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The Santa Catarina Island cachaça has been known since 1719 when Cap. SHELVOCKE arrived, at the Island in Brazil south, with its ship SPEEDWELL and recorded the local production in a book published in 1726, The Voyage Round The World By The Way Of The Great South Sea. 

The Cachaça production began wiht the colonization of the Island in 1675 and reached notoriety with the Azorean and Madeiran immigration, in the early eighteenth century, when the techniques of fermentation and distillation were improved and famous sailors reported the cachaça existing in the Island.

1719  Cap. Shelvocke, inglês - SPEEDWELL

1738 - Cap. Antonio Marcondes, Açoriano - SÃO JOÃO DA BOA VENTURA

1740  Cap. Anson, inglês  CENTURION

1785  Cap. La Perouse, francês  ASTROLABE

1803  Cap. Krusenstern, russo  NADESHA

1813  Cap. Porter, americano  ESSEX 



  At the time, the port “Nossa Senhora do Desterro”, today Florianópolis city, had 110 cachaça mills, while the port of Paraty, in the captaincy of Rio de Janeiro, had 150 mills.

Since 1840, cachaça doses are sold, in the counter of the Maritime Warehouse, today Armazem Vieira, where it was stored in large barrels and distributed in sealed clay bottles and in barrels of native wood: sassafras, ariribá and grápia, with capacities of 80 to 300 liters



In 1985, after the building being restored and declared a historical patrimony, Armazem Vieira cachaças began to be produced in tha building for the national and international market, having its first disclosures in 1985 in “Diário Catarinense” and in 1987 in “Isto É” Magazine and “Transbrasil's On-Board” Magazine.

Since those years whenever people talk about cachaças they always speaks of Armazem Vieira Cachaças.

The cachaça of the Island has unique characteristics, due to the climate, the soil and its cane sugar type "canafita" (saccharum syneensi).
The juice from this sugar cane is fermented and distilled in a controlled process. The quality is obtained by means of a biological filter in the fermentation and the tail is altered at distillation to emphasize the heart of the distillate.
The heart of the distillate is transferred to the wood barrels (ariribá and grápia woods), located in the back of the Armazem Vieira, for its natural aging.