The commercial start of the H. Weber Distillery comes only a century after the first elaborate distillate. The distillery was built in 1948 and consisted of a mill moved by four mules. Over time, the process was modernizing and the business eventually passed from father to son. From generation to generation, the quest for innovation, quality and purity have enabled the family to improve its know-how and distillery with the most modern production processes. In 2001, the Weber Haus brand comes into operation. From 2004, the company started selling outside the regional market (Ivoti, Dois Irmãos and Novo Hamburgo). And already in 2006, it conquers its first export.
Currently, the company operates in the national and international markets. The main export market is the North American. The products are present in 17 states of that country. Be in 2017, the company closed with three new countries: Estonia, Luxembourg and Austria. Other markets are England, Germany, China, France, Japan, Italy, Norway, Sweden, the Netherlands and Denmark. In the national territory, it operates in 23 states, in addition to the Federal District, in particular the markets of São Paulo, Rio de Janeiro, Minas Gerais, Bahia, Paraná and Rio Grande do Sul. In addition to the constant conquest of new markets, in 2014, The company acquired the brand Velho Pescador, one of the most traditional alembic cachaças in Rio Grande do Sul. The brand was acquired by the H. Weber Distillery along with the other labels from the legendary Fazenda Maribo, from Osório (RS). Among them are the cachaças 30 Luas and Santa Martha (Silver and Aged in Grapia), the latter produced by the first distillery and cachaçaria of the South of the Country, from 1928, with the same name.
With an annual output of 255,000 liters a year, the distillery is always betting on premium drinks to conquer the national and international markets. With over 105 awards from around the world, Weber is always looking for new blends and its production is strictly handmade. Known as alembic cachaças, they differ from industries by a number of factors, starting with the 100% organic raw material, where sugarcane is grown without pesticides. The distillation takes place in copper stills of 600 liters capacity, with the elimination of the so-called “head and tail” of the drink, which are respectively the first and last part to leave, with high concentrations of alcohol and representing 20% of the total distillate. Aimed at sustainability issues, H. Weber also acquired solar panels for the production of energy. The initiative combined with other measures make the Ivoti company 100% sustainable. In addition to the solar panels recently installed in the cachaçaria headquarters, all the residue produced by the alembic is used. From the bagasse, a compound is used as fertilizer in the sugar cane plantation. Another part of the compound is used in the production of steam from the boiler responsible for the distillation of cachaça. The cane juice not used in the production of cachaças is used in the leaves of the plant, also as fertilizer. The company also has organic certification, which covers our entire 22-hectare property
Haiti, which in 1804 rebelled against slavery and received a red card from the western world, today produces a wonderful, pure and original distillate. Without chemistry in agriculture, created during spontaneous fermentation.
It is characterized by “archaic” distillation, lack of filtration and surprising aromas. In fact, it is the only natural rhum in the world!
Usually, Clairin does not leave his native island, the taste of Haiti, which arises from local sugar cane and wild yeast, creates a unique flavor of Haitian plantations.
Clairin is a style from Haiti, similar as in production as well as in nature to agricultural rum. This makes sense because it is the style most associated with France, and Haiti had been a French colony before independence in 1804. It is a raw and rare spirit, which could rarely be found outside of the island, but fortunately, now we have the chance to taste it without flying to Haiti.
The reason why we can enjoy Clairin in Europe is the legendary Luca Gargano from the Velier company, expert on rum and importer.
Known for bringing rare Caroni rum from Trinidad to Europe (the distillery was closed in 2003, but Luca found there full barrels so that more people would have the opportunity to try this perfect rum).
His approach to Clairin has a similar purpose – it allows many people to try a drink that would otherwise be very difficult to get. Luca distributes from several distilleries, but Clairin Sajous from the Chelo Distillery near St-Michel-de-l’Attalaye, 97 km north of the capital of Haiti Port-au-Prince deserves special recognition.
Sajous: the name comes from the owner, Michel Sajous, who built a distillery in a sugar cane plantation. He is a traditional producer, using its own sugar cane and a relatively cheap rum production technique – it is not an automated, industrial, distillery, but a small farm with an area of 30 hectares.
Similar to traditional agricultural rum production, in Chelo, producers use molasses instead of sugar. However, they use concentrated juice reduced by burning bagasses – remains of the sugar cane. Concentrated juice can be stored for about 18 months, unlike freshly squeezed, allowing the distillery to produce Clairn throughout the year.
Fermenting with wild yeast – in fact, they leave the vats uncovered and they hope that the yeast will begin their “harvest”.
Fortunately, yeast is quite common, they live on the surface of the reed, and also around the distillery, the syrup turns into an alcoholic mash in seven to ten days. It is then distilled twice and bottled without dilution – after its second distillation, its power is 53.5%.
