{"id":725,"date":"2024-05-30T10:03:43","date_gmt":"2024-05-30T10:03:43","guid":{"rendered":"https:\/\/tijuca.fr\/?page_id=725"},"modified":"2024-12-17T13:33:36","modified_gmt":"2024-12-17T13:33:36","slug":"the-mestres-cachaceirosa-at-work","status":"publish","type":"page","link":"https:\/\/tijuca.fr\/en\/the-mestres-cachaceirosa-at-work\/","title":{"rendered":"LES\u00a0MESTRES\u00a0CACHACEIROS\u00c0\u00a0L’\u0152UVRE"},"content":{"rendered":"

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LES MESTRES CACHACEIROS \u00c0 L’\u0152UVRE<\/h1>\n

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LES MESTRES CACHACEIROS \u00c0 L’\u0152UVRE<\/h1>\n

\u00ab\u00a0]<\/p>\n

LES MESTRES CACHACEIROS \u00c0 L’\u0152UVRE<\/h1>\n

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Les spiritueux TIJUCA ne sauraient exister sans le savoir-faire des mestres cachaceiros br\u00e9siliens et de leurs homologues fran\u00e7ais.<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n

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AU D\u00c9BUT EST LA CANNE \u00c0 SUCRE…<\/h3>\n

La question a \u00e9t\u00e9 pos\u00e9e de tous temps pour savoir s’il existe une vari\u00e9t\u00e9 de canne \u00e0 sucre id\u00e9ale pour la production du rhum.<\/p>\n

Le d\u00e9bat reste ouvert mais TIJUCA consid\u00e8re que le choix de la canne \u00e0 sucre reste important afin de r\u00e9pondre aux exigences de qualit\u00e9 de la marque, et en particulier, de garantir les caract\u00e9ristiques souhait\u00e9es par rapport \u00e0 la maturation et teneur en sucre.<\/p>\n

TIJUCA oriente ses producteurs vers des cannes \u00e0 sucre issues de l\u2019agriculture biologique, utilisant de fait des techniques agricoles respectueuses de l\u2019environnement et compatibles avec le d\u00e9veloppement durable.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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LA R\u00c9COLTE : \u00ab\u00a0A SAFRA DE CANA\u00a0\u00bb<\/h3>\n

Il faut attendre entre 12 et 18 mois pour que les cannes \u00e0 sucre atteignent leur pleine maturit\u00e9. Lorsque leur tige devient dure et cireuse, la quantit\u00e9 de sucre contenue dans la plante est optimale. Environ un mois apr\u00e8s la floraison, la coupe peut commencer.<\/p>\n

La p\u00e9riode de r\u00e9colte se situe de septembre \u00e0 d\u00e9cembre au Br\u00e9sil. Nos producteurs r\u00e9coltent, \u00e0 la main, une canne saine, juste en coupant les tiges et n\u2019utilisent pas la technique du br\u00fblage.<\/p>\n

Arriv\u00e9e au moulin, la canne est broy\u00e9e au maximum 12 heures apr\u00e8s la r\u00e9colte de fa\u00e7on \u00e0 ne pas d\u00e9buter la fermentation et de ne pas perdre en saccharose.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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LA FERMENTATION : LE \u00ab\u00a0P\u00c9 DE CUBA\u00a0\u00bb<\/h3>\n

Le jus de canne, apr\u00e8s d\u00e9cantation et filtration, est alors mis \u00e0 fermenter durant 24 heures dans des cuves inox implant\u00e9es dans une salle a\u00e9r\u00e9e et maintenue \u00e0 temp\u00e9rature ambiante.<\/p>\n

Dans la production de cacha\u00e7a artisanale, le processus de fermentation doit \u00eatre enti\u00e8rement naturel. La fermentation est l’oxydation partielle du glucose pr\u00e9sent dans le jus de canne, par la seule action de levures et sans utilisation d’additifs chimiques. Ainsi se cr\u00e9e le\u00a0<\/span>p\u00e9 de cuba<\/em>, un liquide dense compos\u00e9 de levures et de jus de canne \u00e0 sucre.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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LA DISTILLATION : \u00ab\u00a0O CORA\u00c7\u00c3O\u00a0\u00bb<\/h3>\n

Lorsque cette op\u00e9ration est termin\u00e9e, la cuve contient un vin alcoolique de 7\u00b0 \u00e0 12\u00b0, pr\u00eat \u00e0 la distillation.<\/p>\n

Chez TIJUCA, le processus consiste \u00e0 faire bouillir le vin \u00e0 l’int\u00e9rieur d’un alambic de cuivre, en produisant des vapeurs qui sont condens\u00e9es par refroidissement pour donner une grande quantit\u00e9 d’alcool.<\/p>\n

