Weber Haus
Founded in 1948 on Lot 48, a fertile plot of land on the slopes of the Serra Gaúcha in Ivoti, Weber Haus carries in its veins the pioneering spirit of German immigration. The patriarch of the Weber family arrived in Brazil in 1824, bringing with him hopes, dreams, and the tradition of distilling schnapps from potatoes, a common practice in his homeland.
Over time and adapting to the natural resources of their new homeland, the Weber family began experimenting with sugarcane, replacing potatoes with this local ingredient. This change marked the beginning of the family's journey in cachaça production, where they combined traditional German distillation techniques with the unique flavor of Brazil.
This fusion of cultures and flavors gave rise to a cachaça that respects and reinvents tradition, establishing Weber Haus as a symbol of innovation and quality in the production of this beloved Brazilian drink.
Weber Haus begins its production with the meticulous, organic cultivation of sugarcane varieties specifically selected for their sweetness and health. To preserve the integrity of the crop, the sugarcane is harvested and transported for milling within a matter of hours, a critical step that prevents premature fermentation and ensures maximum sugar retention. The resulting juice, or garapa, undergoes a rigorous cleaning process involving decanting and filtration to guarantee absolute purity before entering the next phase.
During fermentation, the sugar is naturally transformed into alcohol using organic yeasts, strictly avoiding any chemical additives. Weber Haus carefully monitors the temperature and environment in their tanks to achieve a uniform and effective result before the liquid moves to copper stills for distillation. In this final stage of refinement, only the "heart," the purest portion of the distillate, is selected for aging, while the copper actively removes impurities to ensure the smooth, high-quality character of the cachaça.
Weber Haus operates with a holistic commitment to environmental stewardship, utilizing a photovoltaic solar energy system to power daily operations from distillation to bottling. Their "zero waste" philosophy is achieved by repurposing sugarcane bagasse as organic fertilizer and recycling the "heads" and "tails" fractions of distillation as fuel for their boilers, creating a nearly closed-loop production cycle. This circular approach is reinforced by their organic certification, which ensures a chemical-free agricultural process, and a focus on minimizing the ecological impact of their packaging. Beyond their own production, the distillery fosters local awareness by leading environmental education programs and workshops, encouraging the community to adopt more sustainable habits.
