Award-Winning Excellence

At Torre de Pedra Beverage, we take pride in representing a portfolio of cachaças that have earned global recognition for their authenticity, craftsmanship, and remarkable flavor. Each bottle of WiBA! embodies Brazil’s rich distilling heritage — and the world has taken notice.

The celebrated WiBA! Oak Blend Cachaça was honored with a Gold Medal at the New Orleans Spirits Competition, a distinction that recognizes its smooth balance, oak-aged depth, and refined Brazilian character. Equally distinguished, WiBA! Amburana earned the coveted Grand Gold Medal at the 2021 Brussels World Wine and Spirits Competition, standing out for its unique maturation in Brazilian amburana wood — a process that imparts warm spice, soft vanilla, and a truly singular aroma.

Continuing this tradition of excellence, WiBA! Tropicália Ginger was crowned with a Gold Medal at the 2025 New Orleans Spirits Competition, celebrated for its vibrant aroma, perfect balance, and refreshing harmony of ginger and citrus notes. Each award reflects WiBA!’s commitment to artistry, authenticity, and innovation — and Torre de Pedra’s dedication to bringing Brazil’s finest spirits to discerning palates across the United States.

Cachaça begins with freshly cut sugarcane, the heart of Brazil’s countryside. The canes are harvested at their peak maturity — when natural sugar levels are highest — ensuring a balanced, flavorful juice. At WiBA!, harvesting is done carefully to preserve the cane’s freshness, with the juice pressed within hours of cutting. This immediate processing captures the vibrant, grassy sweetness that defines premium artisanal cachaça.

Once harvested, the cane is taken to the distillery where it’s crushed to extract the pure sugarcane juice (known as garapa). Unlike mass-produced spirits that use molasses or concentrate, true cachaça relies solely on this fresh juice. The pressing process is precise — firm enough to extract every drop of sweetness, yet gentle enough to avoid bitterness from the cane’s fibers. The result is a bright, aromatic liquid that sets the foundation for an exceptional spirit.

Filtering / Clarification of the Juice
Before fermentation, the juice is often filtered or decanted to remove solid particles, fibers, and impurities. Sometimes water is added to adjust sugar concentration (°Brix) to the right fermentation range. Pasteurization or heating is used sometimes, especially in industrial-scale production, but not always in artisanal methods.

The fresh sugarcane juice is then transferred to fermentation tanks, where natural yeasts transform sugars into alcohol. At WiBA!, this process is guided by tradition and microbiological precision — balancing temperature, time, and yeast culture to ensure consistency and depth of flavor. Fermentation typically lasts 24 to 36 hours, producing a lightly alcoholic, aromatic liquid known as vinho de cana. This stage defines the character of the final cachaça, shaping its fruity, floral, and earthy notes.

After fermentation, the alcoholic liquid is distilled. This is a separate process: heating the fermented must so alcohols and volatile flavor compounds vaporize and are then condensed back into liquid form. The distillation often involves separating into “fractions” (heads, hearts, tails) and retaining the “heart” — the desirable fraction — while discarding undesirable parts. The distillation can be done in copper pot stills (more artisanal) or stainless steel columns (common in industrial settings).

Depending on the variety, the clarified cachaça is either bottled young (Branca) or aged in native Brazilian or oak barrels, where it develops deeper color, aroma, and taste.

• Oak Blend matures in oak casks, absorbing vanilla and caramel notes.

• Amburana rests in Brazilian amburana wood, gaining warm spice and exotic sweetness.

• Tropicália Ginger infuses with natural ginger and citrus, creating a refreshing twist on tradition.

Once the cachaça reaches its perfect balance, it’s filtered and bottled by hand, preserving every note of its origin. Each bottle captures the artistry of Brazil — the sun, the soil, the sugarcane, and the spirit.