Sugar cane farming must be organic, it must adhere to traditional production methods without the use of synthetic chemicals (herbicides, fertilizers, fungicides, etc.).
The set must be made by hand. The transport of sugar cane from the distillery field must be carried out using animals.
Fermentation of sugar cane juice must take place only through the use of natural yeast without the addition of industrial yeast and without dilution with water.
Fermentation must last at least 120 hours.
Clairin must be bottled on the alembic outlet level.
Bottling must take place in Haiti.
Biodiversity on Haiti is huge and the three Clairins distributed by Velier differ from each other in terms of sugar cane, fermentation, and distillation.
Each region has a different production tradition and a different aroma.
Cachaça is a unique Brazilian product. The first condition to give the name cachaça is to be produced in Brazil. There is nothing complicated about it so far, right? But in the definition of what is cachaça, there is still confusion. According to Brazilian law, Decree 6871/2009, Art. 53, cachaça:
A typical and unique name for alcohol produced in Brazil made from sugar cane, with an alcoholic strength of 38-48 percent at a temperature of twenty degrees Celsius, obtained by the distillation of fermented cane juice (…)’
Furthermore, according to the law, can be added up to 6 grams of sugars per liter, the value expressed as sucrose.
It is worth mentioning that if such standards are not met, beverage cannot be sold as cachaça, but it receives the designation as aguardente de cana (sugar cane brandy). For example, the sugar cane distillate with an alcohol content of 49% is called “Aguardente de cana-de-açúcar”.
The same applies to other spirits that are not distilled from sugar cane. For example, a distillate from cashew is “aguardente” – not a “cachaça”. And when we add herbs and/or spices, it cannot be marketed as cachaça, but as “aguardente composta”.
Art of aging by large S
Cachaça matures in different species of trees, including trees from Brazilian forests such as amburana, jequitibá, bálsamo, amendoim.
The barrel, an invention from Galicia, for a long time was used only as a container for transporting beer and wine. Use of barrels for alcoholic beverages derives from the early seventeenth century. Pasteur was the first scientist to notice that wooden barrels had the potential to change the taste of the drink. Since then, many scientific studies have been published, considering that wood is a source of exceptional aromas. The barrel is perceived as an active container, capable of modifying the beverage over time, enhancing its quality.
Cachaça aging is a practice that changes the chemical and sensory quality of a drink, adds color, taste and outstanding fragrances. Oak is traditionally used all over the world. In Brazil, there are also used barrels from other wood, forming distinct aromatic profiles, colors, and flavors. Different forests allow the development of a distillate, mixing two or more species of wood, which increases the aromatic complexity. The use of trees from Brazilian forests and their mixing gives originality and characteristic features to cachaça flavors.
During aging, the alcohol content in cachaça extracts the compounds of wood. At the same time, the air passing through the slots of the barrel and the porosity of the wood modify the compounds of the drink, thus creating a new aromatic bouquet, more complex and intense. The obtained aromatic profile depends on several factors, the most important of which are: wood species, its geographical origin, production process, size of barrels, aging time, temperature, humidity and storage place.
In the Brazilian forests mainly used for cachaça aging include: Amendoim-bravo (Pterogyne nitens Tul), Jequitibá-branco (Cariniana estrellensis), Araruva (Centrolobium tomentosum), Cabreúva (Mycrocarpus Frondosus), Jequitibá-rosa (Cariniana legalis), Amburana (Amburana) cearensis), Grápia (Apuleia leiocarpa), Ipe-roxo, pink trumpet tree (Tabebuia Heptaphylla) and nut tree of Brazil (Bertholletia excelsa).
Some of them are ideal for the production of barrels and storage of distillates in them because they have little effect on the color. Others release more recognizable and intense flavors and colors, ideally suited as ripening barrels.
Amendoim-bravo (Pterogyne nitens Tul)
Widely available wood can be found in the north-east region west of Santa Catarina. The tree has an average height of 10-15 meters and a diameter of 40-60 centimeters. It is ideal for the storage barrels production. Its subtle scent is barely noticeable, gives the cachaça a slightly yellow color and a mildly astringent taste. The distillate is stabilized, its quality is increased, also the smells of sugar cane and white cachaça are preserved. Cachaças stored in Amedoim wood barrels are ideal for mixed drinks preparation, especially well-known caipirinha cocktail.
Araruva or chestnut (Centrolobium tomentosum)
Also known as araribá, it is associated with the south-eastern and central-western regions of Brazil. The tree has an average height of 10-22 meters and a diameter of 30-60 centimeters. Widely used in the village of Paraná. Cachaça aged in this tree has a slightly yellowish color and a delicate floral aroma. Its characteristic feature, compared to other Brazilian forests, is viscosity and oiliness.
