The production of Cachaça Pinissilina began in the 50's by the late Mr. Agenário Dias de Almeida, at the same time, a medicine began to be used in humans in Europe with the promise of revolutionizing medicine, the antibiotic Penicillin. The cachaça produced at Fazenda Sã Bento quickly conquered the locals and stood out in the region as the best and full-bodied cachaça produced there; and as the product is always related to irreverence and folk medicine, the inhabitants of the region nicknamed the cachaça Penicillin which, like the strongest antibiotic at the time, cured all ills. Subsequently, in order to register the trademark with official bodies and the Ministry of Agriculture, the spelling was modified as a condition for granting or approval. Thus was born Cachaça Pinissilina with the name given by the people. Extracted from the juice of selected sugar cane and produced for almost six decades in a copper still, under Minas Gerais traditions, Cachaça Pinissilina presents itself as a delicacy, which once tasted becomes a passion. Cachaça has for years been related to customs, folklore, Brazilian beliefs, popular medicine, and most of the time, to the exaltation of the senses. Fermented and distilled drink obtained from sugarcane juice, through a natural process, free of chemical additives, cachaça, although surrounded by controversial origin, has several meanings. Like the Dionysian pleasure, at first its consumption was restricted to the slave quarters, but with the sophistication of its production, cachaça gained the master's house, becoming a drink appreciated by the court. Pinissilina cachaça is stored in wooden barrels, such as oak, Bálsamo and yellow ipe, which lends it a unique flavor and aroma; and, although the distillation process has become popular, Pinissilina cachaça incorporates the savoir-faire of artisanal elaboration since 1952, marking its identity. For every evil, there is always a cure. Pinissilina Cachaça. SOURCE: Cachaçaria Original and Tupiguá.