A la sortie de l’alambic il est proc\u00e9d\u00e9 \u00e0 la s\u00e9paration du distillat entre la \u201ccabe\u00e7a<\/em>\u201d, le \u201ccora\u00e7\u00e3o<\/em>\u201d et la \u201ccauda<\/em>\u201d ; en fran\u00e7ais : la t\u00eate, le c\u0153ur et la queue. Seule la partie la plus pure du distillat, \u00ab\u00a0o cora\u00e7\u00e3o\u00a0\u00bb, est utilis\u00e9e.<\/p>\n

Les producteurs de TIJUCA n’ont besoin que d’une passe de distillation pour obtenir un distillat de qualit\u00e9.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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L\u2019\u00c9LEVAGE : IDENTIT\u00c9 PARTICULI\u00c8RE ET \u00ab\u00a0PART DES ANGES\u00a0\u00bb<\/h3>\n

Apr\u00e8s une premi\u00e8re maturation en cuve inox, le distillat est ensuite emmagasin\u00e9 au moins dix huit mois dans des barriques en bois end\u00e9mique \u00e0 la Mata Atl\u00e2ntica. Le bouquet du spiritueux b\u00e9n\u00e9ficie alors du fruit de r\u00e9actions chimiques complexes entre le distillat et les diff\u00e9rents composants du bois ainsi que d\u2019\u00e9changes avec son environnement (air et hygrom\u00e9trie).<\/p>\n

Le climat tropical qui a vu na\u00eetre les cacha\u00e7as TIJUCA accentue encore plus ces \u00e9changes. Le distillat va en partie s\u2019\u00e9vaporer au cours du processus :\u201cla part des anges\u201d<\/em>. Cette phase de la production, appel\u00e9e aussi\u00a0<\/span>\u201c\u00e9levage<\/em>\u201d est essentielle pour parvenir \u00e0 l\u2019identit\u00e9 si particuli\u00e8re des spiritueux TIJUCA dont les palettes aromatiques t\u00e9moignent de la diversit\u00e9 des essences de la for\u00eat br\u00e9silienne.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_2,1_2″ _builder_version=\u00a0\u00bb4.25.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb animation_style=\u00a0\u00bbslide\u00a0\u00bb animation_direction=\u00a0\u00bbbottom\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.25.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb41px||41px||true|false\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.25.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb text_text_color=\u00a0\u00bb#FFFFFF\u00a0\u00bb text_orientation=\u00a0\u00bbjustified\u00a0\u00bb custom_padding=\u00a0\u00bb0px||0px||true|false\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

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L\u2019ASSEMBLAGE ET LE FINISH<\/h3>\n<\/div>\n
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Enfin, les distillats en provenance de nos producteurs br\u00e9siliens sont assembl\u00e9s sur place ou en France avec tout le savoir faire des mestres alambiqueiros br\u00e9siliens ou des ma\u00eetres de chai du pays de Cognac , mais toujours selon des recettes originales propres \u00e0 TIJUCA.<\/p>\n

Les cacha\u00e7as sont ensuite laiss\u00e9es au repos en cuve inox alors que le rhum BBR b\u00e9n\u00e9ficie d’un finish en f\u00fbt de ch\u00eane ayant pr\u00e9alablement servi au vieillissement de Porto blanc.<\/p>\n

Au del\u00e0 de la r\u00e9miniscence symbolique de l\u2019empire portugais du Br\u00e9sil, cet affinage suppl\u00e9mentaire ajoute ainsi \u00e0 la complexit\u00e9 des notes aromatiques qui font la sp\u00e9cificit\u00e9 du rhum TIJUCA.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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LES MESTRES CACHACEIROS \u00c0 L’\u0152UVRE Les spiritueux TIJUCA ne sauraient exister sans le savoir-faire des mestres cachaceiros br\u00e9siliens et de leurs homologues fran\u00e7ais. AU D\u00c9BUT EST LA CANNE \u00c0 SUCRE… La question a \u00e9t\u00e9 pos\u00e9e de tous temps pour savoir s’il existe une vari\u00e9t\u00e9 de canne \u00e0 sucre id\u00e9ale pour la production du rhum. Le […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-725","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/tijuca.fr\/en\/wp-json\/wp\/v2\/pages\/725","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tijuca.fr\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/tijuca.fr\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/tijuca.fr\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tijuca.fr\/en\/wp-json\/wp\/v2\/comments?post=725"}],"version-history":[{"count":28,"href":"https:\/\/tijuca.fr\/en\/wp-json\/wp\/v2\/pages\/725\/revisions"}],"predecessor-version":[{"id":2253,"href":"https:\/\/tijuca.fr\/en\/wp-json\/wp\/v2\/pages\/725\/revisions\/2253"}],"wp:attachment":[{"href":"https:\/\/tijuca.fr\/en\/wp-json\/wp\/v2\/media?parent=725"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}