The story of Cachaça da Filha began in the early 2000s: to keep our family farm in the family, we needed to create something. Since sugarcane was already growing on the land, the answer came naturally: let’s make cachaça. What started as a practical way to demonstrate the property’s productive use soon became our true calling.

Little by little, cachaça took center stage. We invested in larger equipment, expanded production, built a cellar for resting and aging, and transformed what was once a “Plan B” into a spirit with a character all its own.

Over the years, that journey gained both a name and a face. Thaís - the “Filha” honored on our label - has been making cachaça from a young age. She earned a degree in Chemical Engineering and specialized in the science of distillation, leading the professionalization of our distillery. During the pandemic, we accelerated our growth by modernizing our facilities and raising our production standards. In December 2025, after five years of dedication, we received our official registration, becoming the first registered distillery in Holambra.

That is how Cachaça da Filha was born: crafted at Destilaria Marchesini Sturion, at the traditional Rancho da Cachaça in Holambra, where family heritage meets technical excellence.

Our cachaça is produced seasonally, during the period when the sugarcane reaches its ideal sugar concentration. Every step is designed to ensure exceptional quality: mechanically harvested sugarcane, carefully standardized juice, fermentation with selected yeasts, and meticulous distillation in traditional copper pot stills, where only the heart of the distillate is collected.

The result is more than a bottle of cachaça. It is a spirit with history, craftsmanship, and a signature of its own—bringing together the traditions of the countryside and the distinctive character of da Filha.