With three different groups of sketchers I have been in two distilleries where we met really nice people passionate of their work like Norival and Adriano in Engenho d'Ouro distillery and Lùcio and Fabricio at cachaça Pedra Branca. A day before the workshop I went for a survey to understand the process and being able to synthesize it to the group: three hours are not much for a reportage but hopefully we would at least produce a draft and got ideas for future more detailed works.
The first suggestion I gave was to make a single drawing of "how to make" instructions: a sequence of actions can be described in steps, like an annotated map or an infographic drawing. It's a big effort to be selective but useful in any kind of drawing. I showed a few examples taken from historical illustrations about sugar cane production or from authors like Wendy MacNaughton and I did this one above myself (that was colored later on), where the process is resumed in five main steps: sugar cane harvest, grinding, fermentation, distillation and aging. My full reportage here.
Different approaches to the "all in one page" explanation are the ones below by participants Rafael Fonseca, Genine Carvalheira, Jason Das and the one by Camilla Santino about the manioca flour production.
|Rafael Fonseca at Engenho d'Ouro distillery|
|Genine Carvalheira at Pedra Branca (on her blog)|
|Jason Das at Pedra Branca distillery, Paraty|
|Camilla Santino on the manioca flour making process at Engenho d'Ouro, Paraty.|
|Nelson Paciencia at Engenho d'Ouro distillery, Paraty.|
In both distilleries they let us taste sugar cane fresh, than they grinded it in front of us so we could drink the fresh juice, than let us taste it once fermented (a sort of wine or mosto) and finally we could taste the distilled product, the cachaça, that has been aged and bottled in a few different flavours... what a treat, it has been a real drink and draw meeting!
And at Engenho d'Ouro we could also taste some delicious sweets made with sugar cane and manioca flour. More photos and participants drawings in this set.
Many sketchers coming from Brazil where familiar to the whole process but others, like me, have never even saw a sugar cane before. Everything was new to me but at the same time I felt so "at home", not only because I met so many people with Italian origins, but it is true that Brazilians have such a natural kindness that I really enjoyed every moment of my trip.
I was lucky enough to have Laurel Holmes joining me at Engenho d'Ouro distillery, so here is her photo reportage.