The quality of the composition of the sugar cane as raw material is important to obtain excellent alembic cachaça and the sector faces difficulties for the export of the beverage due to the ethyl carbamate and the copper metal classified as contaminants according to with national legislation.The present study, considering the search for means of cultivation less aggressive to the environment and to the consumers of cachaça, aims to monitor the quality of the beverage obtained from three varieties of sugarcane cultivated in different managements and compared the influences of cultivation methods on the amount of contaminants (ethyl carbamate and copper) and on the physicalchemical and sensorial quality of the beverage.Three varieties were grown under no -fertilization; organic planting and conventional planting.The cachaças were evaluated for copper, volatile acidity, total esters, total aldehydes, total esters, higher alcohols, methanol, furfural, congener coefficient and ethyl carbamate.In the statistical analysis, the completely randomized design in factorial scheme 3 (varieties) x 3 (manages) was used for the experiment, in 4 replicates.The variables of the compounds were evaluated and submitted to univariate analysis of variance, at a level of 5% of significance (p <0.05).And when necessary, Tukey's multiple comparison test.In this study no parameter of quality standard was found above the maximum limits established in national legislation.Thus organic and conventional cropping systems indicated for the planting of sugarcane, and highlighting the variety RB 867515, followed by RB 855453 as raw material for cachaça.The descriptive analysis by ordering (DAO) results and acceptance test are consistent with the results found in the physical-chemical analyzes of the cachaças, because beverages that presented higher sums in the attributes intensities, consequently, presented higher concentrations of volatile compounds.Due to the concentration of aldehydes, esters, higher alcohols and congeners coefficients, these were determinant factors for DAO analysis and acceptance test.Thus, the origin of the raw material for the production of cachaça influenced the chemical concentrations of the volatile compounds, modifying the chemical profile of the beverage.