We invite you to discover Néctar do Cerrado, a unique, artisanal Brazilian Cachaça. Néctar do Cerrado is a premium cachaça rum produced by the Néctar do Cerrado Ltd. Distillery on the Flor do Cerrado farm in hospitable Monte Alegre County , Minas Gerais, Brazil .

Natural fermentation is controlled through a distillation process using premium quality copper stills.  The distilling alcohol by-products are entirely discarded. The distinctively mellow flavor of Néctar do Cerrado can be attributed to the exacting production and aging processes and the fact that only the ‘heart’ of the brew, the most refined and desirable portion, is used. This premium cachaça has low acidity and a uniquely smooth flavor and aroma.

By combining traditional distilling methods with a scientific approach, we turn the sugar cane of the Brazilian savannah into a distinctive, artisanal cachaça – Néctar do Cerrado.

The purified cachaça is then stored in barrels made of a Brazilian hardwood (Amburana, Bálsamo, Castanheira-do-Pará or Jequitibá Rosa), which allow the product to age without altering the rich smooth flavor of Néctar do Cerrado.  The cachaça is produced and bottled on site.

 Located in the Savannah region of Brazil , the dry climate and light soils of the region allow the Flor de Cerrado farm to produce the best varieties of sugar cane necessary for the production of our unique cachaça.  The cool nights promote a natural fermentation process as the sugar cane is distilled and then aged in our state-of-the-art production facility. 

 In addition to raising the best varieties of sugar cane, we painstakingly control the distilling, aging and production process - ensuring Néctar’s quality from the time the sugar cane is planted to the time the finished cachaça arrives on your table.

 The name, Néctar do Cerrado, translated to “Nectar of the Savannah ,” pays homage to the region’s excellent climate and soil conditions that produce the finest cachaça in Brazil .

 The Néctar company has established quality controls at every level of production, from planting, cutting and grinding the sugar cane to distilling, aging and bottling the cachaça.  The company employs university graduate technicians and uses laboratory techniques to perfect traditional production methods.