Upon arriving at the industry, the cane is prepared, washed, chopped and shredded, then proceeded to crushing. After extracting the juice, it goes to the fermentation tanks where the yeasts transform the sucrose from the must into cachaça. The distillation is done in stainless steel columns in a process with a continuous methodology.

After distillation, all products are standardized in order to maintain the identical flavor and aroma in each bottle. The filling process is automated and undergoes a rigorous electronic and human inspection control, ensuring volume, integrity and asepsis. The bottling and labeling of Cachaça 51 are done mechanically.