Project Main Details
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It’s a pristine, protected place. Home to thousands of species of plants and animals.
This is where we grow our sugarcane for Novo Fogo Cachaça [ka-sha-sah]. Where the mountains meet the sea…and the air is clean.
We grow our cane organically, without any chemicals, herbicides, or pesticides.
The cane is cut by hand with machetes, by a small team of dedicated workers.
The cane fields and the distillery border the jungle. The sweet, floral flavors of the surrounding rainforest become one with the sugarcane.
After the cane is cut, it is bundled and immediately taken to the distillery building to be pressed.
Pressing the cane yields juice, the sweet, floral, and savory raw material for our cachaça—part of what makes cachaça a unique spirit.
The cane juice is filtered and fermented within 24 hours. Native yeasts eat sugars and produce alcohol and gas, turning the cane juice into a low-alcohol wine.
Pressing the sugarcane stalks also produces a byproduct called bagasse [ba-goss], the leftover cane pulp. At our zero-waste distillery, we collect and dry the bagasse to use as fertilizer and as fuel for our furnace.
The furnace creates steam, which heats the still during the distillation phase.
Small batches of sugarcane wine are distilled once in our copper pot stills. Just 11% of the cachaça distillate is captured. The rest is recycled as fire starter, cleaner, and fuel. By distilling in small batches and processing the cachaça minimally, we capture the essence of our organic sugarcane.
Our silver cachaça is rested for one year in large stainless steel tanks. This allows the flavors to mellow for a truly smooth spirit.
And keeping with the tradition of the Brazilian south, we specialize in barrel-aging cachaça in repurposed American oak bourbon barrels. This gives the cachaça delightful notes of vanilla, toffee, and spice.
Our master distiller carefully selects barrels to be blended or to be bottled as a precious release of single-barrel cachaça.
Novo Fogo’s Two-Wood cachaça series is aged in small batches in American oak and finished in legally-acquired Brazilian wood barrels. Although most Brazilian trees are endangered and protected by law from being cut, we insist on using only sustainably-sourced indigenous woods to age our cachaças.
Prioritizing sustainability at all levels of our production makes for a better glass of cachaça, and it’s the right thing to do for the earth. That’s Novo Fogo’s commitment to our business, our environment, and our community.
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