Maison Leblon's philosophy is that a great cachaca is made in the cane field first. Just like a great French wine, Leblon treats its cane with the utmost respect and care, ensuring that the final product represents everything that this fruit has to offer. Leblon's dedicated team of cane cutters cut each stalk by hand with a machete. The fresh-cut sugar cane is quickly transported to the , where whole stalks are pressed into fresh sugar cane juice, called caldo de cana. Unlike other cachaca s, which increase the force of their pressing to maximize juice yield, the Maison Leblon gently presses the cane to extract only the best-tasting sensorial qualities from the cane stalks.
