ideal Brix (sugar content) standard for fermentation. The cane is also cut manually and no burning of the sugar cane plantation is used, preserving its quality and the environment.
Grinding
The next step in the process of manufacturing the sugar cane spirit is the grinding. After cutting and cleaning the ripe sugar cane, it goes to the mill’s grinders never exceeding the limit of 24 hours after the cut. The grinders separate the juice from the bagasse that is used to feed the boiler that generates steam to heat the stills. The sugar cane juice is decanted and filtered to then be standardized on the dilution tank.
Fermentation
After the standardization, the juice feeds the fermentation tanks in a gradual way to avoid spillage of the must. Our yeast is natural, and no chemical additive is used in the fermentation, and the fermentation room is temperature-controlled, with a temperature of 25 oC. The fermentation process takes approximately 24 hours to complete.
Distillation
The fermented must, now called wine, is ready to be distilled and result in the sugar cane spirit. The sugar cane wine produced by yeast during the fermentation is rich in components harmful to health, such as aldehydes, acids, bagasse, and bacteria, but has a low alcoholic concentration. As the concentration set by law is 38 to 48GL, it is necessary to distill the wine to raise the alcohol content. The process consists of boiling the wine inside a copper still, producing gases that are condensed by cooling and it thus has a large amount of ethyl alcohol.
Aging
This is the final stage of the cachaça production process. A process that improves the quality of flavor and aroma of the sugar cane spirit, the aging results in different characteristics to the white sugar cane spirit that leaves the still, where the cachaça changes the flavor, color, and aroma. Each type of wood barrel has different characteristics and will lend the sugar cane spirit during the exchange process, making it more woody, aromatic, and color-intense over time. Our aging is made in barrels of American oak for 4 years (Prosa Mineira Oak)… Alcoholic graduation control and the filtration of the cachaça, leaving it ready for bottling.
Benefits
We have the best quality from the development of seedlings to our final product.
Prosa Mineira’s products are recognized worldwide for their received awards.
Nursery of Seedlings and Planting
Our seedlings are selected one by one, thus ensuring a crop of great quality.
Special Woods
We work with special woods for storage and maturation of cachaça.
Acknowledgment
We are recognized worldwide for several awards, ensuring our quality.