Productdevelopment is designed around our strengths and objectives, allowing us tooptimize our potential in the most flexible and economically feasible fashion.
PRODUCTION
We have commenced our project with our strategic distilling partner, an alembic cachaça producer.
Withover 120 years of industry experience, they are handling our production,bottling, and packaging, as well as providing logistical consultation. Our distillers believe in Caiacana’s potentia and understand that if Caiacana issuccessful, they are successful.
Keys to our approach
- Utilize and claim 120 years of cachaça production expertise
- Reduce risks and facility start-up costs
- Meet key supply deadlines
- Optimize on marketing and sales while production and supply is handled professionally
Distilling partners
- Development and security of unique Caiacana formula
- Production, resting, bottling, and storage
- Linking reputable service providers and buyers
- 300,000 liter production potential (expandable)
- Under contract... Open to extending
CANE GROWTH AND HARVESTING
The rate of cachaça production determines sugarcane harvest frequency. Because sugarcane is planted and harvested year round in Brazil, cachaça production can continue for 365 days. The majority of harvesting takes place between June and January. Our single-sourced sugarcane is grown without pesticides, is cut by hand, and transported from the fields.
Our cane comes from fields not burned prior to harvesting. Burning enables faster harvesting but produces a negative affect on the concentrated sugars residing in the base of the stalk, and imparts a charred aroma to the finished product.
Only the heart of each sugarcane stalk is pressed shortly after harvesting and the discarded bagasse (fibrous matter) is either burned for fuel in a steam boiler that heats the still, and/or is used as a natural fertilizer in the cane fields.
FERMENTATION, DISTILLATION, AND RESTING
Directly after the cane is pressed, the juice enters the fermentation process for making cachaça. The fresh sweet juice is fermented for 24 hours to a 7-8 percent ABV low-wine. After the fermentation process, the mix goes through distillation. The heads and tails are “selected out”, leaving only the heart of the spirit.
After distillation, our cachaça rests in our 700-liter native Brazilian wood casks for eight months (correlating to the eight legs of our logo... Dot). This process allows our cachaça to mellow long enough to form the ideal flavor profile. A natural filtering process will capture any leftover sedimentation.
BOTTLING, PACKAGING, AND STORAGE
Our supply partners will bottle, label, box, and warehouse Caiacana at their facility in Minas Gerais, Brazil.
SUPPLY
PRODUCT LAUNCH
Our launch strategy is to directly “hit” (on-trade) strategically connected niche markets in Brazil. We will generate immediate demand for our cachaça through concentrated points of sale with creative, accurate, and relentless marketing. Unveiling Caiacana in its home country is important as we utilize this evolving base of markets to initiate a track record and spread global awareness of Caiacana. The Summer Olympic Games will further amplify the awareness of cachaça around the world, giving us a significant opportunity to embed the Caiacana image through key venues in Brazil.
Keys to our approach:
The rate of cachaça production determines sugarcane harvest frequency. Because sugarcane is planted and harvested year round in Brazil, cachaça production can continue for 365 days. The majority of harvesting takes place between June and January. Our single-sourced sugarcane is grown without pesticides, is cut by hand, and transported from the fields.
Our cane comes from fields not burned prior to harvesting. Burning enables faster harvesting but produces a negative affect on the concentrated sugars residing in the base of the stalk, and imparts a charred aroma to the finished product.
Only the heart of each sugarcane stalk is pressed shortly after harvesting and the discarded bagasse (fibrous matter) is either burned for fuel in a steam boiler that heats the still, and/or is used as a natural fertilizer in the cane fields.
FERMENTATION, DISTILLATION, AND RESTING
Directly after the cane is pressed, the juice enters the fermentation process for making cachaça. The fresh sweet juice is fermented for 24 hours to a 7-8 percent ABV low-wine. After the fermentation process, the mix goes through distillation. The heads and tails are “selected out”, leaving only the heart of the spirit.
After distillation, our cachaça rests in our 700-liter native Brazilian wood casks for eight months (correlating to the eight legs of our logo... Dot). This process allows our cachaça to mellow long enough to form the ideal flavor profile. A natural filtering process will capture any leftover sedimentation.
BOTTLING, PACKAGING, AND STORAGE
Our supply partners will bottle, label, box, and warehouse Caiacana at their facility in Minas Gerais, Brazil.
SUPPLY
PRODUCT LAUNCH
Our launch strategy is to directly “hit” (on-trade) strategically connected niche markets in Brazil. We will generate immediate demand for our cachaça through concentrated points of sale with creative, accurate, and relentless marketing. Unveiling Caiacana in its home country is important as we utilize this evolving base of markets to initiate a track record and spread global awareness of Caiacana. The Summer Olympic Games will further amplify the awareness of cachaça around the world, giving us a significant opportunity to embed the Caiacana image through key venues in Brazil.
Keys to our approach:
- Establishing authenticity and brand-image
- Distributors not required in Brazil
- Established product and growing premium segment
- Higher concentrations of national and international target markets following the 2014 World Cup and 2016 Summer Olympics
- Create track record to stimulate United States distributor demand
DISTRIBUTION AND EXPORT STRATEGY
Our company will implement a combination of outsourced and in-house distribution methods in Brazil.
After securing foreign distributor orders, cases of Caiacana will be transported to Rio de Janeiro where each will be carefully palletized, packed, and pre-inspected in containers ready for shipment.
As “Brand Owners”, we will avoid many of the complicated, costly barriers of the heavily regulated United States alcohol industry. This bypass will leave us clear to place valuable time and energy on marketing and promotional efforts by serving as the “de facto” sales force (broker), allowing our team to incentivize retail sales where permitted.
US PRICING STRATEGY
Our objective is to develop high case-sales through multiple points of sales. We will monitor and adjust our prices in respect to the following:
- Set launch prices to generate revenue with initial volumes, in priority locations, to establish brand and standard of quality.
- Gradually lower prices over time as volumes and brand awareness increase and startup debts are cleared.