AGUAVIVA

The Rocha Family has been growing sugar cane and distilling cachaça using biodynamic processes since 1902. The Rocha family has been producing cachaça since 1902. The sugar cane is chopped from the fields inside the property of 1.500 acres of forest, pasture and sugar cane fields.

A great differential of our cachaça is its grinding system. The grinding is done manually with the whole cane, process in which only its juice is extracted, without the incorporation of substances present in the bark and the bagasse.

This system allows the appropriation of a juice of extreme quality that can even be consumed “in natura”: the cane juice. Although it is a costly and labor intensive process, it ensures a higher quality. The time for complete fermentation lasts on average 18 to 30 hours. The yeast used is of the natural type, extracted from the cane itself. This process is a family secret that has been going on for four generations.