Our production methods combine the wisdom of traditional master distillers from the Mantiqueira mountain range, one of the first regions to be populated in the state of Minas Gerais, and where the best production practices of the 21st century can be found.
Our sugarcane is harvested manually, without the use of fire, and as a result the raw materials are still fresh upon arrival at the milling area, ensuring greater quality for the final product.
Our fermentation process draws on the unique terroir of Aiuruoca. The main role is played by the yeast from high mountainous zones. The wort is distilled in copper pot stills, which
is heated directly over fire, under the watchful eye of the master distiller, and only the “heart” of the cachaça is retained.
Before being bottled, the fresh cachaça will rest in stainless steel vats or oak barrels in our cellars, until it reaches excellence, the ideal point that satisfies tastes from around the world, as evidenced by the many medals awarded in the most prestigious spirits competitions on the planet.
Observing all these precautions in the production process guarantees not only the highest quality, but the actual personality of the spirit, the unique character of Tiê, which pleases drinkers from novice to the experts.
