Based in Ilhéus, in the south of Bahia, Cachaça Rio do Engenho has its origins in the region of land that was once home to the first sugar cane mill in Brazil. The sugarcane that flourished there in 1537 for the manufacture of sugar, ceased to exist along with the mill, which became ruins. However, planting was resumed in 2005, with a new structure and a new purpose: to transform the fermented sugarcane juice into a genuinely Brazilian distillate. The owners came from Campinas, in the interior of São Paulo, to Ilhéus in search of quality of life. Farms, plantations and cachaça were things that had never been part of their daily lives. Graduated in Chemistry and Computer Science, Luiz Fernando Galletti participated, in 2004, in the master still course held by the Technology Center in Cachaça (CTC). Initially, the idea was to produce a drink for friends, as a hobby, but the business took on different proportions and became professional. Cachaça Clássica is a young and vibrant product, not aged, which highlights the freshness and authenticity of sugar cane. This special distillate rests for six months in stainless steel tanks, a period strategically chosen to preserve the characteristics of the pure natural flavor of the cachaça. With its fresh and smooth notes, it is ideal for creating refreshing cocktails, where the natural flavor of cachaça can be fully appreciated. Source: Cachaçaria Nacional & Rio do Engenho websites.