Artisanal cachaça production involves a meticulous process beginning with sugarcane harvesting, which is crucial in maintaining the traditional methods of production in Brazil.
The article focuses on the artisanal production of cachaça, a Brazilian spirit made from sugarcane, highlighting Avelino dos Santos Modelli, a distillery owner in Vera Cruz, São Paulo. He emphasizes the importance of quality control in the production process, which starts with harvesting the sugarcane, washing, and grinding it to extract garapa, the sugarcane juice. The proper management of sugar levels is essential for fermentation, which transforms sugar into alcohol.
Avelino explains that the initial sugar content in the garapa is crucial for the fermentation process, which lasts between 24 to 28 hours, depending on the ambient temperature. After diluting the garapa to achieve an ideal sugar concentration of 14-16%, he adds yeast to initiate fermentation, during which the sugar is converted into alcohol, creating a must. This meticulous process not only requires technical knowledge but also patience and an understanding of the fermentation dynamics.
The story illustrates the dedication involved in producing high-quality cachaça, positioning it not only as a beverage but as an intrinsic cultural element in Brazil's heritage. Through the lens of Avelino's distilling practices, the article sheds light on the broader significance of preserving traditional methods in the face of modern industry challenges, emphasizing the role of artisanal producers in maintaining this essential aspect of Brazilian culture.
