Alambique Cambéba Do Brasil Ltda.

Our company is a producer of quality cachaça. Captain José Félix de Azevedo e Sá started producing "Cachaça" on his own property in Soure, named "Cambéba" Site, “Cambeba” meaning "Flattened head".<br><br>Since then, going through several heirs, "Cachaça Cambéba" is still produced, its authentic formula, in the Brazilian region that has the biggest growth, the area known as the Brazilian cellar - the Brazilian central - west.<br><br>We produce three types of cachaça:<br>(1) Cachaça Cambéba Ouro<br>(2) Cachaça Cambéba Prata<br>(3) Cachaça Mata Preguiça<br><br>Please click the image to the left in order to view the types, sizes and packaging of our products, or click here.<br><br>OUR PRODUCTION PROCESS<br>Soil: The soil is corrected and fertilized with organic product, thus ensuring a cachaça free of any chemical substance. <br><br>Sugarcane: The sugar cane is the material base for a good cachaça. Our sugarcane is made from sugar cane early, middle and late, all selected the best Brazilian nurseries.<br><br>Cutting: Cutting is always performed in the morning and wet in the late afternoon so the ground does not burn. After cutting, sugar cane is immediately transported to the mill, avoiding touching the ground.<br><br>Grinding: The sugar cane is ground immediately after they are cut. The broth comes from the fermentation through decanters, pre-filters, and filters.<br><br>Water: The choice of the region was due to the quality of its water, being situated in the region containing three major water basins: San Francisco, Araguaia and Parana, which culminate in the Atlantic Ocean: Platinum Basin, between Uruguay and Argentina and the Amazon Basin.<br><br>Fermentation: The fermentation is carried out through rigorous method based on corn malt, without any chemical additives. The broth remains in for a period of 12 to 36 hours.<br><br>Distillation: The distillation is performed in hammered copper stills, of a capacity of 1,000 liters each. The final product uses only 80\%, which is called the heart, being excluded from the head (10\%) and syrup (10\%). <br><br>Aging: The aging is done in barrels of Amburana Cheiroso wood, from a small tree of savanna in the state of Ceara, for a minimum of 2 years. In the bouquet of brandy CAMBÉBA, you feel the aroma, the smell and taste of Amburana.