The Traditional Way
From fresh sugarcane to the finished spirit, FRONTEIRA follows a traditional Brazilian cachaça-making process - six steps, each shaping the character of what ends up in your glass. Curious where it all began? Read the full history of cachaça.
01 - Sugarcane
It begins in the field.
Every bottle begins with sugarcane. The cane is harvested and pressed to obtain fresh juice, the foundation of cachaça's agricultural character and natural freshness.
02 - Fermentation
A natural transformation.
The freshly pressed juice is fermented, transforming sugar into aroma, texture and character before distillation begins.
03 - Copper Alembics
Traditional distillation.
The fermented sugarcane wine is distilled in copper alembics. Copper helps refine the spirit while preserving the depth and identity of the raw material.
04 - Only the Heart
Selected for elegance.
Only the heart of the distillation is selected for Fronteira. The heads and tails are separated from the final spirit, preserving balance while avoiding unwanted harshness.
05 - Circular by Tradition
Nothing is wasted lightly.
At the producer, the separated heads and tails are collected, diluted and returned to the production cycle through irrigation. Sugarcane residues are also reused: part becomes animal feed, while another part is dried, shredded and used as fuel for the furnace that helps power distillation.
06 - Native Wood Maturation
Beyond oak.
Amburana, Bálsamo, Jequitibá and Carvalho shape the final character of each expression. These woods bring layers of vanilla, spice, herbs, dried fruits, floral notes and structure. Discover how each wood shapes its own expression on our Beyond Oak page.