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Tasting Quality Cachaça

Cachaça is usually served in a smooth-walled, clear, colorless glass. The oiliness of the cachaça can be examined by turning and swirling the glass so as to bring the liquid to its edges. In doing so, an oily film can be seen around the inner walls, which drips, forming ripples. When the cachaça slowly begins to run down the side of the glass, the drops resemble "tears". This low speed is an indication of quality.

Myths and Truths about Cachaças

Good quality cachaça should be drunk in small sips. The old habit of pouring cachaça down the throat without tasting it was created in Brazil due to poor quality cachaças.

A good quality product does not cause hangovers, bad breath, bitter mouth, or any other inconvenience the next day. Cachaça, when drunk with prudence and moderation, stimulates the appetite and is good for the organism.

It can be drunk neat, at room temperature or iced, thus becoming more viscous and ideal for very hot days. If you want, there is also no problem in adding one or more pieces of ice to your dose of cachaça. With ice, the temperature and alcohol content of the cachaça decrease, making it lighter.

Cachaça is an indispensable ingredient in the elaboration of caipirinha, a typically Brazilian drink, or other cocktails. The myth that bad cachaça is only good for caipirinha should be forgotten. Cachaça or any other poor quality product is bad for your organism!

Pay a visit to Sanhaçu and learn much more about cachaça and sustainability



A day dedicated to cachaça tasting and sensory analysis. During this course one learns about the identification of storage wood by color, aroma and taste. The participants do a blind tasting and are also oriented about the principles of blending cachaças.

FROM THE CANE TO THE TAPER (During the harvest period only)

A day dedicated to the production of cachaça. The participants of this course spend the day on the property, following and participating in the entire production process of the cachaça, from the harvest of the sugar cane, through the milling, dilution, fermentation, distillation, storage, and bottling.

DAY OF RAPADURA (Only during the harvest period)

Day dedicated to the production of rapadura and sugarcane syrup.