The Birthplace of Pinga
The story of pinga begins in the lush fields and rolling hills of Brazil, where this beloved beverage has been crafted for generations. Born from a combination of fermented sugarcane juice and yeast, pinga is more than just a drink – it's an integral part of Brazilian culture.
Harvesting Sugarcane
To create the perfect blend for their pinga, farmers carefully select and harvest sugarcane during its peak ripeness. This process requires great skill and attention to detail, as only the finest canes will yield the best results.
The Fermentation Process
Once harvested, the sugarcane is crushed to release its juice before being mixed with water and transferred into large vats called "alambiques". These alambiques are then sealed tightly before fermentation begins under controlled conditions that allow for precise temperature control.
Distillation: A Crucial Step
After several days or weeks depending on factors such as climate and desired level of alcohol content, distillation takes place in order to separate impurities from pure alcohol through boiling point differences between these substances.
Aging & Maturation: Developing Flavor Profiles
Following distillation comes aging – a crucial step in developing unique flavor profiles by allowing time for complex chemical reactions involving enzymes within wooden barrels or containers like stainless steel tanks.
Bottling & Packaging - Preserving Quality Through Careful Attention To Detail
In order to maintain quality throughout distribution channels while also ensuring consumer satisfaction when enjoyed at home or out-of-home settings (bars/pubs), manufacturers pay close attention when bottling their final product after proper labeling procedures have taken place beforehand so that each bottle contains nothing but pure love care effort put forth by every single person involved along this journey!