¡Visite Cachaça Século XVIII, la destilería más antigua de Brasil!

Very interesting experience! It's worth it! The cleanliness of the site needs to be improved.

Because it is the oldest distillery, it is worth knowing the whole history involved in the production of cachaça and the context of everything that occurred at that time in the region.

I'm from Brasília, but part of my family is mine, and maybe that's why I have such a special relationship with Minas Gerais, with its culture, its gastronomy and, most importantly, with the stories that exist behind each place. Knowing Cachaça 21st Century was, for me, much more than knowing or tasting a cachaça, which has been part of my life for many years. I went to know a family history. A story q, although very particular, can bring with it a little bit of the history of so many mining and Brazilian families. It was a huge pleasure to meet Nando and his children, to hear their stories and to realize the affection and dedication that exist in everything they built. The cachaça, there, ceases to be just a drink and begins to carry memory, tradition, work, affection and identity. And I think q that was exactly the + beautiful part of the experience: realize q we are visiting a place that has soul. That there is a story behind what we are seeing, proving and knowing. I left there already with a desire to go back, and I intend to go back right now with my family (and my mine father). I want to stay at Nando's mother's lodging, who, as I heard, is also a person of a huge wealth of stories and experiences, as well as a writer. I want to have time to get to know this other piece of this family and, of course, eat that angu with torresmo and cabbage there. ❤️ Maybe this is the best way to explain the experience: they ñ are my family, but, somehow, they made me feel received as if I was knowing a little bit of my own history, the history of the mining people, so rich and passionate. For those who like cachaça, it is obviously an experience that is well worth it. But for those who like stories, people, culture, Minas Gerais and places that preserve their roots, I would say q is a visit that deserves to be on the script. Thank you, Nando and family, I will definitely come back. ❤️

Excellent walk is great service

The guided tour was very good, the guides explain very well about the history of cachaça, however, I think during the tasting they could offer more cachaça

The visit is very interesting and worth it. The guide explains very well the history of the cachaça, the production process and the whole tradition of the place. The only point that made me give 4 stars was the tasting. Only three small doses are served for tasting, in a well reduced amount. In addition, two of the cachaça are very similar, basically changing the alcohol content (40% and 48%). I expected a more complete experience, with more varieties, explanations about the aromas and flavors and harmonizations with cheeses or sweets from the region. Overall, I recommend the visit. With a richer tasting, it would easily be a 5-star experience.

An incredible experience. From arrival until the time we left the attention was complete! João, grandson of the owner, very attentive and knowledgeable of the process and the history of the engine! An excellent experience that I highly recommend! Family and welcoming environment!!

I visited the engine for interest in the history of the place and I was surprised how nice the visit was. The owner of the Engenho welcomed us and made a majestic presentation on the engine and the cachaça of the 18th century that they produce, uninterrupted since 1717. Wonderful trip!!! With right to class, causes and tasting!

Sensational. I would say it is one of the few alambics “RAIZ” we have. It's historic. Nando is the sons Francisco and João; they know a lot about the subject.

Visiting this century-old alambic is a unique experience. Nando, the owner of the place, is intense, almost a poet. As intense as the cachaças he and his children produce. It was a joy for us. We left with our bottles to taste the method Nando taught us.