Cachaça made with organic sugarcane grown in the Chapada Diamantina region, using traditional methods: the sugarcane is harvested manually, without burning the fields, a practice unfortunately common in Brazil. Fermentation occurs naturally, using only indigenous yeasts, in small batches to maintain quality control. Distillation is carried out in copper stills using artisanal methods, and the company works directly with small local producers, ensuring fair and sustainable working conditions.