Cabreúva lub Bálsamo (Mycrocarpus Frondosus)
Also known as bálsamo and pau-bálsamo in Portuguese, it can be found from the south of Bahia to Rio Grande do Sul. The tree height is 20-30 meters and a diameter of 60-90 cm. It is characterized by a yellow-green color, gives cachaça a very intense aroma and slightly astringent taste. It is used in “mixes” of oak and/or cherry wood.
Oak (Quercus sp)
It is not native tree originating from Brazil, the tree grows in temperate zones in the northern hemisphere of the globe. Several species are also used for the aging of Brazilian drinks, most commonly as European oak (Quercus sessile) and North American oak (Quercus alba). Imports of new barrels and barrels previously used to age other alcoholic beverages, such as wines, whiskeys, and cognacs, give Cachaça a variety of aromas and flavors associated with oak. Cachaça in American oak has a golden color, characteristic aroma of vanilla and coconut, mild flavor and a complex aromatic bouquet. Aging in European oak gives the color of amber, intense aromas and flavors characteristic of almonds and tannins.
Amburana (Amburana cearensis)
Also known as cerejeira, it can be found in the north-eastern, central and south-eastern regions of Brazil. The tree has an average height of 10-20 m and a diameter of 40-80 cm. Amburana gives an intense color, a distinct aroma with notes of vanilla and a slightly sweet taste. Cachaça in amburana is widely known and available in Brazil.
Jequitibá (Cariniana estrellensis)
Occurs commonly in Brazil, growing in Acre, in the south of Bahia and the southern region of the country. It has a height of 35-45 m and a diameter of 90-120 cm. Jequitibábranco is suitable for the construction of barrels for storage of cachaça because it releases almost imperceptible flavors, aromas, and colors. Jequitibá-rosa (Cariniana legalis) gives the distillate a golden color, pleasant aromas and a complex bouquet comparable to the one obtained with North American oak.
Rum’s forerunners come from old times. It is assumed that the development of fermented beverages made from sugar cane began in ancient India or China and
spread from there. Records from the 14th century show that Marco Polo described that he was offered, in today’s Iran, “a very good wine made of sugar”.
Some time ago I wrote about Cachaca and Clairine, today a few words about Batavia Arrack, which we should not confuse with an anise Arrak. “Batavia Arrack” is a
distillate based on sugar cane molasses, produced exclusively on Java Island in Indonesia, its history goes back to the 17th century. It consists of a very specific
distillation process in pot-still alembics. It is often referred to as “Indonesian Rum.” The fermentation process involves the addition of local red rice; this is what distinguishes it from Rum, although the basic material is still sugar cane. Batavia Arrack’s distillation is carried out using traditional Chinese stills, adopting ancient distillers production methods.
The word “arrak” probably comes from Arabia. It means “condensation”, a reference to the distillation process. In the Middle East, there is known another drink with a similar name: arak or araq which is often made from grapes and spiced up with anise, so it is therefore similar to the Greek ouzo or Turkish “raki”. The similarity between the names “arrack” and “arak” is lively interesting but potentially misleading. Historically, Dutch trading companies had always used the term “Batavia Arrack” for this Indonesian rum.
Batavia- Latin name of the Netherlands
Batavia – the former name of Jakarta
There are records suggesting that British traders began to buy Arak from Chinese distillers in 1634. We know that in 1712 there were twelve distilleries in the area of
Batavia, and at least twenty from 1778. In the eighteenth century arak became very popular in Europe, especially in Sweden, it is one of the essential components of the
Swedish punch (1796). In 1796 a French scholar, expert of politics and rum Joseph-Francois de Charpentier Cossigny wrote that “l’Araque de Batavia is of better quality than rum from Jamaica, it is a fact and even the Brits must agree with it”. At that time, arak trading was in the hands of the Dutch VOC. Almost all of it was transported to Europe where it would reach Rotterdam or Amsterdam. Dutch trade was dominated by a limited number of specialized dealers. They were imported a “raw” arrak with an alcohol content between 60-70% in large wooden casks or vats, each containing 563 liters of distillate.
It was an not aged product designed for maturing and mixing to develop a final product with consistent quality and taste. In 1927, specialists mobilized forces to
create Verceligde Arrack Verkopers (United Arrack Dealers).
Fermentation with molasses, water and added local red rice in wooden vats up to ± 8% vol of alcohol
Ferment is distilled in pot-still type potassium up to ± 30% vol of alcohol
Second distillation in another alembic of the same type up to 60-65% vol of alcohol
Batavia Arrack is transported to Amsterdam when arriving it is placed in large oak barrels.
Batavia Arrack mixes according to a unique and secret recipe by Blender Master and is diluted to a strength of 48%.
