In trying to create the best tasting, hand-crafted cachaça, it seemed right that we should use the most traditional and natural farming techniques.
The less artificial chemical products we spray around (which in our case is zero), the better for the cachaça, and better for us and the environment. Even the strains of yeast we use in fermentation are cultured from the natural yeasts which grow on green sugar cane.
It’s normal for non-organic farmers in Brasil to burn sugar cane fields, making them easier to harvest – it removes leaves and gets rid of snakes and spiders. We do not use this process – we have not condoned burning spiders to death since we were 9 years old – and so, for a cane to qualify as organic (like ours), it must not be burnt prior to harvest.
Air pollution from burning cane fields is so bad that Sao Paolo state is starting to place regulations on when cane can be burnt. Aside from the huge choking clouds of smoke and ash, burning cane fields also releases various nitrogen compounds into the air, which create ozone. (Ozone is bad to for you to breathe in).
Additionally, workers who cut sugar cane under organic conditions are paid a much higher rate, and hence cut less cane (still 3 to 6 tonnes per day) than those who cut burnt fields. We fully support business ethics which enable ordinary people to work less hard and get paid more.
There’s a growing school of thought that says organic wines and spirits give less severe hangovers, as there are less odd chemicals in them. We’re happy to believe this, but in the name of good science, we will continue to experiment by drinking almost daily until we have collected enough results to make a statistically robust claim.
Trust us, we have loads of certificates