Products
History : Aguardente and Cachaça

Products

Sambatuk Spices is made from the maturation of a mix from aguardente, cachaça and spices (nutmeg, vanilla, cinnamon and allspice).

During the fabrication process all safety is taken to guarantee an exceptional product.

Sambatuk Spices is made from the grinded sugar cane, with strong personality, capable of pleasing the most demanding tastes.

Sambatuk is sold in 500 ml and 50 ml bottles.

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History : Aguardente and Cachaça

The first reports concerning fermentation are from the old Egyptian that healed several deseases, by inhaling vapors from aromatized and fermented liquids, taken directly from the top of a kettle in a closed room. The greek registered the process to obtain the acqua ardens: “burning water”- aguardente(al kuhu).Alchemists gained the knowledge of the aguardente, giving it mystical and medicinal characteristics.Turns into the water of life, or eau de vie, that was prescribed as a elixir of longevity.
Due to the Roman’s Empire expansion force, aguardente went from europe to mid-west. Were the Arabians wich first discovered the equipment for destilation, similar to one’s that we now nowadays.They do not use the term al kuhu; instead, al raga, originate the name of the most popular Brandy from the arabic peninsula: arak, one Aguardente mixed with Aniseed liquours and savored with water.
The production’s technology spread by the old and new world. In italy the brandy is known as grappa. In germanic territory, is distilled from cherrys, so called Kirsch; in old Czechoslovakia, nowadays divided in Czech Republic and Slovakia, the destillation of Sleva(sort of plum) generate the slevovice. In Scotland the whisky becomes popular, made from malted barley.In the far east the Aguardente serves to keep warm the popullation that did not produced wine.
In Rusia, the vodka from rye. In China and Japan, sake produced from the fermatation of rice is often mistaked by Aguardente due to its  high alcoholic levels but it really is a wine.Portugal absorbs the arabic technology too and distills from grape’s bagasse, the bagaceira.
In 1503 the first portuguese explores decide to start new undertakings in east lands of the new world, using the sugar mill with the knowleged and technology acquired in East Indias, brought togheter from south Asia.Therefore are born the first conglomerates of agriculture on the new portuguese colony.
The first generation of colonizers enjoyed the portuguese "bagaceira" and it's port wine.
Just as with all the food, so were all the drinks imported from the metropolis.Beetween 1532 and 1548, sugarcane wine is developed in a mill of São Vicente's capitania.
From that to the destilation of grinded and fermented sugar cane into the sugar cane brandy or Cachaça.

From Wikipedia, the free encyclopedia

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