company website

since 2006


Produced in the state of São Paulo, a region known for the best sugar cane in Brazil, the São Paulo estate has been producing aged cachaça since 1993. In 2005, production of Cabana Cachaça began for the export and local markets.

Every step of the production of Cabana Cachaça is done at the estate and overseen by the distiller and estate owner, Cesar Cestari. In 1999 Cesar began double-distilling his cachaça to enhance the aroma and flavor of his product.

After fermenting to about 7% abv, the sugar cane juice wine is distilled to 28 - 30% abv, in the first distillation after which the distillate is stored in jequitiba rosa wood vats. After the distilling season, June to December, the distillate is redistilled then stored again before bottling.

Although Brazilian cachaça production regulations allow the addition of up to 6 grams of sugar per liter, Cesar does not add any sugar to the bottled product.
There is only 1 product in our database imported by Cabana Cachaça LP.
Cabana Cachaça

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Last updated February 14, 2009