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In 1992, after a careful selection of small and traditional sugarcane mills in Brazil, the Santo Grau brand was established. In order to do justice to such a Brazilian delight like the cachaça, three labels were launched: Santo Grau Itirapuã (São Paulo), Santo Grau Coronel Xavier Chaves (Minas Gerais) and Santo Grau Paraty (Rio de Janeiro). And from the very first bottles, these spirts carry a secret ingredient: dedication when making your favorite spirit.


The word “terroir” originates from French and indicates that a product comes from and is particular to a certain region. It ensures that the drink is made with all the qualities and features of that land. The geology, topology, weather pattern and especially the people who are involved in making it are taken into account.

Santo Grau believes that terroir goes beyond this description. The secret of good cachaça is in the tradition handed down from generation to generation in the art of stillmasters and their families. Our brand invests in non-industrial production, working with small-scale producers. Santo Grau’s objective is that this segment grows and, above all, lives on.

This is exactly why all our sugarcane mills uphold these values. Brazil’s oldest sugarcane mill, Coronel Xavier Chaves, is more than 250 years old and makes its cachaça exactly the same way it did back then. The Paraty Mill dates back to 1803 and is now managed by the fifth generation of the founding family. The Itirapuã mill, in inland São Paulo, has preserved the same methods since 1860, with a water-wheel-powered cachaça-making process.

Our Sugarcane Mills

Santo Grau’s quality goes beyond the bottle that reaches your table. Each sugarcane mill upholds the tradition of stillmaster families and makes their labels just like they did in the past.

The sugarcane mill in the state of Minas Gerais is, according to the Brazilian Tourist Board (Embratur), the oldest sugarcane mill in operation in Brazil. It dates back to 1755 and has belonged to Tiradentes’ eldest brother, Father Domingos da Silva Xavier. Two Santo Grau labels are made there: the traditional Coronel Xavier Chaves and Século XVIII, a produce of the 2002 harvest selection, which was one of the best from that mill and which was stored for more than ten years in a century-old stone cellar.

The Itirapuã mill is located in inland São Paulo. It is where the delectable harvests of Santo Grau Itirapuã come from. Using non-industrial methods, Itirapuã is perhaps the only mill in the state that is still powered by water-wheel. It dates back to 1860 and each cachaça made there carries more than 150 years of history, quality and carefulness.

In the city of Paraty, in the state of Rio de Janeiro, cachaças have become a custom and since 1600 the city has been synonymous with quality when it comes to cachaça. The mill, which is located by the Serra do Mar ridge, has been managed by the same family since 1803. This heritage is reflected on the two cachaças that are made in that mill: Santo Grau Paraty and Santo Grau Pirajá, a tribute to the famous Rio-style corner bar.


Made from controlled raw-materials, with the wisdom and the secrets handed down from generation to generation in the three families in charge of each mill, each cachaça carries the unique features of its region. The sugarcane is harvested manually, without slash-and-burn techniquines or any chemical product in the fields, which are located around the mills. The sugarcane does not touch the ground so as to avoid contamination from unwanted products and it is crushed up to 24 hours after cutting, in water-wheel-powered crushers. Fermentation is natural and occurs slowly and gradually so as to yield the best results. After being fermented, the juice is transferred to small copper alembics for the distillation process. Only the core of the cachaça – the most premium part of the distilled sugarcane – is used.

The thoroughness in all stages of the cachaça-making process, from the growing and cutting of the sugarcane, the crushing and slow and natural fermentation, all the way to the ageing process, results in exceptional-quality, tasteful cachaças that are rich in aromas.

Of Origin?

The expression “of origin”, comes from French appellation d’origine, which was created to certify that a beverage comes from and is made in a certain region, having the ingredients and characteristics of that place.

Santo Grau has Brazilian taste in its roots. It is made using ingredients and methods that are typical of the regions where each mill is located and with the diligence that only the non-industrial method enables; Santo Grau is a true cachaça of origin. Each of its labels bears the DOCG seal, or Denominazione di Origine Controllata e Garantita.

This means that the cachaça is made according to local traditions, whether they are natural, historical or human traditions. It ensures that the beverage served to your glass is the traditional and unique Santo Grau.