The cachaça was served in doses since 1840 on the balcony of the old maritime Warehouse, today Armazem Vieira, where it was stored in large barrels and distributed in sealed earthenware bottles and in barrels with capacities from 80 to 300 liters of native woods: sassafras, ariribá and grápia.
The cachaça of Island is known since 1719 when the Cap. SHELVOCKE docked with the ship SPEEDWELL and recorded local production, in book published in 1726, A Voyage Round The World By The Way Of The Great South Sea. The Cachaça produced on the Island increased its notoriety in the mid-18TH century with the Azorean and Madeiran immigrants when other famous Mariners reported the cachaça.
In 1985, after being restored and declared historical patrimony, the Armazem Vieira began producing this cachaça to the national and international market, having his first national disclosures in 1985 in the newspaper Diário Catarinense and, in 1987, in the magazines Isto É (This Is) and Magazine Transbrasil on-board.
Since those years, when people talk about cachaça they speak cachaça Armazem Vieira.
The cachaça of the island has unique characteristics, due to the climate, soil and its cane sugar type “cana fita” (saccharum syneensi).
The cane sugar broth is fermented and distilled in a controlled process. Quality is achieved through a biological filter in the fermentation and in the distillation process changing the profile of the tail to emphasize the heart of the distillate.
The heart of thea distillation is transferred to the ariribá and grápia wood barrels, located in the Armazem Vieira for aging the cachaça naturally.
Cachaça reposed up to a year in brazilian wood barrels. In its fermentation and distillation controlled processes were taken care to add value to caipirinhas, to brazilian and traditional cocktails, where cachaça substitutes other distillates such as vodka, rum and whiskies. One suggestion is Mojito Armazem Vieira with wrinkled mint leaves, sugar, cachaça Armazem Vieira and mineral water with or without gas
aged up to 1 year, 40% vol, Vitoria bottle, 700 ml
Cachaça elaborated for caipirinhas and cocktails with great Brazilian presence. Cachaça aged three years, enhanced the presence of grápia wood, where it poignant extract is composed with the congeners of cachaça. When tasting it feels a light spirit with reminiscences of brown sugar.
aged 3 years, 40% vol, Vitoria bottle, 700 ml
A cachaça aged four years in which it raised the presence of ariribá wood that emphasizes an initial complexity of aromas, leaving alive his dry personality with smoother and pleasant woody bouquet. Cachaça indicated to be appreciated with seafood. Our suggestion is to serve pure or in crusted glass with lemon, salt and drops pepper
aged 4 years, 40% vol, Vitoria bottle, 700 ml
Also known as Armazem Vieira traditional for being the first cachaça bottled in the Armazem Vieira since 1985. Is the pioneer to impose on the market of quality cachaças and is making history in the gastronomy press. In the first competition of cachaças held by Playboy magazine in April 1990, the Confraternity PlayBoy discovered, tested and approved this cachaça. Aged for 6 years in ariribá and grápia wood barrels, reaches the point of mutation of young cachaça to aged cachaça. Can be tasted as a traditional distillate, pure, "on the rocks", "old fashion" or be the base of cocktails.
aged 6 anos, 40% vol, Vitoria bottle or Armazem Vieira bottle, 700 or 750 ml
Mature Cachaça, aged eight years. The manifestations of the growing complex aromas incite curiosity of the connoisseur. It is a rare cachaça in the market because until its release in the year 2000, the market interest was not looking for cachaças known as "the Patron reserve" This new bouquet must be known in a balloon glass or balloon sniffer, slightly heated
aged 8 anos, 43% vol, Vitoria bottle or Armazem Vieira bottle, 700 or 750 ml;
Aged twelve years in brazilian natives barrels, well balanced, with interesting complex aromas. This cachaça can't remember anything of the bouquet of a typical cachaça, making the tastemaker ask "is this cachaça?". Its excellence makes it an ideal companion for a late afternoon or evening, along with a pure from Bahia; the mixture of aromas brings the real, or imaginary, presence of friends, sweetheart or about a moment of intimacy. Your tasting requires a quiet location and a big balloon sniffer
aged 12 anos, 43% vol, Vitoria bottle or Armazem Vieira bottle, 700 or 750 ml;
Cachaça with unique characteristics of aging, resident in old barrels, sheltered by the thick walls of historical Armazem Vieira, which brings it the whole legends of the region of this Old Maritime Warehouse. In this cachaça is empathized the harmonious presence of wood and a wide perception of complex aromas. In these sixteen years of peaceful and silent waiting, the connoisseur is facing a unique moment. It´s time of deep reflection. Try in a balloon sniffer glass.
aged 16 anos, 43% vol, Vitoria bottle or Armazem Vieira bottle, 700 or 750 ml;
The sugar cane plant came from China/India and was taken by Arab merchants, by the silk route to Palestine, the Mediterranean Sea and Venice. This city became the largest distributor of sugar to the European Nobility in the 13th and 14th century.
Initially the cane sugar was smuggled into the islands of Sicily in Italy, Azores and Madeira, in Portugal, and Canary Islands in Spain.
With the coming of Columbus to America, sugar cane has been planted on the island of Hispaniola (Haiti and St. Domingo) where it had continuity.
After the discovery of Brazil the sugar cane was planted in Pernambuco, Bahia, Rio de Janeiro and São Paulo.
Today Brazil is the largest producer of sugar cane followed by Cuba; Haiti was already first world producer.
The distillation of molasses rest from sugar manufacture, happened for economic reasons, because the sugar had high value and its production was controlled while molasses was not controlled and there was nothing to do with it.
Molasses came to be fermented, distilled, making "aguardente de cana de açúcar" (sugar cane brandy), cachaça today.
His clandestine market grew up with in the great sailing ships of the Atlantic and Pacific. Its production in Brazil Colony was not accounted by Lisbon, port of all Portuguese colonies productions.
The " aguardente de cana de açúcar" (sugar cane brandy) went on to work as a medicine and restorer of heavy toil in the masts of sailing ships. Contributed in the consumption of lemon (anti scurvy – fall of teeth - grog cocktail).
The cane spirit produced in Brazil Colony was known as Spirits of the Earth, and as Kingdom Spirit when was made in Portugal, made from grape bagasse, also known as "bagaceira". The Spirits of the Earth won the Portuguese Seas gradually were adopted by Portuguese vessels and other flags.
After the expulsion of the Dutch from Brazil, in 1640, they began planted sugar cane in the Caribbean, passing the technology to the French in Haiti, British in Jamaica and to the Spanish colony in Cuba.
The cachaça was to be called rum in english, aguardiente de caña in spanish, rhum in French and ron by Cubans.
The Cachaça in Brazil today is produced directly from sugar cane juice. Fermentation of molasses was destined for production of alcohol-engine.
The plant in Brazil had great genetic evolution, practically there is no more sugar cane plants of the time who came from the island of Madeira in Brazil Colony.
The Armazem Vieira cachaças are packed in two types of bottles
Armazem Vieira bottle, personalized with the company logo and in the background the phrase “Ilha de Santa Catarina - Brasil”. Bottle handmade of recycled glass, slightly greenish with capacity of 750 ml. and weight 1,25 kg.
Vitoria bottle, industrial, international quality, white glass, capacity 700 ml and weight 1,10 kg.
Both bottles are closed with aluminum pilfer proof capsules with embossed trademark logo and with indicative colors for each product.
The boxes contains 6 bottles and are made with cardboard craft double wavy; are customized with the company name, logo and identified with the type of product by applying the labels. Inside, cardboard separators are used for the bottles. On request, the bottles may be packed in individual boxes with cardboard front window showing the bottle
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