The Magnífica team primarily cultivates three distinct Brazilian varieties of sugarcane, carefully harvested during the dry season from May to December. The fermentation process is carried out in the open air, where natural yeasts from the surrounding environment work their magic. The fermentation usually takes 12 hours to convert the raw sugar cane juice into sugar cane wine between 6-8% ABV.

Magnífica distills in Brazil's oldest triple pot still, with a capacity to distill up to 2,500 liters of fermented juice per batch. The still is composed of three kettles: the first pre-heats the juice, the second carries out the main distillation, and the third is dedicated to distilling the tails, which are reintegrated into the second kettle to be redistilled, enhancing quality and maximizing flavor extraction. This approach allows for a continuous cycle of rolling fermentation and distillation. The fermented juice is sent to distillation on a daily basis during production season, leaving the decanted yeasts in the fermentation tanks, which are then refilled with fresh juice. This routine maintains a vibrant and dynamic fermentation process over approximately four weeks. After this period a new colony of fresh yeast is introduced in the fermentation tanks.

After distillation, Magnífica’s cachaça undergoes aging exclusively in ex-Bourbon barrels and Ipê wood vats. Magnìfica employs the solera system — the largest and oldest in Brazil — utilizing over 200 ex-Bourbon casks. This aging process occurs in the same environment as distillation, allowing the rich aromas of sugarcane and alcohol vapors to naturally interact with the aging spirits, deepening their complexity and character.