Cachaça Production Course
Master the art of cachaça production from sugarcane to bottling. This course covers sugarcane selection, precise fermentation control, copper pot distillation techniques, aging with Brazilian woods, and essential quality control plus lab testing to produce consistent, premium spirits ready for the modern beverage market.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
Gain a practical guide to cachaça making, from choosing quality sugarcane to final bottling. Focus on efficient milling, controlled fermentation, operating small copper pot stills with safe cuts and blending, plus resting and aging using Brazilian woods. Develop strong quality control, lab procedures, and documentation for consistent flavours, regulatory compliance, and market-ready cachaça.
Elevify advantages
Develop skills
- Design cachaça profiles by defining target style, aroma, body, and ABV specifications.
- Control fermentation by setting must, managing yeast, and monitoring Brix, pH, and temperature.
- Operate copper pot stills by setting cuts, managing reflux, and blending clean hearts safely.
- Manage aging by selecting woods, sizing barrels, controlling losses, and blending consistent lots.
- Implement quality control and lab tests using sensory panels, key analyses, and traceable records.
Suggested summary
Before starting, you can change the chapters and the workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload.What our students say
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