Inspired by Minas Gerais origins, from its name to its essence, Espírito de Minas is produced on a colonial farm in the small town of São Tiago, MG. The artisanal production process follows the traditional recipe of the highest quality cachaça from Minas Gerais, retaining the tradition, from planting of the sugar cane, through to fermentation with traditional yeast (cornmeal), up to the distillation in copper stills.
Always in search of higher quality, not quantity, the sugar cane used in the production of Espírito de Minas is produced on the farm itself and harvested manually, when it reaches its stage of ideal sugar concentration.
Heart of Cachaça
During distillation, cachaça is separated into three parts: head, heart and tail. The first liters of distillation result in the head, an impure part that is discarded. Then the heart, the noble and prime part of cachaça, where the best aromas and flavors are concentrated. Lastly, the tail, a weaker liquid, which is also discarded.
The Espírito de Minas utilizes only the noblest part of distillation, the heart. But it is not enough just to use the heart, the size of the cut is critical. The smaller the heart, the better the cachaça.
Espírito de Minas was a pioneer in aging cachaça in oak barrels, with wood of European origin that has aged the best spirits in the world for centuries.
In the traditional version, Espírito de Minas is a soft and slightly woody cachaça, aged in oak and jequitibá barrels, a combination that results in its unmistakable taste. And as well, the Espírito de Minas Ouro version, aged in selected oak barrels, is a cachaça with personality and presence of marked oak.