1* Citrus fruits (lemon, mandarin, orange, grapefruit…)
2* Exotic fruits (pineapple, banana, mango, passion fruit…)
3* Cooked fruits (marmalade, jam, fruit paste, jelly…)
4* Fruit alcohols (brandy, kirsch…)
5* Dry fruits (figs, plums…)
6* Nuts (hazelnuts, almonds, coconuts…)
1* Orange flower (neroli, lemongrass, orange blossom…)
2* Medicinal flowers (linden, hawthorn, verbena…)
3* Honey (acacia, honey, sugarcane, reed flower…)
4* Herbal family Herbal notes are the most frequently represented by dry herbs (tea, hay).
1* Roast (coffee, mocha, chocolate…)
2* Roasted/burnt (toasted bread, burnt sugar, molasses, burnt wood…)
These families come from thousands of chemical molecules. Every stage of rum production is responsible for evolution some of those molecules and it gives final outcome by combining different raw materials and production techniques for our rums.
This also allows us to define three aroma families, which represents which represent rum shortages caused by problems during production, poor fermentation or incorrect temperature during distillation.
1* baked goods (bread…)
2* lactose (milk, butter…)
4* butyric (stale, overly ripe fruits…)
We pay homage to the classics in one of the buildings at Tęczowa Street in Wroclaw. There can be no other place for the craft than the one covered with a thick mantle of history. For the barber, there cannot be any other place like this with the atmosphere and space that is conducive to creativity and creating a future from the past.
BlackBeard is a new place with a classic soul. This is the place where a professional will take care of hair and beard, and you will relax with a glass of whiskey, rum or other drink. BlackBeard is not just a barber – it’s a cultural place on the map of Wroclaw, where the passion of creation is combined with fashion, classic and back to the past.
It is a great idea for a business meeting, combined with training, conference or a summary of business successes.
It is worth to meet with your colleagues on a different ground than work. We invite you to choose one of our offers or to contact directly, so we could help you create an offer tailored to your needs.
Hotel Monopol is a 5 star hotel in the heart of Wroclaw. Place where art meets business and the modern interior design blends in with the oldest building in city of Wroclaw. Marble interiors, fresh flowers, professional and friendly Staff, relaxing Spa and delightful restaurant. All that will make your stay an unforgettable journey to world of luxury and pleasure. In the renovated, 5 star hotel you can find 121 rooms and 11 standard as well as 3 luxury apartments. Each room was individually designed with attention to every single detail. The modern renovated building perfectly connects with the gothic church. Once again it has been proven that sublime and innovative interior design can fit perfectly with the old, historic matter, and the latest technology to support and complement the historic building.
Pochodzenie angielskiej nazwy rum (hiszpańskie: ron) nie jest ściśle określone, istnieje kilka wersji dotyczących jej genezy. Według pierwszej, pochodzi od łacińskiej nazwy trzciny cukrowej Saccharum officinarum. Francuzi twierdzą natomiast, że miano złotego trunku wywodzi się od malajskiego wyrazu brum – przefermentowanego napoju, którego nazwa została zmieniona przez Anglików pod koniec XVII wieku. Kolejna wersja, którą możemy usłyszeć, nawiązuje do pirackiego zawołania: rum-bullion! lub rum-bustin! wykrzykiwanego przez rozochoconych rumem malajskich rabusiów, w trakcie ataku na okręty handlowe. W manuskryptach z 1651 roku, opisujących wyspę Barbados, możemy spotkać się natomiast ze słowem rumbullion, którego używano przed spożyciem alkoholu wytwarzanego z trzciny cukrowej. Ze względu na to, że rum jest trunkiem palącym, Anglicy często nazywali go kill devil (‘zabójczy diabeł’). Inna, niezwykle ciekawa historia mówi o tym, że rum wziął swoją nazwę od sławnego admirała Edwarda Vernona określanego przez marynarzy jako Old Rummy (‘stary pijak’). To właśnie on podczas wybuchu epidemii szkorbutu w 1745 roku kazał chorym marynarzom spożywać karaibski napitek, a ci – zachwyceni gestem admirała – oddali mu cześć, nazywając trunek rumem.
Gdyby nie trzcina cukrowa, nikt nie wiedziałby, co to rum. W dzisiejszych czasach pod pojęciem trzciny cukrowej klasyfikujemy zarówno wydajną odmianę Saccharum officinarum, jak i dwie dzikie trawy: robustum oraz spontanenum. Całą trójkę łączą najlepsze cechy pierwotnych gatunków. Kiedy trzcina dojrzewa i sztywnieje, w jej wnętrzu tworzy się wilgotny miąższ, który dzięki fotosyntezie potrafi magazynować niewiarygodne ilości cukru. Przeciętna zawartość cukru w jej masie wynosi 10 procent. Po około 12 miesiącach, bo właśnie tyle wynosi cykl wzrostu trzciny cukrowej, zazwyczaj pomiędzy styczniem a lipcem urządza się żniwa. READ MORE
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