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Cachaça Gabriela Gold is artisan made, using organic sugar cane and is stored in barrels of imburana wood, obtaining the gold colour and soft flavour, with a matchless fragrance. What are the principal differences between an artisan cachaça and an industrialized cachaça Quality artisan cachaça is produced with sugar cane that has been well shredded. The sugar cane has to be cultivated without chemical products and cropped without using fire. Sugar cane juices for the alembic stills must be this special to produce the wonderful aromas and flavours of Gabriiela. The artisan cachaça's raw material goes to the milling with no artificial colouring. After that, the fermentation process starts with the nutrients being exclusively natural. That means that the liquid has to be 'caipira' the name Gabriela gives to things and persons that come from pure agriculture. Ingredients Sugar cane juice, corn meal and rice bran without the use of insecticides. It's a hard and slow process. The delays can go from 18 to 38 hours. But that's the difference. The natural liquid carries microbiotic flora that produces, beyond the cachaça, other components that enhance the flavour and the aroma of Gabriela giving it a famous wine 'bouquet'. And the industrialized cachaça While the artisan one only uses the sugar cane's juice, the industrialised ones are generally made of a mixture of molasses and a spirit base made by other processes. Moreover, the industrial cachaça's process of fermentation is sped up by chemical additives. - Cachaca - Alcoholic Drinks
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