Sugarcane after being ground (crushed) in the mills produces two products, sugarcane bagasse and sugarcane juice known as garapa. This cane syrup is placed to ferment in stainless steel containers so that it can start the fermentation process, this biochemical process produces the must, this occurs due to the fact that the yeasts, in exchange for the sugar from the sugar cane, release the alcohol, forming sugar cane wine. After the end of fermentation, the wine is placed in stills and heated in copper distillers where cachaça, other alcoholic beverages and residues are produced. In the quality sugarcane spirit distillation process, the production result in its initial part called "head" must be neglected, as well as in its final part called "syllable", because they are carriers of undesirable substances, both correspond to 20% of the production. Subsequently, the cachaça must rest in stainless steel or wooden barrels, a process that must also qualify the cachaça produced. Depending on the quality of the packaging barrel, type of wood, it will produce physical-chemical and sensory changes leading to the different flavors and quality of the cachaça. All cachaça when leaving the alembic is white in color, only after going through the process of rest and aging in wooden barrels that acquire different shades of yellow.
