How We Make Cachaca in the Brazilian Jungle

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Project Main Details

How We Make Cachaca in the Brazilian Jungle 
We are seeking a narrator for a short video about how we distill cachaça, a Brazilian liquor. The tone of the video is inspiring and informational; think "Planet Earth," with a Brazilian twist. The script features a couple relatively simple Portuguese words 
2016-08-10 22:45:45 GMT
2016-08-14 17:00:00 (GMT -08:00) Pacific Time (US & Canada) 
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0 direct invitation(s) have been sent by the voice seeker resulting in 0 audition(s) and/or proposal(s) so far.
Voice123 SmartCast is seeking 25 auditions and/or proposals for this project (approx.) Invitations sent by SmartCast have resulted in 11 audition(s) and/or proposal(s) so far.

Project Parameters

The Voice Actor should be located in:
Fixed - USD 175
Via Internet: USA National
English - USA and Canada
Young Adult Female OR Young Adult Male OR Middle Age Female OR Middle Age Male
• Audio files must be delivered via email OR
• Audio files must be delivered via FTP/Dropbox/Google Drive/cloud
There are no special pre-, post-, or production requirements for this project.
Not defined
This is a non-union project
Slight Brazilian Portuguese accent is also welcome.

Script Details

This is Brazil’s South Atlantic Rainforest.

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. 
Please note that you should only use the script or your recording of it for auditioning purposes. The script is property, unless otherwise specified, of the voice seeker and it is protected by international copyright laws.

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