Josh Learns How Brazilian Moonshine (Cachaça) Is Made | Moonshiners 

E que você não experimentou minha cachaça com mel kkkkkkkkk

welcome to braziil

I'm Brazilian. Is definitely legal, getting a liquor registration is pretty easy if you have basic infrastructure like this guy, ilegal stuff is mostly backwood in very remote regions. Where it gets a little more fuzzy is getting the right to call your product "cachaça" since its a national symbol etc. there's some regulations and some people don't even bother and sell it as "cane fire-water" (aguardente de cana) but everyone knows its cachaça. In this case since he seems to be using 100% sugar-cane with no additives I think he's fine in that regard too

Nice

Not illegal to moonshine here in brazil

Here in Brazil, distilling is not real illegal... Its all about the amount. Maybe this could be illegal if avoiding taxes... But its not illegal to produce the liquor.

@@murderface3r é mais ilegalmente no caso de sonegação foda-se se tu destila tua própria cachaça só não pode vender feito de outra forma tipo rum que é uma cachaça falsa com melaço ao invés da cana pura

Tu não produz mais bebida, começou legal e relaxou .

@@-Alan_Reichert- Não é relaxo parceiro. Questão de tempo e trabalho, infelizmente preciso priorizar o que paga minhas contas! Abraço!

Rum is made with molasses of sugar cane juice, cachaça is made with pure sugar cane juice, so they are kinda similar

No cartels here, not for liquor. Here we have druglords in sao paulo and rio de janeiro, but they dont seem to care about liquor

this place doenst have cartels...

With their process there is no Ethanol, so there isn’t a reason to toss the heads.

@@lindsayclark9431 *methanol - there will be some off the cane still. Also heads taste like ass. No one wants to drink even a small amount of heads in the product. There has to be a cut for the heads and tails so the hearts are taken. Looking at that setup its temp based measurement to get it repeatedly close but taking the cut based on smell and taste.

every cachaça maker I know discard the heads. idk I am more of a fermenter than a distiller, but I would only keep the heads if the fermentation is supercontrolled, like temperature controlled, which is not true for most.