Anísio de Santiago

Anísio Santiago was born on 2 February 1912 in rural Salinas, Minas Gerais. In 1942, he acquired Fazenda Havana and began producing cachaça there in 1943 using traditional copper stills.

In 1946, Santiago began commercializing his product under the brand name ‘‘Havana’’, becoming one of the first producers in the Salinas region to sell cachaça under a defined label rather than in bulk.^[2]

The brand gained regional and national recognition in the following decades. According to O Globo, Anísio Santiago became a reference for other producers in Salinas, and the cachaça produced at Fazenda Havana came to be regarded by specialists as one of the most prestigious in Brazil.^[3]

The success of the Havana brand contributed to the emergence of other labeled cachaças in Salinas and helped consolidate the region’s reputation for artisanal production.^[4]

Following trademark disputes involving the name ‘‘Havana’’, the product became associated with the name ‘’‘Anísio Santiago’’’. After Santiago’s death in 2002, production continued under family management, maintaining traditional methods and limited output.

Cachaça Anísio Santiago is produced using traditional alembic (copper pot still) distillation, including slow distillation and manual separation of fractions (head, heart, and tail), a process associated with higher control over the final sensory profile.

The sugarcane used in production is typically harvested selectively, and fermentation is conducted with attention to temperature and duration, factors that influence aroma and flavor development.

Production remains limited, with estimates ranging from approximately 10,000 to 15,000 liters per year.^[5] The restricted volume contributes to the product’s scarcity in the market.

The cachaça is aged for extended periods, commonly around 12 years, in bálsamo wood barrels, a traditional Brazilian wood known for imparting golden coloration and notes of spice and wood.

• ‘’‘Type:’’’ Aged cachaça
• ‘’‘Origin:’’’ Salinas, Minas Gerais, Brazil
• ‘’‘Alcohol content:’’’ approximately 47% ABV
• ‘’‘Aging:’’’ approximately 12 years in bálsamo wood
• ‘’‘Bottle size:’’’ commonly 600 ml
• ‘’‘Sensory profile:’’’ notes of wood, spices, and mild sweetness associated with bálsamo aging

According to O Globo, Havana/Anísio Santiago is considered one of the most famous cachaças in Brazil and is produced in limited quantities, contributing to its high market value.^[6]

More recent market observations indicate a significant increase in prices compared to earlier reports. As of 2025–2026, bottles are commonly found in specialized retailers, auctions, and collector markets in a range from approximately R$700 to over R$3,000,^[7] depending on factors such as production year, preservation condition, and association with the earlier ‘‘Havana’’ label.

A cachaça Anísio Santiago, antes conhecida como Havana, costuma ser citada por especialistas e comerciantes como uma das expressões mais sofisticadas da cachaça artesanal brasileira.

The product is frequently positioned within the premium and collectible segment of the cachaça market, contrasting with large-scale industrial brands such as Cachaça 51, which are widely distributed and priced for everyday consumption.

Anísio Santiago is widely cited in literature on Brazilian spirits as an influential figure in the development of artisanal cachaça, particularly in Salinas, which became a nationally recognized production center.^[8]

The legacy of the Havana brand and its continuation under the Anísio Santiago name are often referenced in discussions of premium cachaça, collector culture, and the evolution of quality standards within the Brazilian spirits industry.