Three-year aging in American Bourbon barrels gives premium Cachaça a flair entirely its own. Nine different types of sugar cane from the Capuava, St. Lydia and Bertioga plantations are sourced for this product. The recipe calls for five of the sugar cane varieties to be aged in barrels and four to be used fresh. The distillery was founded in 1886 by Christiano Matthiessen and has been producing Cachaça since 1900. Sustainability is a conscious factor at Capucana Cachaça as well. The byproduct from the cane, known as bagasse, is used to make fuel, and the company's distinctive wooden bungs are crafted from local recycled wood.